Recipe - Miffs Spicy Pumpkin Soup

INSPIRED VEGETARIAN;PICKFORD
1 tablespoon Olive oil
4 Shallots, chopped
2 Stalks celery, cut or sliced up
2 md Carrots, coarsely chopped
2 md Potatoes, minced
1 tablespoon Ground coriander
2 teaspoon Ground cumin
One half teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
ds Nutmeg, ground
2 pound Pumpkin, peeled, seeded
and coarsely chopped
5 cup Vegetable stock
Plain yogurt
Cilantro leaves

Heat oil in 3quart 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. Stirfry 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. Makes 4 to 6 servings.

"Miff" is Pickford's aunt, who served this soup at Guy Fawkes night
celebrations every Nov. 5. It's also perfect for Halloween.

Posted on GEnie's Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005