2 lbs. pumpkin or squash, peeled, cubed
1 large sweet (Vidalia or Sweet Spanish) onion, peeled
2 large cloves garlic, minced
3-4 cups low sodium chicken broth
1/4 tsp. ground cinnamon or 2-3 sticks whole
sea salt and freshly ground black or colored pepper (about 1/4 tsp. or to taste)
2 tbsp. fresh ginger, peeled and finely minced
1 cup plain yogurt
1 tbsp. fresh parsley, minced
paprika (optional)

Remove seeds from pumpkin and save for roasting, if desired.

Boil the peeled and cubed pumpkin in salted water until tender with the onion, garlic and cinnamon stick (if using).

In a colander, drain well (while still steaming hot) saving the broth. Discard the onion and garlic and cinnamon stick (or save for another dish).

Puree the pumpkin and ginger in a food processor or using a hand blender. Add the broth and the cinnamon (to your taste, but be careful not to add too much).

Heat in a medium saucepan. Stir in yogurt. Season to taste with sea salt and freshly ground black or multicolored peppercorns. Garnish top with fresh parsley. For a little extra color, a dash of paprika can be sprinkled in the center after soup has been plated.

6 Servings.

Submitted by: CM