Pumpkin Soup

Preparation

1. Step 1

   Grind the fennel, cumin and coriander seeds in a spice grinder. Heat the oil in a large pot over low heat and add all of the spices and the chilies. Stir to combine and cook for 5 minutes, until the spices are fragrant.

2. Step 2

   Add the pumpkin, butternut squash, potato, garlic and salt, stirring to coat with the oil and spices. Stir in the peanut butter. Turning the heat up to medium-high, add the coconut milk and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally.

3. Step 3

   Add the chicken broth and return the soup to a boil over medium-high heat. Cover the pot and lower the heat so that the soup is just simmering. Cook until the vegetables are very tender, 20 to 30 minutes.

4. Step 4

   Remove the cloves and mash the soup gently. Purhalf of the soup in a blender and return to the pot, stirring well. Add the lime juice and more salt to taste. Ladle soup into warm bowls and garnish with a dollop of yogurt and a sprinkling of chives.