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Pumpkin Soup
INGREDIENTS:Pumpkin - 900 g (2 lb) seeded and chopped, Onion - 1 medium chopped, Turmeric - * tsp, Tomatoes - 100 g (3* oz) canned, Sugar - 1 tsp, Nutmeg - pinch freshly grated, Milk - 600 ml (1 pint), Cornflour - 2 tsp, Natural yogurt - 300 g (11 oz), plus extra to garnish, Parsley - chopped, to garnish.
COOKING: 1. Place the pumpkin, onion, turmeric, tomatoes, sugar, nutmeg and milk in a large saucepan. Bring to a boil, cover and simmer for 15-20 minutes. Cool and purée in a processor or blender. Return to the rinsed saucepan.
2. 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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