Instructions: 1. Add tortellini to large pan of boiling water, boil, uncovered, until just tender; drain. Set aside.

2. Heat pan, add oil and spray; add onion, garlic, coriander and cumin; cook, stirring, until onion is soft. Stir in peppercorns, pumpkin and potato; cook, stirring for 2 minutes.

3. Stir in the water and bouillon, bring to boil, simmer, covered 15 minutes or until vegetables are soft; cool slightly.

4. Blend or process mixture until smooth. Soup can be refrigerated at this point.

5. Just before serving, warm soup gently. Add water to thin if necessary. Stir in your choice for cream, basil and tortellini. Serve when heated through, garnished with chives.

TIPS - Can be prepared a day ahead. If substituting chicken-style bouillon, adjust basil to taste.

VARIATIONS: Any filled pasta; replace pasta with 3 shrimp per serving.

Description: "black pepper joins coriander and cumin in a pumpkin-pasta soup"

Yield: 8 cups

NOTES : TRIED with buttermilk.

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