Instructions: Notes: If making soup ahead, cool, cover, and chill up to 2 days, then reheat before serving.

1. 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.

2. 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.

3. 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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