Kitchen Guy's
Pumpkin Potato Soup

Here's what you need:

Here's how to make it:

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.

Send your questions and comments to me at chefjim@kitchenguy.biz