optional garnish: more yogurtfried sage leaves, pumpkin seeds
Instructions
In a large stock pot or dutch oven, melt the butter or coconut oil over medium heat. Add the chopped onion and cook until it starts to soften.
Add the spices and cook until fragrant.
Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
Stir the flour into the yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.
Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.