PUMPKIN SOUP

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For some, Fall represents dark days and the horror of winter to come. for me, it evokes comfort and warmth. Orange, burgundy, yellow and mahogany blanket the land, blaze upon the treetops, and dance against the sky.
This is the time of year when I buy pumpkins of all sizes, and decorate the house with gourds of all types and colorful Autumn  leaves. Most of my family and friends consider me nutty, but I dont care. I welcome Halloween, and all the ghosts, witches and monsters that grace my door.
Then October ends, and all those pumpkins need to be cook! Luckily my family likes pumkin, and it freezes beautifully. We cut them up and divide them into 1 pound bags. During the course of season we make soup, lasagna, muffins, pumpkin with black-eyed peas, pumpkin enchiladas, and the list goes on and on. believe it not, each dish is distinctly different from the other.
Fall brings simmering soups and stews to brace us for the winter to come, and Pumpkin Soup is usually the first of the repertoire. This year I gave it a Mexican kick. Serve crispy chorizo croutons on top, or, for vegetarians, toast some corn tortilla strips, for crunch.

RECIPE
8 Servings

1 1/2 lbs. pumpkin
1 tablespoon canola oil
3 stalks celery, chopped
1 leek, chopped
1 red onion, chopped
1 green pepper, chopped
2 teaspoon ground cumin
1 tablespoon Mexican chile powder
1/4 teaspoon ground cloves
1 teaspoon dried oregano
6 cups vegetable  broth
salt and pepper to taste
1/2 cup plain yoghurt
2 tablespoon scallions, minced
* crispy chorizo or corn tortilla strips, optional

Preheat oven to 450.
Peel, seed and cube the pumpkin, and toss with 2 teaspoon canola oil, and sprinkle with salt and pepper .
Roast for 20-30 minutes, or until soft when pierced with a knife.

Heat 1 teaspoon oil and saute the celery leeks, onions and green peppers for 8-10 minutes.
Add the pumpkin, cumin, chile powder, cloves, oregano, salt and pepper. saute for 2 minutes.
Add broth and bring to a boil. Lower tthe flame and simmer, covered, for 30 minutes.
Puree with an immersion blender.
If using a regular blender, making sure to only fill it half way. Hold the top down securely, while the machine is running, and blend in batches.
Serve  with a dollop of yoghurt and minced scallions.
If desired, garnish with slices of chorizo, or toasted tortilla strips.

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