- Peel the pumpkin and cut into chunks
- Heat the extra virgin olive oil in a large pan, add leeks and garlic
- Add ginger and cumin. Stir
- Add the pumpkin
- Seanson with salt and pepper
- Bring to the boil and stir until the pumpkin is tender
- Process the soup in a blender
- Serve the soup in warm individual bowls
- Garnish with chives
- Perfect with Montepulciano d’Abruzzo Wine