Spicy Pumpkin Soup

Sauté garlic and onions with olive oil in large saucepan placed on medium heat for 3-4 minutes. Add carrots, potatoes and chopped pumpkin and stir with onion and garlic.

Pour 4 ½ cups of water and close the lid of the saucepan tightly. Cook until all the ingredients are tender.

In a small saucepan add the mustard and coriander seeds and close its lid. On a slow heat, frequently shake the saucepan without opening the lid. You will hear the sound of mustard seeds popping.

When the last one has popped turn off the heat and crush or grind the seed mixture.

Sift the spice mixture through a strainer to make sure that husks are eliminated.

Add 1 ½ teaspoons of sifted spice mixture, ½ teaspoon of grated nutmeg, freshly ground black pepper and sea salt (according to your taste) to tendered vegetables.

Pour in a cup of milk and mix all of the ingredients by using a hand blender or a food processor.

Pour in bowls and serve with a dollop of yogurt on top.