Spicy Pumpkin Soup


900g pumkin
2 leeks, trimmed and sliced
900ml chicken or vegetable stock
2 tbsp vegetable oil
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp ground coriander
Bunch of fresh coriander leaves
2 tbsp single cream or crème fraiche
Salt and pepper


Peel the pumpkin, remove the seeds and cut the flesh into chunks. Roughly chop the coriander. Heat the oil in a saucepan and add the leeks, garlic and spices, then stir until the leeks have softened slightly.

Add the pumpkin and stock to the pan, bring to the boil, then simmer gently until the pumpkin is tender (20-30 minutes).

Remove from the heat, then stir in the coriander and cream. Let the mixture cool for about 30 minutes then blend on high speed (5-6) until smooth.

Return the mixture to the saucepan and heat to serving temperature. (Don't let it boil).

Taste, adjust the seasoning and serve with toasted bread.