Spicy Pumpkin Soupserves 63 medium russet potatoes, peeled and cut into cubes32 ounces can pureed organic pumpkin4 tablespoons olive oil1 medium onion, chopped2 carrots, peeled and finely chopped2 celery stalks, chopped1 tablespoon freshly grated ginger1 clove garlic, mashedzest of one lemon1/2 teaspoon turmeric1/8 teaspoon cayenne peppersalt to taste1/4 cup lemon juice2 tablespoons chili paste like harrissa, you can use tabasco sauce or red hot if you can not find harrissa*1/4 cup chopped scallion2 tablespoons slivered pistachios-Place the peeled potatoes in soup pot, add 10 cups of water, the turmeric and little salt. Bring to a boil. Cover and cook over medium heat until the potatoes are soft and little mushy.-Remove the pot from the heat and puree, either with a food processor or hand mixture, until all the potatoes are pureed and smooth.-Heat the olive oil in small frying pan. Add the onions and saute for few minutes. Add the celery and the carrots and cook for couple minutes. Stir in the mashed garlic and the ginger and turn off the heat. Set aside. Don't over cook the vegetables; the crunchy vegetables add great texture to the soup.-Put the pot with pureed potatoes back on the stove, add the pureed pumpkin, salt, cayenne pepper and mix well. Bring the soup back to boil, stirring often to prevent burning,. Spoon in the cooked vegetables int the soup and simmer for 5 minutes.-Mix the lemon juice with the chili paste and the lemon zest.-Spoon the soup into soup bowls and drizzle with the chili lemon mix. Sprinkle with the scallions and pistachios. Serve and enjoy.