Recipe adapted from Oregon State University Extension's FoodHero.org.
Heat oil in large pot over medium-high heat.
Add onion and sauté for 3 minutes.
Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute.
Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. Reduce heat and simmer until the sweet potato is soft (15 to 20 minutes), stirring constantly.
Stir in the milk until heated through (don’t boil).
Ladle into bowls and top with 1/2 tablespoon low-fat sour cream.
Refrigerate leftovers within 2 hours.
The broth for this recipe can be canned or you can make it from bouillon. For each cup of broth use 1 cup of very hot water and 1 teaspoon or 1 cube of bouillon.