Instructions: In soup pot over low heat, heat oil. When hot, add leeks (white and light green parts only, sliced, about 1-1/2 cups), celery (about 3 ribs) and minced garlic. Cook, covered, until soft, about 4 minutes. Add pumpkin (peeled and cubed), potato (peeled, cubed, about 3/4 cup), broth, salt, freshly grated nutmeg and pepper. Increase heat to high, bring to boil, reduce heat to simmer and cook, covered, until vegetables are very tender, about 15 minutes. Puree, in batches, in blender or food processor along with 3 tablespoons cilantro leaves. Adjust seasoning. Can be made 2 days ahead and refrigerated or frozen up to 1 month. To serve, gently reheat, adjust seasoning and ladle into small baked pumpkins (if using) or warm bowls. Garnish with cilantro leaves. Serve hot.

Makes 6 servings, about 6 cups.

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