Cream of Pumpkin Soup
Serves 8
2 tablespoons unsalted butter
1 medium diced onion
4 cups canned pureed pumpkin
3 quarts chicken stock
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
1 1/2 cups milk
1 1/2 cups whipping cream
1/3 cup walnut oil
Melt butter in a 2 quart pot over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
pumpkin and salt and continue to cook, stirring, another 15 minutes for
fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry
and pepper. Cover, increase heat to high and bring to a boil. Reduce heat
to low and simmer 15 minutes. Remove from heat and place in a food
processor or blender and puree until smooth. Combine puree, milk and
walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping
hot.
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