Harvest Pumpkin Soup

I know I'm behind with posting (again)...I made this delicious soup for Thanksgiving this past year and my family loved it!  I adapted the recipe from Sweetpeaskitchen and cleaned up a little bit.

Ingredients:

• 2 tbsp. unsalted butter
• 1 medium onion, chopped
• 2 tsp. minced garlic (water packed, not oil)
• Spices to taste:  cumin, coriander, nutmeg, salt, and pepper
• 5 cups low-sodium chicken broth
• 1, 15-oz. can pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/2 cup nonfat, plain Greek yogurt
• Raw pumpkin seeds

Directions:

• Melt butter in a soup pot over medium heat.  Add the onion, and cook until softened (5-7 minutes)
• Stir in garlic and spices and cook about 2 more minutes
• Stir in broth, pumpkin and maple syrup and bring to a boil.  Reduce to a simmer and cook for 15 minutes
• Use an immersion blender (or work in batches with a food processor) to puree the soup
• Stir in the Greek yogurt
• When ready to serve, ladle into bowls and top with pumpkin seeds