This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
|2||lb||pumpkin (seeded and chopped)|
|1||medium onion (chopped)|
|1||pinch||nutmeg (freshly grated)|
|2||c||Stonyfield Organic Whole Milk|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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