Curry Pumpkin and Walnut Soup

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 30 mins

If using canned pumpkin, be sure to use pure pumpkin and not pumpkin pie filling. For an alternate recipe, you can also replace the pumpkin with butternut squash.


1tablespoon canola oil
1cup chopped onion
1/2teaspoon each salt and pepper
1tablespoon mild curry paste
4cups chicken or vegetable broth
4cups cubed pumpkin (or one 28-ounce can of pure pumpkin puree)
1cup chopped, toasted California Walnuts
2cups milk
-- Plain yogurt, coriander sprigs, chopped, toasted California Walnuts for garnish


  1. In large pot, heat oil over medium heat. Add onion, salt and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook one minute more. 
  2. Stir in broth and bring to boil over medium high heat. Add pumpkin and simmer, over medium heat until pumpkin is very tender, about 20 minutes. Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth. The mixture will remain quite thick.
  3. Return pumpkin walnut purée to pot and slowly whisk in milk. Heat soup over low heat just until heated through. Do not bring back to boil or soup will separate.
  4. Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of coriander and toasted walnut pieces. 

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 27g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 9g
  • Cholesterol 10mg
  • Sodium 1980mg
  • Potassium 1220mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 10g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 170%
  • Vitamin C 25%
  • Calcium 20%
  • Iron 15%