Pumpkin and chickpea soup

Yes! Today I prepared my first pumpkin of the season. It comes from my friends' garden.
I'm feeling a bit ill so I made a spicy soup to fight my cold.


1-2 tbsp sunflower oil
2 small onions, peeled and chopped
1 small dried chilli pepper (peperoncino), chopped
3 garlic cloves, peeled and chopped
1/2 tsp dried coriander seeds, crushed
6 cm ginger, peeled and cut in 3 big pieces
1 small pumpkin
2 potatoes, peeled and chopped
400 g chick peas, cooked and drained (this is the weight of cooked and drained chick peas)
salt


Fry onion and chilli in oil for a few min on low heat, add ginger and coriander seeds and fry for a few more min. Raise the heat a little, add pumpkin, cover the pan and fry for a few more min. Then add potato and chick peas, fry for a few min and add a little water if necessary to avoid burning. Add more boiling water, bring to the boil, add plenty of salt, then lower the heat and let the soup simmer for 30 min. Remove the pieces of ginger and serve, e.g. with fresh coriander leaves.

Notes:
You might add leek.
You can also chop the ginger finely or grate it and leave it in the soup.
The taste of the coriander seeds was a bit weak, so you could probably add a whole teaspoon of them.
On the whole the soup received acclaim, from grumpy old men!