Ingredients: 

2 lbs. pumpkin (or squash), peeled and 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)
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

Directions:

1. Remove seeds from pumpkin and save for toasting, if desired. (You know you want to.)

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

3. 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).

4. 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).

5. Heat in a medium saucepan, and stir in yogurt. Season to taste with sea salt and freshly ground black or multicolored peppercorns. Garnish top with fresh parsley. Croutons and/or a dash of cream are optional.

Serves 6.