1. In a large pot, heat oil over low for 30 seconds. Add onion and cook 3 minutes or until soft. Add garlic and cook 1 minute. Stir in spices, salt, and pepper. Cook 1 minute, stirring.
2. Whisk in broth and pumpkin. Bring just to a boil, reduce heat to low, and simmer for about 15 minutes, stirring occasionally. Add milk and simmer for 2 minutes.
3. Using an immersion blender, puree soup until smooth. Add a little more broth to thin, if desired. Ladle into bowls. Garnish with yogurt and parsley. Add pepper to taste.
Serves: 6. Per Serving: 110 calories, 15g carbs, 6g protein, 2.5g fat, 0mg cholesterol, 410mg sodium, 3g fiber