Cooler weather arrives just as prime entertaining season heats up, and chilly days are a good time to serve soup. Hosts who want to provide a festive soup using seasonal ingredients may consider the following recipe for Roasted Pumpkin Soup With Pumpkin Crisps from "The Complete Mexican, South American & Caribbean Cookbook" by Jane Milton, Jenni Fleetwood and Marina Filippeli.

Roasted Pumpkin Soup With Pumpkin Crisps (Serves 6 to 8)

Ingredients:

3- to 3.5-pound pumpkin

6 tablespoons olive oil

2 onions, chopped

3 garlic cloves, chopped

1 3-inch piece of fresh ginger root, grated

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

Pinch of cayenne pepper

4 cups vegetable stock

1 tablespoon sesame seeds

Fresh cilantro leaves, to garnish

For the pumpkin crisps:

Wedge of fresh pumpkin, seeded

1/2 cup olive oil

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Prick the pumpkin around the top several times with a fork. Brush the pumpkin with plenty of oil and bake for 45 minutes or until tender. Leave until cool enough to handle.

2. Take care when cutting the pumpkin, as there may still be a lot of hot steam inside. When cool enough to handle, scoop out and discard the seeds. Scoop out and chop the flesh.

3. Heat about 4 tablespoons of the remaining oil (all of it may not be needed) in a large pan; add the onions, garlic, and ginger; and cook gently for 4 to 5 minutes. Add the coriander, turmeric, and cayenne pepper, and cook for 2 minutes. Stir in the pumpkin flesh and stock. Bring to a boil, reduce the heat, and simmer for about 20 minutes until tender.

4. Cool the soup slightly, and then puree it in a food processor or blender until smooth. Rinse out the pan, return the soup to the pan, and season well.

5. Meanwhile, prepare the pumpkin crisps. Using a swivel-blade potato peeler, pare long, thin strips off the wedge of pumpkin. Heat the oil in a small pan and fry the strips in batches for 2 to 3 minutes, until crisp. Drain on paper towels.

6. Reheat the soup and ladle it into bowls. Top with the pumpkin crisps and garnish each portion with sesame seeds and cilantro leaves.