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.
serving amount
serves 4
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