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Categories:Viewed: 56 - Published at: 4 years ago
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)
Method
- 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.
