2# Pumpkin, seeded, peeled and cubed
2 Tablespoons Olive Oil
2 Leeks, trimmed and sliced
1 Garlic Clove, crushed
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cumin, toast and fresh grind them yourself
3 Cups Chicken Stock, heated to near boiling
Kosher Salt and Fresh Ground Pepper to taste
Plain Yogurt to serve (get really quality stuff)
Cilantro Leaves, chopped, to garnish

Place the pumpkin pieces into a slow cooker.

Heat up a large skillet and then heat up the olive oil over medium-low heat. Sweat the leeks and garlic until they are nice and soft, but not browned. Add in the ginger and cumin, stirring well, cooking this for another minute or two. Combine all of this with the pumpkin pieces in the slow cooker. Pour over the chicken stock and season with salt and pepper to taste.

Cover and cook on low for 6-8 hours, or until the pumpkin is very tender.

Using an immersion blender (stick blender) process the pumpkin soup until it’s all somewhat smooth. If it’s not super hot already, cook on high for another hour.

Serve with a nice dollop of yogurt and garnished with cilantro leaves.

Adapted from the book, Best Ever Slow Cooking