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Hot Pumpkin Soup with Red Pepper Relish

DIRECTIONS

Heat 4 tablespoons of olive oil in a large saucepan and gently saute the onion without browning for 10 minutes. Add the ground coriander, cumin, turmeric and cayenne pepper and continue to saute for 2 minutes.
The spices should begin to lose their raw aroma and take on a full, rich smell. Add the ginger and garlic and 4 tablespoons of water. Continue to fry until the water evaporates, about 5 minutes.
To make the relish, roughly chop the red pepper and combine with coriander to taste. Add the sesame seeds and enough olive oil to bind everything together. Set aside until the soup is ready.
Add the pumpkin to the pan with the onion/spice mix, add the chicken stock, and season with salt and pepper. Bring to the boil, lower the heat and simmer for 20 minutes. Puree in batches in a food processor or blender. Check seasoning and place in soup bowls with relish.