Peel and chop the pumpkin. Pre-heat the oven and roast the pumpkin on a baking tray until it is soft.
Dice the ginger and garlic. Finely slice the leek and onion and in a large saucepan soften the leek, onion, garlic and ginger with the butter. Add the ground coriander and chilli and gently fry for a couple of minutes.
Boil some water and add the stock cubes. Add the stock to the pan. I like thick soup, so I tend to add less stock, but adjust the stock levels to how thick or thin you like your soup.
Peel and chop the carrot and add to the pan. Add the pumpkin. Take half the coriander and add to the pan. Season the pan with the salt and pepper. then leave to simmer for 15-20 minutes.
About 5 minutes before you take the pan off the heat chop and add the rest of the coriander. Take the pan off the heat and leave to cool for 5 minutes. When it is cooled enough blitz the soup to a smooth consistency and enjoy!
