Spicy Pumpkin and Chile Soup
1/4 cup butter
1 large onion, chopped
2 cloves garlic, sliced
2 lbs pumpkin or butternut squash, peeled, seeded, and cubed
1 potato or sweet potato, diced
1 mild green chile, seeded and sliced
1 fresh red chile, seeded and sliced
2 teaspoons whole coriander seeds
1 tablespoon cumin seeds
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
5 cups vegetable broth
Freshly squeezed juice of 1 lime
Salt and freshly ground black pepper
2 tablespoons cilantro, chopped
2 tablespoons plain yogurt, optional
Melt the butter in a large soup pot over medium-low heat. Add the onion and saute until softened, 3-4 minutes.
Add the pumpkin, potato, and chiles. Cook until the pumpkin turns golden at the edges, 5-6 minutes.
Toast the coriander and cumin in a small pan over low heat until fragrant, 1-2 minutes. Grind with a pestle and mortar.
Stir the toasted spices, red pepper flakes, and paprika into the pumpkin mixture and simmer 1-2 minutes.
Add the broth, cover, and simmer until the pumpkin is tender, about 20 minutes.
Puree the soup in a food processor. Return to the pan and stir in the lime juice. Season with salt and pepper, and additional pepper flakes for extra spice, if desired.
Reheat the soup gently and stir in most of the cilantro.
Sprinkle with the remaining cilantro, add a swirl of yogurt and serve.