Betty's Pumpkin Potato Soup

• 2 tablespoons olive oil
• 1 large onion, coarsly chopped
• 3 garlic cloves, minced
• 1 12 teaspoons ground cumin
• 1 12 teaspoons ground coriander
• 14 teaspoon cayenne pepper
• 1 (29 ounce) can pumpkin
• 1 (14 ounce) can chicken broth
• 1 large russet potato, peeled and cut into 1 inch chunks
• 1 tablespoon sugar
• 1 14 teaspoons salt
• 14 teaspoon black pepper
• 6 cups water
• plain yogurt

1. Heat oil, add onion and cook 20 minutes.
2. Add garlic, cumin, corriander, and cayenne.
3. Cook and stir for 1 minute.
4. Stir in pumpkin, broth, potato, sugar, salt, pepper, and water.
5. Heat to medium.
6. Cover and simmer for 20 minutes or until potato is fork tender.
7. Mash until smooth.
8. Serve with dollop of plain yogurt on top, if desired.

olive oil, onion, garlic, ground cumin, ground coriander, cayenne pepper, pumpkin, chicken broth, russet potato, sugar, salt, black pepper, water, yogurt

Taken from www.food.com/recipe/bettys-pumpkin-potato-soup-114873 (may not work)