Curried Pumpkin Walnut Soup Recipe
This gorgeous orange pumpkin and fresh walnut soup is perfect for autumn. The lightly roasted and curried flavor of pumpkin along with the nuttiness of walnut makes this a soul comforting soup.
Ingredients
| Red pumpkin - 700 grams | ||
| Walnut kernels – 1/4 cup (about 8 whole) | ||
| Onion | 1 Large | |
| Garlic | 2 Clove (5gm) | |
| Oil | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Vegetable stock | 4 Cup (16 tbs) | |
| Thick tomato paste – 1/2 tablespoon | ||
| Cream fresh | 1/4 Cup (16 tbs) (Curry powder - 1 teaspoon, heaped) | |
| Salt | 1 To taste (Curry powder - 1 teaspoon, heaped) | |
| Ground white pepper | 1/4 Teaspoon (Curry powder - 1 teaspoon, heaped) | |
| Lemon juice | 1 Tablespoon (Curry powder - 1 teaspoon, heaped) | |
| Fresh parsley - 2 sprigs, for garnish OR | ||
| Walnut kernels – 4, chopped for garnish. | ||
Directions
GETTING READY
1. Cut pumpkin into two large pieces. Scoop out the seeds, clean and wash it.
2. Roughly chop the walnuts.
3. Peel, wash and finely chop onion.
4. Mince the garlic. You can use a garlic press to do this quickly.
5. Pre-heat oven to 200 degree C (400 degree F)
MAKING
6. Coat the pumpkin pieces with oil and roast in the pre-heated oven 30 minutes. Alternatively, you can peel and cut the pumpkin into dices and sauté it with the onion as described in point 7.
7. Heat butter in a pan and add the chopped onion and garlic. Sauté till limp and transparent.
8. Let the roasted pumpkin cool slightly then peel and chop the flesh.
9. Add pumpkin and walnuts to the onion along half of the stock. Cook for five minutes. Remove from heat, cool and
10. Turn the mixture into a food blender or liquidizer jar and puree until smooth.
11. Return the mixture to the saucepan and stir in the remaining stock.
12. Place pan on a medium low heat, stir in curry powder and tomato paste. Bring to a boil.
13. Reduce heat to low and blend in the cream. Let the gorgeous orange-red soup simmer briefly.
14. Season the soup with salt, pepper and lemon juice as per your liking.
SERVING
15. Ladle the soup into warm soup bowls and serve garnished with chopped parsley.
16. Accompany the soup with crusty brown bread, nutty lentil pasties, or turnovers.
TIPS
The soup can be made a day ahead and kept covered in the refrigerator. Do not had the cream to the soup if making it in advance.
Reheat the soup and blend in the cream and seasonings before serving
1. Cut pumpkin into two large pieces. Scoop out the seeds, clean and wash it.
2. Roughly chop the walnuts.
3. Peel, wash and finely chop onion.
4. Mince the garlic. You can use a garlic press to do this quickly.
5. Pre-heat oven to 200 degree C (400 degree F)
MAKING
6. Coat the pumpkin pieces with oil and roast in the pre-heated oven 30 minutes. Alternatively, you can peel and cut the pumpkin into dices and sauté it with the onion as described in point 7.
7. Heat butter in a pan and add the chopped onion and garlic. Sauté till limp and transparent.
8. Let the roasted pumpkin cool slightly then peel and chop the flesh.
9. Add pumpkin and walnuts to the onion along half of the stock. Cook for five minutes. Remove from heat, cool and
10. Turn the mixture into a food blender or liquidizer jar and puree until smooth.
11. Return the mixture to the saucepan and stir in the remaining stock.
12. Place pan on a medium low heat, stir in curry powder and tomato paste. Bring to a boil.
13. Reduce heat to low and blend in the cream. Let the gorgeous orange-red soup simmer briefly.
14. Season the soup with salt, pepper and lemon juice as per your liking.
SERVING
15. Ladle the soup into warm soup bowls and serve garnished with chopped parsley.
16. Accompany the soup with crusty brown bread, nutty lentil pasties, or turnovers.
TIPS
The soup can be made a day ahead and kept covered in the refrigerator. Do not had the cream to the soup if making it in advance.
Reheat the soup and blend in the cream and seasonings before serving
