I like my pumpkin soup to have a slight Thai flavour which can be obtained by adding ground coriander seeds and coconut milk. A delicious alternative is to add some honey, dijon mustard instead of ground coriander seeds and thickened cream instead of coconut milk.

Ingredients:
1 Kent pumpkin, peeled and diced (other pumpkin varieties work just as well)
2 potatos, peeled and diced
1 leek, washed and sliced
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon turmeric (for colour)
1 litre stock (I used chicken but vegetable would be fine)
1 small can coconut milk
1 knob of butter
Salt & pepper to taste

Method:
In a large soup pan, melt butter, add leek and soften. Add pumpkin, potato, spices and stir, coating everything in the spices. Add stock, turn the heat to high and bring to the boil. Turn heat down to low and leave to simmer away for about half an hour until everything has softened. Take it off the heat and let it cool. Whizz soup until smooth using a hand mixer or food processor. Pour in the coconut milk and whizz for a few more seconds to combine. If the soup is too thick, add some more stock or water. Add salt & pepper to taste and serve with crusty French bread or “soldiers” of buttered toast.

Enjoy!