once they are cooked let them sit and cool off thoroughly before handling. their skins should easily peal off. crush up any chunks with a fork or potato masher and set aside for later.
to start off the soup heat up the olive oil in a medium pot over moderate heat. throw in the onion, garlic and ginger and cook for about 3-4 minutes, or until the onions are translucent. while they are frying up throw in the salt and cumin as well.