Halloween Pumpkin Soup
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 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.