Yields 12 Servings (8 oz. per serving)
2 tablespoons canola oil
1 large sweet onion, sliced
2 teaspoons ground cumin
3 sweet potatoes, peeled and cubed
1½ quarts chicken broth
1¾ cups plain non-fat yogurt
2 tablespoons chopped parsley or cilantro
¼ cup toasted pumpkin seeds
1. In a soup pot heat oil. Add onions and cumin and sauté 3-4
minutes. Add potatoes and chicken broth and bring to a boil. Reduce
heat and simmer soup 20-25 minutes.
2. Puree soup with 1½ cups yogurt and parsley or cilantro. Serve
each portion of soup with a dollop of remaining yogurt and a
sprinkle of pumpkin seeds.