Bring the stock to a boil and add the pumpkin, onion, leek, ginger, green chile pepper, peppercorns, chili powder, Tabasco and cilantro. Simmer until pumpkin is tender.

Remove from stove and allow to cool slightly, then add the 1/2 cup yogurt. Add to a food processor and blend until smooth.

Drizzle the 2 tbsp of yogurt on top of the soup and sprinkle some roasted deshelled pumpkin seeds on top. Season to taste with salt and pepper.

Serving Ideas : warm rolls

NOTES : Risa's changes:
I halved the recipe. I made enough for 3-4 servings.

I used a large can of Libby's Pumpkin Puree and cooked the vegetables with the seasonings. I added the pumpkin after that. Then I added the yogurt, after the soup cooled and continued the recipe as it said.

I also did not have a fresh chile pepper so I used canned anaheim, which made it less hot.

From: A&P's Good Living, Holiday 2000 -Adapted
Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
Post Date: Tue, 19 Dec 2000