Pumpkin Soup
This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
Yields: 6 Servings
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Ingredients
| 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 |
Directions
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.
Nutrition Information
|
160
CALORIES
|
2.5g
TOTAL FAT
|
9g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
160
20
|
||
| % Daily Value* | ||
| Total Fat | 2.5g | |
| Cholesterol | 10mg | |
| Total Carbohydrate | 27g | |
| Dietary Fiber | 3g | |
| Protein | 9g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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