1 large brown onion, finely chopped
1 clove garlic, crushed
½ tsp ground coriander
1 tsp ground cumin
½ tsp freshly grated nutmeg
1 kg peeled pumpkin, diced
3 medium potatoes, peeled, diced
1L vegetable stock
Heat a tablespoon or two of water in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil.
Turn heat to low, cover and simmer for 30 minutes, or until pumpkin is very soft.
Allow to cool slightly, then blend in batches or mash with a potato masher for a chunkier soup.
Return soup to pan, and reheat gently. Season and add a little more nutmeg if desired. Garnish with toppings of choice before serving.