In a 3 qt soup pot heat oil. Add onions and sauté 4-5 minutes. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer soup 10-12 minutes. Season soup with salt and pepper.
Remove soup from heat (can be made in advance up to this point).
In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup.
Set 16X 3 oz shot glasses (or votive candle holders) on a clean work surface.
Divide soup among the glasses and top each with a tsp. of remaining yogurt.
Sprinkle with toasted seeds if desired and serve.
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