Heat the oil in large saucepan over medium heat. Add the onions; sauté until the onion is golden. Add the yams, and broth. Decrease heat and simmer, covered, until the vegetables are tender, about 25 mines. Let the mixture cool. In increments, place the vegetable mixture and yogurt in a blender or food processor. Whirl until pureed. Return the mixture to the saucepan. Add the pumpkin seeds. Stir in the milk to the desired consistency. Season with salt and white pepper. Cook over low heat until heated through, about 5 minutes. Transfer the soup to warmed bowls. Top each serving with a dollop of sour cream and a sprinkle of almonds and nutmeg. ~~~ Serves 4 ~~~
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