Pumpkin Soup

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This soup is a "moovelous" way of using spare pumpkins bought for Halloween.

160
Calories
2.5g
Fat
9g
Protein
6
Servings

Ingredients

2 lb pumpkin (seeded and chopped)
1 medium onion (chopped)
1/2 t turmeric
1 t sugar
1 pn nutmeg (freshly grated)
2 c Stonyfield Organic Whole Milk
2 t flour
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (plus extra for garnish)
toasted pumpkin seeds for garnish
Nutrition Information: 
Calories: 
160
Calories from Fat: 
20
Total Fat: 
2.5g
Cholesterol: 
10mg
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Protein: 
9g

Preparation:

Step 1

Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan.

Step 2

Bring to a boil, cover and simmer for 15-20 minutes.

Step 3

Blend the flour with a little yogurt.

Step 4

Add to the soup with the remaining yogurt.

Step 5

Bring to a simmer, although do not boil.

Step 6

To serve, garnish with toasted pumpkin seeds and a swirl of yogurt.

Ingredients

2 lb pumpkin (seeded and chopped)
1 medium onion (chopped)
1/2 t turmeric
1 t sugar
1 pn nutmeg (freshly grated)
2 c Stonyfield Organic Whole Milk
2 t flour
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (plus extra for garnish)
toasted pumpkin seeds for garnish
Nutrition Information: 
Calories: 
160
Calories from Fat: 
20
Total Fat: 
2.5g
Cholesterol: 
10mg
Total Carbohydrate: 
27g
Dietary Fiber: 
3g
Protein: 
9g

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