Spiced Pumpkin Soup

Directions

Heat oil in 3-quart saucepan.

Add shallots and celery and sauté 5 minutes.

Add carrots and potatoes and sauté 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, cilantro leaves or chives, and croutons if needed.