Name: Pistachio Pumpkin Soup
Ingredients: 4 cups low sodium vegetable stock; 2 Russet potatoes, peeled and cut into 2-inch cubes; 1 small yellow onion, diced; 3-4 cloves garlic, minced; 3 Tbsp. olive oil; ⅓ cup shelled pistachios; 1 (15 oz.) can pumpkin puree; 1 tsp. ground nutmeg; ½ tsp. ground cardamom; ½ tsp. turmeric; Pinch of paprika; ¼ cup plain Greek yogurt; Salt, to taste; Black pepper, to taste; Parsley, for garnish; Additional pistachios, for garnish