Heat the oil in a large pan and add the onion, garlic, spices and tomato. Saute for three to four minutes until the onion is soft.
Add the pumpkin, stock and herbs and bring to the boil.
Reduce the heat to simmer and cook for 25 minutes.
Transfer the soup to a blender and blend until smooth.
Serve with a garnish of chopped parsley and spoonful of low fat natural yoghurt.