Heat oil in a large saucepan over a medium heat.
Add onion and garlic and cook until softened.
Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin.
Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
* top with low fat plain yogurt to add creaminess