Heat the oil in a dutch oven or large saucepan over medium high heat, and saute onion, apple, and ginger until slightly soft and they turn lightly golden.

Add the orange zest, salt, and Chinese 5 Spice powder. Stir for about 20 seconds until the spices are fragrant.

Add the pumpkin puree and chicken stock, and stir well to combine.

Cover the soup, reduce the heat to low, and let simmer for about 15 minutes until the onion and apples are very tender.

Remove the soup from the heat, and with an immersion blender, blend soup until it is completely smooth. You can also use a regular blender if preferred.

Let soup cool for 10-15 minutes.

When the soup has cooled down, place the yogurt in a measuring cup, and add a full ladle of soup. Stir well to warm (temper) the yogurt. Add the warmed yogurt to the soup and stir well.

Taste the soup and add more salt if necessary.