Using a sharp knife, cut the pumpkin into medium size chunks.  

In a saucepan, heat the oil and gently cook the prepared leeks and garlic. Soften but not coloured.

Add the ginger and cumin to the pan and continue cooking for a further 1-2 minutes.

Then add the chicken stock, and add the pumpkin chunks. Simmer for 20-30 minutes until the pumpkin is tender and soft.

Once the soup has cooked, it needs to be blended till smooth, you can use either a food processor or hand blender.

Transfer to a clean pan, check the seasoning.

To serve, add a swirl of natural yoghurt and a few coriander leaves with warmed bread and butter

Cooking Tips

You can roast some of the pumpkin seeds and use with the yoghurt and coriander to garnish