Halloween Pumpkin Soup

Photo: flickr user Nils Geylen

Ingredients

1 tablespoon olive oil

4 shallots, chopped

2 stalks celery, sliced

2 mediums carrots, coarsely chopped

2 mediums potatoes, diced

1 tablespoon ground coriander

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

dash freshly grated nutmeg

2 pounds pumpkin, peeled, seeded

coarsely chopped

5 cups vegetable stock

Plain yogurt

Cilantro leaves

Preparation

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.