This recipe, from Roxanne E. Chan of Albany, California, won third prize in The 2001 Old Farmer's Almanac Recipe Contest: “Best Soups and Chowders.”
Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the onion, garlic, potatoes, chili powder, and cumin and sauté for 5 minutes. Stir in the broth and cook for 15 minutes, or until the potatoes are tender. Process the soup in a blender, along with the chopped cilantro and jalapeno. In a separate bowl, whisk together the pumpkin, half-and-half, and remaining tablespoon of oil. Ladle the potato soup into six bowls. Swirl ⅙ of the pumpkin mixture into each bowl, creating a marbling effect, and garnish with a cilantro sprig.