Instructions: 1. In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes.

Add chicken broth, pumpkin (or other winter squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick.

2. In a blender or food processor, puree vegetable mixture in 4 batches.

Return to pot and warm over low heat Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)

3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios.

MAKES ABOUT 14 CUPS, for 12 servings.

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