Spicy Pumpkin Soup

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Spicy Pumpkin Soup

 

1 tbsp. olive oil

4 shallots, chopped

2 stalks celery, sliced

2 medium carrots, coarsely chopped

2 medium potatoes, diced

1 tbsp. ground coriander

2 tsps. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

dash nutmeg, ground

2 lbs. pumpkin, peeled, seeded, coarsely chopped

5 cups vegetable stock

 

Plain yogurt Cilantro leaves Heat oil in 3-quart saucepan. Add shallots and

celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer.

Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add

pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes,

or until all vegetables are tender. Blend soup in food processor or blender

until smooth. Return to pan, adjust seasonings to taste and heat through. Serve

hot, garnished with swirl of yogurt and cilantro leaves.

Makes 4 to 6 servings.