Thai Pumpkin Soup

1 Onion (5-6 oz); finely chopped
1/4 c Diced red bell pepper
2 tb Curry powder
1 ts Minced garlic
1 cn (1-lb) pumpkin
2 Chicken bouillon cubes
1 ts Sugar
2 c Unflavored nonfat yogurt
1 tb All-purpose flour
1/4 c Chopped fresh cilantro

Place onion, bell pepper, and 1/2 cup water in a 3- to 4-quart pan over high heat. Stir often until pan is dry and onion browns lightly, 10 to 12 minutes.

Add curry powder and garlic; stir 1 minute. Add 2 cups water, stirring well to free browned bits in pan, then add pumpkin, bouillon cubes, and sugar. Cover and simmer gently to blend flavors, 25 to 30 minutes.

Meanwhile, mix a little of the yogurt with the flour until smooth, then combine with remaining yogurt. When the soup has simmered, with a whisk, stir yogurt-flour mixture into it. Turn heat to high and stir until boiling, then simmer and stir about 2 minutes. Ladle into bowls or mugs, and top with chopped cilantro.

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