Ingredients

1 tablespoon olive oil
4 shallots, chopped
2 celery stalks, sliced
2 medium carrots, coarsely chopped
2 medium potatoes, diced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of freshly grated nutmeg
2 pounds pumpkin, peeled, seeded and coarsely chopped
5 cups vegetable stock
Plain yogurt and fresh coriander (cilantro) leaves, for garnish

Directions

Heat the oil in a three-quart saucepan and saute the shallots and celery for five minutes. Add the carrots and potatoes and saute for another five minutes. Add the coriander, cumin, cinnamon, cloves and nutmeg, and stir-fry for two minutes. Add the pumpkin and stock, bring to a boil, cover and simmer gently for 20 minutes or until all the vegetables are tender. Blend the soup in a food processor or blender until smooth and return to the pan. Adjust the seasonings and heat through. Serve hot, garnished with a swirl of yogurt and some coriander leaves. Yield: 4-6 servings.

Note: This recipe calls for a vegetable stock including lentils, mushrooms, tomatoes, carrots, potatoes, onions and leeks, but a chicken stock could work well for a nonvegetarian version of the spicy soup.