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Pumpkin Soup #2

Source of Recipe

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List of Ingredients

2 lbs. pumpkin, seeded and chopped
1 medium onion, chopped
1/2-teaspoon turmeric
1-teaspoon sugar
1 pinch nutmeg, freshly grated
1-pint milk
2 teaspoons cornstarch
1 1/2 cups plain yogurt, plus extra to garnish
Toasted pumpkin seeds, to garnish


Recipe

Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan. Bring to a boil, cover and simmer for 15-20 minutes. Blend the cornstarch with a little yogurt. Add to the soup with the remaining yogurt. Bring to a simmer, although do not boil. To serve, garnish with roasted pumpkin seeds and a swirl of yogurt. Yields: 6
Servings.

Nutrition Facts Per Serving: Calories 160; Calories from Fat 20; Total Fat 2.5g; Cholesterol 10mg; Total carbohydrates 27g; Protein 9g, Fiber 3g