Recipe courtesy of Stonyfield Farm
This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
makes: 6 Servings
2 lbs. pumpkin, seeded and chopped
1 medium onion, chopped
1/2 teaspoon turmeric
1 teaspoon sugar
1 pinch nutmeg, freshly grated
2 cups Stonyfield milk
2 teaspoons flour
1 1/2 cups Stonyfield lowfat plain yogurt, plus extra for garnish
Toasted pumpkin seeds for garnish
Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan. Bring to a boil, cover and simmer for 15-20 minutes. Blend the flour with a little yogurt. Add to the soup with the remaining yogurt. Bring to a simmer, although do not boil. To serve, garnish with toasted pumpkin seeds and a swirl of yogurt.