Curry Pumpkin and Walnut Soup
This creamy soup is perfect for a crisp fall night or as a hearty starter at your next gathering.
1 tablespoon canola 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
- 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.
- Stir in broth and bring to boil over medium high heat. Add pumpkin and simmer until pumpkin is very tender, about 20 minutes.
- 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.
- 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.
Makes 4 servings.
- 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.