Spicy Kabocha Pumpkin Soup

This is a variation of the standard pumpkin soup that uses Kabocha (Japanese pumpkin/squash). Kabocha is naturally sweeter than the regular pumpkin. It has a nutty flavor and is great for digestion.

Ingredients:

1½ lbs Kabocha pumpkin, quartered, peeled and seeds removed

2 gloves garlic, minced

1 leek, trimmed and sliced thinly

2 tsp. ground ginger

2 tsp. ground cumin

½ tsp. cayenne pepper

4 cups vegetable or chicken stock

sea salt and pepper to taste

cilantro for garnishing

plain yogurt or cream for garnishing

Method:

1. Heat some oil in a large pan and gently fry the leeks and garlic until softened. Add the spices and stir for a minute.

2. Add the pumpkin, chicken stock and season to taste. Bring to a boil for about ½ hour, until the pumpkin is tender. Remove from heat to cool.
3. Process soup in batches in a blender or food processor. To serve, simply reheat soup in warmed bowls, with a swirl yogurt or cream on top and garnish with cilantro.

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