1 kg pumpkin, cut into small cubes, approximately 5 cups
2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups
1 chopped leek, only the white part, approximately 2 ½ cups
3 tbsps. unsalted butter
1 tsp. cumin seeds
1 tbsp. grated fresh ginger
5 cups hot water
1 ½ tsp. salt
½ tsp. cayenne pepper
4-5 tbsps. sour cream
hot chilli peppers and dried chilli flakes (optional)
In a saucepan, put the cumin seeds and ginger. Stir for 1-2 minutes and add butter. When melted, put the leek and let it cooked for about 5 minutes. Then, put the pumpkin cubes and the sweet potato. Continue cooking for about 5-8 minutes. Stir well. Then, pour the water and when boiled, lower the heat.
Add salt and pepper and boil for about 25 minutes.
Remove the saucepan from the fire and let the mixture cool down a bit. Place the cooked mixture in a blender. Reheat the soup and serve in small dishes, adding a spoonful of sour cream in the center. Also, you can spread dried chilli flakes if you like.