Easy leek, carrot and pumpkin soup

Instructions

1. Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 3–4 minutes or until softened. Add ginger and cumin and cook, stirring, for 30 seconds or until fragrant.
2. Add pumpkin, carrot and stock and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until vegetables are tender.
3. Using a stick blender or food processor, process soup until smooth. Season with salt and freshly ground black pepper. Serve topped with yoghurt and chives.