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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
900 g pumpkin, seeded, chopped |
1 medium onion, chopped |
1/2 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. Add to the soup with the remaining yogurt. Bring to the simmering point but do not boil.
6. Serve garnished with parsley and a swirl of yogurt.
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