Spicey Pumpkin Soup

Ingredients - 
	
	500g peeled and deseeded pumpkin 
	25g butter 
	Pinch cayenne pepper 
	1 onion 
	1 tablespoon prepared chilli 
	2 bay leaves 
	2 cloves garlic 
	1/2 teaspoon ground ginger 
	6 cups chicken stock 
	1 carrot 
	1/2 teaspoon ground cumin 
	Chopped parsley 
	1 stick celery 
	1/2 teaspoon ground coriander

Method - 
	
	Cut pumpkin into cubes. Peel onion and chop roughly. Crush and peel garlic. Peel carrot and slice. Trim celery and cut into cubes. Melt butter in a large saucepan Saute onion, garlic, carrot and celery for 5 minutes. Add chilli, ginger, cumin, coriander and cayenne and cook for 1 minute. Add bay leaves and stock. Bring to the boil. Add pumpkin and simmer for 20 minutes or until pumpkin is soft. Remove bay leaves. Pour into a food processor or blender and process until smooth . Serve hot, garnished with parsley.