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
Chopped, toasted walnuts
In large pan, 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 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 be quite thick.
Return pumpkin walnut pure 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.
Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of cilantro and toasted walnut pieces.
YIELD: Makes 4 servings.