ingredients
serves 4
900 g (2 lb) pumpkin, peeled, seeded and chopped
1 onion, chopped
1/2 teaspoon turmeric
100 g (4 oz) canned chopped tomatoes
1 teaspoon sugar pinch grated nutmeg
568 ml (1 pint) fresh milk
275 g (10 oz) natural yogurt
2 teaspoons cornflour
chopped parsley and natural yogurt to garnish
method
1. Place pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a saucepan. Bring to the boil, cover and simmer for 15 - 20 minutes.
2. Liquidise until smooth and return to the pan. Blend together the yogurt and cornflour and stir into the soup. Heat gently, do not boil.
3. Serve with a sprinkling of chopped parsley and a swirl of yogurt.
