Spicy Pumpkin Soup

Its been a very rough time of late so I was looking for some comfit food and what's better than good ole pumpkin soup as we head through autumn. So many variations on this classic but tonight the flavour focus was on fresh coriander and fresh chilli served with a thick greek yoghurt. Take out the chilli and use less coriander if you want something a lot more mild.

Ingredients
serves 3-4
takes about 35mins

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-2 tbsp fresh ginger, minced 
• 1 large red chilli, deseeded, finely chopped
• bunch of fresh coriander, roughly chopped including stems
• 2 bay leaf
• 1 kg pumpkin, peeled, deseeded & diced (tip - if you have time bake the whole pumpkin in a oven preheated to 180oC for 1 hour and it makes it easier to peel & chop & adds a lovely flavour)
• 600ml vegetable stock
• salt & freshly ground pepper
• thick plain greek yoghurt

Method

1. Heat the oil in large pot over a medium heat and add the onion & garlic, cook for about 5 minutes until soft.
2. Add the ginger, chilli, coriander, bay leaves & pumpkin & cook for another 3 minutes.
3. Pour in the stock & bring to the boil then reduce the heat & simmer for 20-25 minutes, stir occasionally until pumpkin is tender.
4. Remove from heat, discard bay leaves & leave to cool for 5 minutes.
5. Using a stick blender (or transfer to food processor) process until smooth.
6. Season to taste with salt & pepper.
7. Reheat gently over a low heat, stirring.
8. Remove from heat and pour into soup bowls.
9. Garnish each one with yoghurt (or if you are feeling decadent, some cream) and enjoy! I served this with Vogels toast spread with a touch of butter.