Healthy Spicy Pumpkin Black Bean Soup Recipe

6 cloves		Garlic, smashed and minced
1		Sweet Onion, chopped
1 carton		Chicken Broth, low sodium
6		Tomatoes, diced
4		Carrots, grated
2		Celery Sticks
1/2 cup		Corn, frozen
		Firm Tofu, small package
540 ml		Black Beans
2 cups		Pumpkin Puree
1/3 cup		Milk
1/2 cup		Plain No Fat Yogurt, Balkan Style
1 Tbsp		Curry
1 tsp		Cumin
to taste		Sea Salt and Pepper
1 Tbsp		Olive Oil
few sprigs		Fresh Parsley, for garnish (optional)

Directions

In a large soup pot, heat oil over medium heat. Add the garlic and cook for 1 minute, stirring often. Add the onion and cook for 3 minutes.
Increase to high heat and add chicken broth, tomatoes, carrots, celery, corn, tofu, black beans and pumpkin.
Bring to a boil for 10 minutes.
Add milk, plain yogurt and spices. Reduce heat and cook for 10 more minutes.
Taste and add salt and pepper and adjust seasonings, if necessary.
Top with a sprig of parsley.