Spicy pumpkin soup

Ingredients for 4 servings:

• 900 g pumpkin(s), peeled and pitted
• 2 tbsp olive oil
• 2 stalk(s) leek, cut into pieces
• 1 garlic clove(s), crushed
• 1 tsp ginger
• 1 tsp cumin
• 900 ml chicken broth
• salt and pepper
• 1 tbsp coriander leaves for garnishing
• 4 tbsp natural yogurt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Heat the olive oil in a saucepan and sauté the leek and garlic. Gently fry over low heat until softened. Then add the ginger and cumin and sauté for one minute. Now add the pumpkin flesh and chicken stock and season with salt and pepper. Bring to a boil and simmer for 30 minutes, until the pumpkin is tender. Purée the soup in a blender (in batches if necessary). Return the soup to the heat and serve in warmed soup bowls. Place a dollop of natural yogurt in the center of each bowl and garnish with coriander leaves.