Aswin F. van Woudenberg

• 1 tbsp. olive oil
• 4 shallots, chopped
• 2 stalks celery, sliced
• 2 med. carrots, coarsely chopped
• 2 med. potatoes, diced
• 1 tbsp. ground coriander
• 2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• Dash freshly grated nutmeg
• 2 lbs. pumpkin, peeled, seeded & coarsely chopped
• 5 c. vegetable stock
• Plain yogurt
• Cilantro leaves

Heat the oil in a 3 quart saucepan. Add the shallots and celery and sauté for 5 minutes. Add the carrots and potatoes and sauté 5 minutes longer. Add the coriander, cumin, cinnamon, cloves and nutmeg. Stir fry for 2 minutes. Add the pumpkin and vegetable stock. Bring it to boil, cover and simmer gently for 20 minutes, or until all vegetables are tender.

Blend the soup in a food processor or blender until smooth. Return to the pan, adjust the seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves.