4 Teaspoons Plain Latta Kefir
2 lbs pumpkin, peeled and seeded
2 teaspoons extra virgin olive oil
2 leeks, trimmed and sliced
1 garlic clove (crushed)
1 teaspoon ginger, (ground)
1 teaspoon cumin, (ground)
1 1/2 pints chicken stock
salt and pepper
pumpkin seeds (optional)
Cut pumpkin into even sized chunks. Heat oil, then cook leeks and garlic until softened.
Add ginger and cumin then stir for another minute.
Add pumpkin chunks and stock, making sure to season with salt and pepper.
Bring to boil then simmer for 30 minutes or until pumpkin is nice and tender.Process soup in blender for 30 seconds to one minute. Reheat gentle and then ladle into 4 bowls.
Swirl a Tbs of Latta Kefir into each bowl, garnish with pumpkin seeds (optional)