Ingredients:
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)
Method:
Step 1
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.
Step 2
Add salt and pepper and boil for about 25 minutes.
Step 3
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.