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Pumpkin Soup
Yield: 4 servings
900 g pumpkin, seeded and chopped
1 medium onion, chopped
1/2 teaspoon turmeric
100 g tomatoes
1 teaspoon sugar
pinch nutmeg, freshly grated
600 ml milk
2 teaspoons cornflour
300 g natural yogurt, plus extra to garnish
chopped parsley, to garnish
Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and
milk in a large saucepan. Bring to the boil, cover and simmer for
15-20 minutes. Cool and puree in a processor or blender. Return
to the rinsed saucepan. Blend the cornflour with a little yogurt.
Add to the soup with the remaining yogurt. Bring to the simmering
point but do not boil. Serve garnished with parsley and a swirl
of yogurt.
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Pumpkin 19