Ingredients
| 1 tbsp. | olive oil | | 4 | shallots, chopped | | 2 stalks | celery, sliced | | 2 | md. carrots, coarsely chopped | | 2 | md. potatoes, diced | | 1 tbsp. | ground coriander | | 2 tsp. | ground cumin | | 1/2 tsp. | ground cinnamon | | 1/4 tsp. | ground cloves | | 1 dash | ground nutmeg | | 2 lbs. | pumpkin, peeled, seeded and coarsely chopped | | 5 cups | vegetable stock | | Plain yogurt | | Cilantro leaves |
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Instructions
Heat oil in 3-quart saucepan; add shallots and celery and saute 5 minutes. Add carrots and potatoes; 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.
Author's Comments
"Miff" is Pickford's aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It's also perfect for Halloween.
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