Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  olive oil
     1/2           cup  chopped onion
  2             medium  leeks -- thinly sliced
  2               cups  cooked pumpkin puree -- fresh or canned
  1              large  potato -- diced
  4                     plum tomatoes -- peeled and diced
  4               cups  chicken or vegetable stock
  2          teaspoons  salt
     1/4      teaspoon  fresh ground pepper
     1/4      teaspoon  white pepper
     1/4      teaspoon  Tabasco sauce
     1/2      teaspoon  cumin
     1/2           cup  chopped celery
  1                cup  whole milk
     1/2           cup  plain yogurt

Preparation:

Sauté chopped onion and leeks with oil in a heavy saucepan over medium-low heat, until onion is transparent. Stir in remaining vegetables (minus parsley), stock, salt, pepper and Tabasco sauce. Cover and simmer for 30 minutes or until vegetables are tender. Cool, add yogurt then purée in a blender or food processor until slightly chunky. Return to the saucepan, add milk and parsley then simmer for 10 minutes without boiling. Serve with crackers or croutons. 8 Servings

Nutritional Information:

649 Calories (kcal); 28g Total Fat; (36% calories from fat); 21g Protein; 86g Carbohydrate; 49mg Cholesterol; 4567mg Sodium