Rustic Creamy Pumpkin and Walnut Soup

The Best 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.

Photo Credit: Shutterstock

Servings

4servings

Servings

4servings

• Course Dinner, Lunch
• Cuisine Side Dishes, Soup, Vegetarian

Ingredients

• 1 tbsp canola oil
• 1 cup chopped onions
• 1/2 tbsp Salt and pepper
• 1 tbsp mild curry paste
• 4 cups vegetable stock (or chicken broth)
• 4 cups cubed pure pumpkin
• 1 cup chopped, toasted walnuts
• 2 cups milk

Servings: servings

Units:MetricUS Imperial

Ingredients 1 tbsp canola oil 1 cup chopped onions 1/2 tbsp Salt and pepper 1 tbsp mild curry paste 4 cups vegetable stock (or chicken broth) 4 cups cubed pure pumpkin 1 cup chopped, toasted walnuts 2 cups milk Servings: servings Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Side Dishes, Soup, Vegetarian

Instructions

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.

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