Pumpkin-Potato Soup

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By Chef Jim

Story Published: Nov 24, 2009 at 11:19 AM MST

Story Updated: Dec 30, 2009 at 8:53 AM MST

2 Tbsp. olive oil
1 large onion, coarsely chopped
3 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1/2 tsp. cayenne
1 28 oz. can solid-pack pumpkin
1 14-1/2 oz. can chicken broth
1 large Russet potato, peeled and cut into 1-inch dice
1 Tbsp. sugar
1 1/2 tsp. salt
1.2 tsp. coarsely ground black pepper

In 6-quart saucepan or soup pot, heat oil over medium heat until hot. Add onion, and cook 15 to 20 minutes until tender and golden, stirring occasionally.

Add garlic, cumin, coriander and cayenne and cook another minute. Stir in pumpkin, chicken broth, potato cubes, sugar, salt and pepper and 6 cups of hot water. Heat to boiling, reduce heat to medium low and let simmer for 20 minutes or until potato cubes are fork tender.

Remove pot from heat. Use a stick blender to puree the mixture until very smooth, or carefully ladle mixture into a blender in 2 cup amounts and cautiously blend as hot liquids tend to expand and splash up. Pour blended soup into a large bowl.

Reheat over medium heat until hot. Serve with plain yogurt and toasted, spiced pumpkin seeds.

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