Pumpkin Soup
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.
Find more recipes like this at the Great British Kitchen website
