Warm Indian spices along with cinnamon give this creamy soup a can't-get-enough taste.

Curried Pumpkin Soup

Slice and clean leeks. In a stockpot, heat oil over medium-high heat. Add leeks; cook and stir until tender. Stir in carrots, broth, pumpkin, coconut milk, curry powder, cinnamon, ginger, garlic powder, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Cool slightly.

To clean leeks, halve them lengthwise; rinse under cold running water, separating the layers to remove any dirt hidden inside.

Transfer half to a blender or food processor. Cover and blend or process until smooth. Return to saucepan; heat through. Swirl each serving with a spoonful of yogurt. If desired, garnish with cilantro leaves.