Spicy Greek Pumpkin Soup

Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  lbs pumpkin, peeled and seeded
• 2  teaspoons extra virgin olive oil
• 2  leeks, trimmed and sliced
• 1  garlic clove, crushed
• 1  teaspoon ginger, ground
• 1  teaspoon cumin, ground
• 1 1⁄2 pints  chicken stock
•  salt and pepper
•  cilantro leaf (coriander)
• 4  tablespoons  Greek yogurt

Directions

1. Cut pumpkin into even sized chunks.
2. Heat oil, cook leeks and garlic until softened.
3. Add ginger and cumin, stir for another minute.
4. Add pumpkin chunks and stock, season with salt and pepper.
5. Bring to boil then simmer for 30 minutes or until pumpkin is tender.
6. Process soup in blender or with immersion blender.
7. Reheat gently, ladle into 4 bowls.
8. Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.