Spicy pumpkin soup

Pumpkin, packed with vitamins and antioxidants, is an extremely delicious vegetable which is light on the stomach as well. The creamy and spicy pumpkin soup is incredibly easy to make and your perfect monsoon companion.

Ingredients
2 tsp olive oil
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp ginger (finely chopped)
1 dried chilli (deseeded and finely chopped)
2 tsp coriander (powdered)
1 bay leaf
½ kg pumpkin (cut into small pieces)
600 ml vegetable stock
Salt as required
Black pepper, as required
Fresh cream to garnish

Preparation
Heat olive oil in a pan and sauté onions and garlic
Into it add ginger, dried chilli, coriander and bay leaf and sauté
Add the pumpkin pieces and sauté well until they are soft
Add the vegetable stock and allow it to boil well
Skim the froth from the surface of the broth
Simmer for at least 20-25 minutes. Stir in intervals
Remove the bay leaf from the broth after the pumpkin pieces have cooked well and are squishy
Allow the mixture to cool down before blending it in a mixer
Put this on back on flame and add salt and pepper as required
Simmer the soup for some more time
Garnish the hot soup by making perfect swirls of fresh cream.