Pumpkin Soup II

• 900 g pumpkin, seeded, chopped
• 1 medium onion, chopped
• 12 teaspoon turmeric
• 100 g tomatoes, canned
• 1 teaspoon sugar
• 1 pinch nutmeg, freshly grated
• 600 ml milk
• 2 teaspoons cornflour
• 300 g natural yoghurt
• to taste natural yoghurt (to garnish)
• to taste parsley, chopped (to garnish)

1. Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan.
2. Bring to the boil, cover and simmer for 15-20 minutes.
3. Cool and puree in a processor or blender.
4. Return to the rinsed saucepan.
5. Blend the cornflour with a little yogurt.
6. Add to the soup with the remaining yogurt.
7. Bring to the simmering point but do not boil.
8. Serve garnished with parsley and a swirl of yogurt.

onion, turmeric, tomatoes, sugar, nutmeg, milk, cornflour, natural yoghurt, natural yoghurt, parsley

Taken from www.food.com/recipe/pumpkin-soup-ii-2531 (may not work)