Serves 6, Vegan
1/4 cup Extra virgin olive oil
1 leek, white part only, thinly sliced
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 cinnamon stick
1 thumb sized piece of ginger, peeled, thinly sliced
1 1/2 tsp cumin seeds
2 carrots, peeled, coarsely chopped
3 lb butternut squash or pumpkin, cut into 1″ pieces
1/3 cup dried split peas
Juice from half a lemon
Fresh Cilantro to garnish
Toasted pumpkin seeds for garnish
In a large saucepan, saute leek, and garlic in olive oil, add salt. Once tender, about 3 minutes, add chili pepper, cinnamon, ginger and cumin, cook for approx 1 minute. Next add carrots, pumpkin and split peas, mix well into onion and spice mixture.
Add 1 1/2 liters of water and bring to a boil, reduce heat and simmer for 50 minutes.
Remove cinnamon stick.
In small batches, put soup through a food processor and blend until smooth. In a pinch you can use a hand blender as well.
Garnish with fresh cilantro and toasted pumpkin seeds.