Spicy Pumpkin Soup

2 tablespoons Pukara Estate Extra Virgin Olive Oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) thin cream
200g South Cape Tasmanian Fetta
1 sprinkle of chili powder 
2 shakes of green sunflower seeds

• Heat oil in a large saucepan over low heat, add onion and leek 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. Allow to cool slightly, then blend in batches.

• Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

• Garnish with sunflower seeds, feta cheese and chilli powder to taste.