Ingredients:
1 Tbsp. olive oil1 small onion, chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) low sodium chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 cup plain greek yogurt
Heat oil in a large saucepan on medium heat. Add onion; cooked and stir 3 min. or until crisp-tender. Stir in remaining ingredients except plain yogurt until well blended. Bring to boil. Reduce heat to medium-low. Add plain yogurt; cook until yogurt is completely melted and mixture is well blended, beating constantly with a wire whisk.
