Chili Tomato and Pumpkin Soup
1 Tablespoon oil
1 teaspoon crushed garlic
1 teaspoon chili powder
2 teaspoons ground cumin
finely grated rind of 1 lemon
400g can of peeled tomatoes in juice, pureed
3 cups of vegetable stock
1 1/2 cups peeled, diced pumpkin
1/4 cup fresh coriander, chopped
sea salt and freshly ground pepper to taste
Heat the oil in a large pot and cook the garlic, chili and cumin for a few seconds. Add all the other ingredients, except the fresh coriander and seasonings.
Simmer for 10 - 15 minutes until the pumpkin is tender.
Season to taste and mix through the coriander.