Cilantro Swirled Pumpkin Soup

• 5 cups pumpkin puree
  
• 2 tablespoons finely minced ginger
  
• 6 cups vegetable or chicken broth
  
• 1 cup heavy cream
  
• 2 teaspoons nutmeg
  
• 1 teaspoon salt
  
• 1/2 teaspoon white pepper
  
• 1 cup plain yogurt
  
• 1 cup cilantro sprigs
  
• 2 tablespoons freshly squeezed lemon juice
  

Place pumpkin puree in food processor or electric blender. Add ginger and enough broth and cream to liquefy. You should end up with 12 cups of liquid. Pour into saucepan and add nutmeg, salt and pepper. Bring soup to a simmer and adjust seasonings (especially salt).

Meanwhile, set aside half of yogurt and place in squirt bottle. Place remaining yogurt in bowl of food processor with cilantro and lemon juice. Blend to liquify. Transfer to squirt bottle.

Serve soup in heated soup bowls and decorate tops with dots cilantro puree and swirls of yogurt. Serve at once with a green salad and hot sourdough rolls.

Yield: 10-12 servings.