INGREDIENTS:
1 tablespoon canola oil
1 cup onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon mild Thai curry paste (or hot curry paste, if desired)
4 cups vegetable or chicken broth
4 cups pumpkin, cubed
1 cup walnuts, toasted and chopped
2 cups light coconut milk or regular milk
Garnish:
Plain yogurt
Cilantro sprigs
Chopped, toasted walnuts
METHOD:
In a large saucepan, heat oil over medium heat. Add onions, salt, and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook for one minute more.
Stir in broth and bring to a 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 be quite thick.
Return pumpkin walnut puree to the pot and slowly whisk in milk. Heat soup over low heat just until heated through. Do not bring it back to boil or the soup will separate.
Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of cilantro, and toasted walnut pieces.
YIELD: Makes 4 servings.
