Pumpkin And Walnut Soup

Ingredients 

• 700 gms red pumpkin, sliced
• 8 walnuts kernels, broken      
• 1 large onion                                                              
• 2 tbsps butter                                                             
• 1 tbsp olive oil                                                           
• Salt to taste                                                               
• ¼ tsp white pepper powder                                       
• 1 tsp curry powder                                                     
• 4 cups vegetable stock                                   
• ½ cup milk (optional)                                                 
• 1 tbsp fresh cream
• A sprig of fresh parsley

Method

1. Roughly slice onion. Heat butter and olive oil in a deep non stick pan. When the butter melts fully and browns slightly, add onion and pumpkin and cook on high heat. Add salt but do not mix. Cook till lightly burnt. You can also roast this in an oven till lightly burnt. Add white pepper powder and curry powder and mix.
2. Lightly roast walnuts and crush coarsely. Transfer into a serving bowl. Add vegetable stock to the pan, cover and cook till the pumpkin gets completely cooked and almost mashed. Set aside to cool. Transfer the pumpkin pieces into a mixer jar and let the stock remain in the pan. Add stock to the pumpkin and grind to a smooth puree. Pour the mixture back into the pan and stir well.
3. You can add milk if you wish. Pour the soup into a serving bowl. Garnish with a swirl of cream and a sprig of parsley. Serve hot.

Nutrition Info