Pumpkin Soup II Recipe

Name: Pumpkin Soup II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g pumpkin, seeded, chopped; 1 medium onion, chopped; ½ 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)

Servings: persons

900 g pumpkin, seeded, chopped
1 medium onion, chopped
½ 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.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 900 g pumpkin, seeded, chopped, 1 medium onion, chopped, ½ teaspoon turmeric, 100 g tomatoes, canned, and more.

Yes, Pumpkin Soup II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup II

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