Contributed by Around the World with Wendy & Barb

Ingredients

¼ cp vegetable stock
1 clove minced garlic
1 chopped onion
1 cp chopped carrots
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp cinnamon
4 cps vegetable stock
14oz can or 1 ½ cps cooked pumpkin*
1 cp plain low-fat yogurt

Instructions

Heat 1/4 cup vegetable stock. Add garlic, onion, carrots, ginger, cinnamon and nutmeg. Saute over medium heat until vegetables are soft, about 10 minutes. Add the pumpkin and 4 cups stock. Simmer over low heat for 20 minutes. Puree in food processor or blender. Return to pot and reheat over low heat. Stir in yogurt and mix until just heated through.

*Choose a small pumpkin for cooking since they are more tender and less stringy than large ones

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