Pumpkin Curry Soup

1 small onion, minced

1 tablespoon olive oil

1 clove garlic, finely minced

1 teaspoon curry powder

1/2 teaspoon coriander

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon cumin

1 large can (28 ounces) pumpkin puree

4 cups low sodium chicken broth or vegetable broth

1 14 ounce can coconut milk

1 cup apple cider

cilantro

1. In a large stockpot set over medium heat, saute onions in oil until tender, about 10-15 minutes. Stir in garlic and spices and cook for a minute more.

2. Stir in remaining ingredients, bring to a boil, reduce heat to low and simmer for 20 minutes. Serve with cilantro and a dollop of plain yogurt.