Gingered Pumpkin Soup

5 cups mashed, cooked pumpkin
1 large onion, chopped and peeled
2 ripe tomatoes, skinned and diced
1 teaspoon ground turmeric
1 tablespoon ginger powder
2 teaspoons brown sugar
1/4 teaspoon grated nutmeg
2.5 cups chicken stock
Salt and pepper to taste
1.5 cups plain yogurt
Parsley and pumpkin seeds to garnish, if desired

Saute onion in a pan for 2 minutes. Put pumpkin,onion, tomatoes, turmeric, ginger, sugar, nutmeg, and stock in a large pot. Bring to a boil. Simmer for 10 minutes. Puree the mixture with a blender, food processor, or immersion blender. Season with salt and pepper. Stir in the yogurt. Taste and adjust seasonings as you wish. Garnish as desired.

​Note- heavy whipping cream can be used in place of yogurt.