Curry pumpkin and walnut soup
 Makes 6 servings
Ingredients
- 1 tsp (5mL) canola oil
- 1 cup (250 mL) chopped onion
- 1/2 tsp (2 mL) pepper
- 1 tbsp (15 mL) curry paste
- 2 cups (1 L) reduced sodium chicken stock
- 4 cups (1 L) cubed pumpkin (or use 28 oz (796 mL) can pure pumpkin, not pie filling)
- 1/2 cup (125 mL) walnuts, chopped, toasted
- 2 cups (500 mL) skim milk
- 1 tsp (5 mL) cornstarch
- 4 tsp (20 mL) plain 2% yogurt
- 4 sprigs coriander
Directions
- In large pot, heat oil over medium heat. Add onion 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.
- Combine milk and cornstarch.
- Return pumpkin walnut purée to pot and slowly whisk in milk mixture. 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 teaspoon of plain yogurt, a sprig of coriander.
Nutritional information per serving
- Calories: 190
- Protein: 10 g
- Fat: 8 g
- Saturates: 1 g
- Dietary Cholesterol: 1.7 mg
- Carbohydrate: 23 g
- Sodium: 315 mg
- Potassium: 695 mg
Recipe provided by the California Walnut Commission.
Posted March 2007.
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