This soup is a “moovelous” way of using spare pumpkins bought for Halloween.
Pumpkin Soup
By
Stonyfield
This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
Ready In: 40 minutes
Level: Easy
Prep: 10 minutes
Cook: 30 minutes
Yields: 6 Servings
- 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 Smooth & Creamy Plain(plus extra for garnish)
- toasted pumpkin seeds for garnish
Ingredients
directions
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.
