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Pumpkin Soup

This soup is a "moovelous" way of using spare pumpkins bought for Halloween.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings

    Ingredients


  • 2 lb pumpkin (seeded and chopped)

  • 1 medium onion (chopped)

  • 1/2 t turmeric

  • 1 t sugar

  • 1 pinch nutmeg (freshly grated)

  • 2 c Stonyfield Organic Whole Milk

  • 2 t flour

  • 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (plus extra for garnish)

  • toasted pumpkin seeds for garnish
Nutrition

Calories: 160, Calories from Fat: 20, Total Fat: 2.5g, Cholesterol: 10mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Protein: 9g

Preparation

Step 1

Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan.

Step 2

Bring to a boil, cover and simmer for 15-20 minutes.

Step 3

Blend the flour with a little yogurt.

Step 4

Add to the soup with the remaining yogurt.

Step 5

Bring to a simmer, although do not boil.

Step 6

To serve, garnish with toasted pumpkin seeds and a swirl of yogurt.