Pumpkin Potato Soup

2 T. olive oil
1 lg. onion, chopped
3 garlic cloves, mince
1 1/2 t. ground cumin
1 1/2 t. ground coriander
1/8 t. ground red pepper (cayenne)
1 (29 oz) can pure pumpkin (not pumpkin pie mix)
1 can (14 1/2 oz) chicken broth
1 lg. all purpose potato ( 8 oz), peel and cut into 1" chunks
1 T. sugar
1 1/2 t. salt
1/8 t. black pepper

1. In 6 qt. pot, heat oil over med. heat until hot. Add onion, and cook 20 minutes or so until golden, stir occasionally.

2. Add garlic, cumin, coriander, and ground red pepper, and cook 1 minute, stirring. Stir in pumpkin, broth, potato, sugar, salt, black pepper, and 6 cups water; heat to boiling over high heat. Reduce heat to med-low; cover and simmer 20 minutes or until potato is fork tender.

3. Remove from pot heat. Puree the soup in batches in blender. ( I use my vitamix) Put pureed soup in big bowl till all the soup has been pureed. Put back in your pot. Your soup is now ready to eat.

Serve with pumpkin seeds, and yogurt if you like.