Pumpkin Soup II

Name: Pumpkin Soup II
Ingredients: 900 g pumpkin, seeded, chopped; 1 medium onion, chopped; 12 teaspoon turmeric; 100 g tomatoes, canned; 1 teaspoon sugar; 1 pinch nutmeg, freshly grated; 600 ml milk; 2 teaspoons cornflour; 300 g natural yoghurt; to taste natural yoghurt (to garnish); to taste parsley, chopped (to garnish)

11 ingredients

8 steps

Ingredients

900 g pumpkin, seeded, chopped
1 medium onion, chopped
12 teaspoon turmeric
100 g tomatoes, canned
1 teaspoon sugar
1 pinch nutmeg, freshly grated
600 ml milk
2 teaspoons cornflour
300 g natural yoghurt
to taste natural yoghurt (to garnish)
to taste parsley, chopped (to garnish)

Directions

1

Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan.
2

Bring to the boil, cover and simmer for 15-20 minutes.
3

Cool and puree in a processor or blender.
4

Return to the rinsed saucepan.
5

Blend the cornflour with a little yogurt.
6

Add to the soup with the remaining yogurt.
7

Bring to the simmering point but do not boil.
8

Serve garnished with parsley and a swirl of yogurt.