Curried Pumpkin and Walnut Soup
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 alternative recipe, you can also replace the pumpkin with butternut squash.
1 tbsp (15 mL) canola oil
1 cup (250 mL) chopped onion
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) mild curry paste
4 cups (1 L) vegetable or chicken broth
4 cups (1 L) cubed pure pumpkin
1 cup (250 mL) chopped, toasted walnuts
2 cups (500 mL) milk
Chopped, toasted 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 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.
Makes 4 servings