Spiced Pumpkin Soup with Cumin & Cream

Heat the butter or margarine in a large saucepan over medium heat. Add 1/2 teaspoon of the cumin, onion and garlic and cook for 3-4 minutes or until the onion is soft. Stir in the chillies and cook for 30 seconds. Add the pumpkin and stock, cover and bring to the boil. Reduce heat and simmer for 15-18 minutes or until the pumpkin is tender.

Puree soup in 2 batches in a food processor or blender until smooth. Return soup to pan and stir over medium heat for 2-3 minutes or until heated through. Season with salt and pepper. Combine remaining cumin with sour cream. Serve soup with a dollop of sour cream mixture and a sprinkling of pepper.