My Pumpkin Soup

2 Tablespoons Oil
5 cloves of Garlic, crushed
2 Onions, Chopped
2 Teaspoons Five Spice
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cumin
1kg Fresh Pumpkin, cut into1 inch squares
2 large Carrots, chopped
1 large Sweet Potato, peeled and chopped
1 Vegetable Stock Cube
Water
Salt and Pepper
Yogurt

Add oil, garlic and onion to a large pan and cook until translucent.
Add spices and salt, cook for 2 minutes.
Add pumpkin, carrots and sweet potato and gently cook until starting to soften, adding a small amount of water if necessary.
Add vegetable stock cube and enough water to cover vegetables. Simmer gently for 30 minutes.
Season with pepper.
Allow to cool, blend until smooth.
Reheat and stir in a couple of spoonfuls of yogurt.
Serve with warm crusty bread.