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LOCATION: Recipes >> Soups >> Cream Pumpkin

Print this Recipe    Cream Pumpkin

Cream of Pumpkin Soup
Yield: 8 servings

2 Tbsp unsalted butter
1 med onion; roughly diced
4 cup pureed pumpkin (canned or fresh)
3 qt chicken stock or low-sodium chicken broth
1 tsp salt
1 tsp ground coriander
1/2 tsp curry powder
1/2 tsp white pepper
3 cup milk and/or whipping cream
1/3 cup walnut oil

Melt butter 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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