A cozy autumn soup featuring pumpkin puree, chicken broth, and instant mashed potatoes, seasoned with parsley, dill, and pepper, then topped with plain low-fat yogurt.
Sauté 1 cup of chopped onion in 3 tablespoons of butter until tender. Add 1 can of pumpkin puree (ensure it's not pumpkin pie filling), 8 cups of chicken broth, 1 teaspoon dry parsley, 1/2 teaspoon dry dill, 1/4 teaspoon pepper, and salt to taste. Bring the mixture to a boil. Add in 1/2 cup of instant mashed potatoes and stir frequently until all ingredients are well combined and the soup has thickened. Serve hot and top with plain low-fat yogurt.
