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Recipes

   Pumpkin Soup

recipe image
Although pumpkins are not native to Britain they have become popular over recent years, replacing the use of turnips for jack-o-lanterns at Halloween. This soup is a good way of using the flesh from spare pumpkins bought for Halloween.
Ingredients
Serves: 4

900 Gram Pumpkin, seeded and chopped (2 lb)
1 Medium Onion, chopped
1/2 Teaspoon Turmeric
100 Gram Tomatoes, canned (3 1/2 oz)
1 Teaspoon Sugar
Pinch Nutmeg, freshly grated
600 ml Milk (1 pint)
2 Teaspoon Cornflour
300 Gram Natural yogurt, plus extra to garnish (11 oz)
Chopped parsley, to garnish
Method
Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan.

Bring to the boil, cover and simmer for 15-20 minutes. Cool and puree in a processor or blender. Return to the rinsed saucepan.

Blend the cornflour with a little yogurt.

Add to the soup with the remaining yogurt. Bring to the simmering point but do not boil.

Serve garnished with parsley and a swirl of yogurt.



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