Curry Pumpkin and Walnut Soup
- Yield 4 servings
- Prep 15 mins
- Cook 30 mins
This creamy soup is perfect for a crisp fall night or as a hearty starter at your next gathering.
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.
- 1 tablespoon canola oil
- 1 cup chopped onion
- 1/2 teaspoon each salt and pepper
- 1 tablespoon mild curry paste
- 4 cups chicken or vegetable broth
- 4 cups cubed pumpkin (or one 28-ounce can of pure pumpkin puree)
- 1 cup chopped, toasted California Walnuts
- 2 cups milk
- -- Plain yogurt, coriander sprigs, chopped, toasted California Walnuts for garnish
- 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.
- 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.
- 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.
- Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of coriander and toasted walnut pieces.