This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
| 2 | lb | pumpkin (seeded and chopped) |
| 1 | medium onion (chopped) | |
| 1⁄2 | tsp | turmeric |
| 1 | tsp | sugar |
| 1 | pinch | nutmeg (freshly grated) |
| 2 | c | Stonyfield Organic Whole Milk |
| 2 | tsp | flour |
| 1 1⁄2 | c | Stonyfield Organic Low Fat 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.