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 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.

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.