|Unsalted butter/Margarine||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Sliced leeks||1⁄2 Cup (8 tbs), washed (with tops)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger||1 Tablespoon|
|Chicken stock/Low sodium chicken broth||4 Cup (64 tbs)|
|Peeled pumpkin chunks/2 cups plain pureed canned pumpkin||3 Cup (48 tbs)|
|Light brown sugar||2 Teaspoon|
|Freshly grated nutmeg||1⁄8 Teaspoon, or ground|
|Plain low fat yogurt/Reduced fat sour cream||6 Tablespoon (for garnish)|
1. ln a large heavy saucepan, heat the butter and oil over moderately high heat. Add the onion, celery, leeks, garlic, and ginger and saute for 5 minutes or until tender.
2. Add the stock, pumpkin, and salt and bring to a boil. Lower the heat, cover, and simmer for 20 minutes or until the soup has thickened and the flavors are blended.
3. In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the saucepan and stir in the sugar and nutmeg. Reheat over moderately high heat, stirring occasionally, for 5 minutes or until heated through. Ladle into soup bowls and garnish each serving with a tablespoon of yogurt.