Curry Pumpkin and Walnut Soup

This creamy soup is perfect for a crisp fall night or as a hearty starter at your next gathering.

Recipe Ingredients:

1 tablespoon light olive oil
1 cup onion, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon curry paste
4 cups chicken broth, canned or vegetable broth, canned
4 cups pumpkin, cubed or 28 ounces canned pumpkin purée
1 cup toasted California walnuts, chopped
2 cups milk

Optional Garnishes: Plain yogurt, coriander sprigs, more toasted California walnuts

Cooking Directions:

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 1 minute more.
2. Stir in broth and bring to boil over medium high heat. Add pumpkin and simmer until pumpkin is very tender, about 20 minutes.
3. Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth (be careful; the liquid will be hot). The mixture will remain quite thick.
4. 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.
5. Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of coriander and toasted walnut pieces.

Makes 4 servings.

Notes:

• 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.

Recipe and photograph courtesy of Walnut Marketing Board.