Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 (16 ounce) can pumpkin puree
• 15 fresh cilantro leaves
• 2 cups low-fat plain yogurt
• 1 (14 ounce) can low-sodium chicken broth
• 1/4 cup 2% milk

Instructions

1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
2. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.