Recipe(tried): Spicy Pumpkin Soup (vegetarian)

I know most of the ppl. here are suffering from the heta at the moment but this soup is yummy. I tried it last night with some crusty Vieanna bread and a large plate of mixed vegetable salad (dressed with red wine vinegar, not extra oil). And it was superb!
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Spicy Pumpkin Soup (vegetarian)

550g (1 1/4 lb) pumpkin flesh or other golden squash, such as
butternut ( I used butternut.)
40g (1 1/4 oz) butter
white parts of 3 leeks, chopped
2 teaspoons ground coriander
2 teaspoons chilli powder
large pinch of freshly grated nutmeg
600 ml (1 pint) vegetable stock
300 ml (half pint) (lowfat) milk

TO GARNISH (optional)
4 tablespoons (light) soured cream
fresh red chilli, cut into strips
(** Honestly I didn't add the soured cream coz there is enough fat for one day! One person regular size should have about 40g of fat intact in tatal per day. so...)

Cut the pumpkin flesh into 2.5 cm (1 inch) cubes. Melt the butter in a large
saucepan over a moderate heat. Add the leeks and cook for about 5 minutes,
stirring frequently, until soft and beginning to colour. Stir in the pumpkin and
spices and cook for 2 minutes. Add the stock to the pan, season and bring to the
boil. Lower the heat, cover and simmer for about 35 minutes until the pumpkin is
very soft. Puree the soup in batches, using a blender or food processor. Return
to the pan and stir in the milk. Heat gently and adjust the seasoning to taste.
Serve hot in bowls, swirled with soured cream and garnished with scattered
slivers of chilli.

* serves 4