1 cup Plain nonfat Yogurt
1 T. vegetable oil
1 cup chopped onion
4 cups chicken broth
1 cup peeled, diced potato
1 15 oz can pumpkin puree
1/4 cup dry Sherry
1/4 tsp. ground nutmeg
salt and ground black pepper to taste
toasted pumpkin seeds optional*

Directions
1. In a large saucepan heat oil; add onion and cook 3 minutes, stirring often. Add chicken broth and bring to a boil. Add potato and simmer until almost tender. Stir in pumpkin, sherry and nutmeg and bring to a boil. Remove from heat and cool slightly. Blend mixture in a blender or food processor until smooth. Return to pan and heat to a simmer. Remove 1/4 cup soup into a bowl and stir in DANNON Plain yogurt. Mix well. Add 3/4 cup more soup. Mix well. Return yogurt/soup mixture to warm soup and whisk until smooth. DO NOT BOIL. Serve warm or cold garnished with toasted pumpkin seeds.

Yield: 5 servings
Serving Size: 1 cup

Calories: 140
Fat: 4g
Dietary Fiber: 5g