Curried Pumpkin Soup

At the neurologist's office, I spied a copy of "Conceive" Magazine, a magazine devoted entirely to the topic of conceiving. Amongst many horrifying articles, including one discussing the best place to spend your "conceptionmoon" (oooh, Paris!), I found this wonderful recipe. I liberated it Tony Soprano-style when the nurse wasn't looking. As a side benefit, it supposedly increases fertility. So don't forget those IUD's, ladies.

2 tbsp. olive oil
1 1/2 cups chopped onion
1/2 cup diced carrot
3/4 tsp. salt
2 tsp. curry powder
1 tsp mustard seed
1 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 cups whole milk (2% works fine, it's what I used)
1/2 vegetable broth
1 15-oz. can of pumpkin (butternut squash works great, too)
1/3 cup chopped fresh cilantro
1/4 black pepper

Heat oil in large saucepan over medium heat. Add onions and carrots and stir for 6-8 minutes, stirring periodically. Stir in turmeric, coriander, cayenne, mustard seed, and 1/2 tsp salt; cook another 2 minutes or so. Add milk, broth, and pumpkin, and bring to a boil. Reduce heat and simmer for 10 mins.

Place soup in a blender and puree until smooth, a little at a time and with the lid ajar, otherwise the blender will explode and soup will go everywhere. Return soup to the pan and add cilantro and remaining salt and pepper.