Ingredients:

1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish

Directions:

Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.