Spicy Pumpkin Soup

This particular recipe, which I pinched off Anne Else, is listed by her as Turkish Pumpkin Soup, but it is not quite like the recipes with which I am familiar and which also contain things like potatoes and carrots. Ergo, I simply call it spicy pumpkin soup. All that aside, this slightly amended recipe is nevertheless a quick and easy [apart from the preparation of he pumpkin, which is always a fag but there is no escaping that] and very delicious potage which has become a firm winter favourite.

2 tblsp olive oil.
1 leek, cut into rings and the coarse green bits discarded.
2 onions, peeled and chopped.
4 cloves garlic, chopped.
1 tsp allspice.
1 tsp cinnamon.
¼ tsp white pepper.
salt to taste.
1 kg pumpkin flesh, diced.
4 cups chicken stock.
2 tblsp honey.
Plain yoghurt.

Heat the oil in a large pot and sauté the leek, onion and garlic until soft. Add the spices, salt and pumpkin, stir through and sauté for another 2-3 minutes. Add the stock and the honey and stir through until the honey disappears.
Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat and reduce to an even, velvety mixture with a kitchen wand, or mash with an electric beater. Pour into bowls and swirl a little yoghurt into each.

Serves: 2-6.

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