Pumpkin And Leek Soup

• 1 kilo grams pumpkin
• 2 leeks
• 4 tablespoons olive oil
• 1 teaspoon crashed cumin
• 1 teaspoon pul biber or any dried red pepper
• 1 tablespoon fresh grated ginger
• Pinch of sea salt
• 1 tablespoon pink peppercorn
• 1 tablespoon thyme
• 1 liter water

1. Cut the pumpkin in cubes and slice the leeks.
2. Mix 2 table spoons of oil with the pumpkin and on spread out on a tray. Cook in the oven for 20 minutes. Take out of the oven and sprinkle the cumin and the pepper over the pumpkin, and cook for a further 10 min.
3. In a pan sweat the leeks with the rest of olive oil. Add the ginger and cook for a few minutes
4. Put all the vegetables in a blender and liquidise. About 4 minutes.
5. Pour the soup back in the pan and add the water. Cook for a further 7 minutes. rnAdd salt.
6. When served add a crushed, pink peppercorns and thyme

pumpkin, leeks, olive oil, crashed cumin, biber, ginger, salt, pink peppercorn, thyme, water

Taken from food52.com/recipes/26473-pumpkin-and-leek-soup (may not work)