Pumpkin Soup

By Stonyfield

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

Ready In: 40 mins

Level: Easy

Prep: 10 mins

Cook: 30 mins

Yields: 6 Servings


  • 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
  • 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.

    make it with yogurt instead!