Roasted Pumpkin And Walnut Soup

Ingredients

• 700 grams red pumpkin
• 8 walnut kernels, broken
• 1 tablespoon oil
• 2 tablespoons butter
• 1 large onion chopped
• 4 cups vegetable stock or water
• 1 teaspoon curry powder
• 1/2 cup fresh cream
• Salt to taste
• 1/4 teaspoon white pepper powder
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped

Method

1. Let pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it.  Break the walnut kernels roughly.
2. Peel, wash and finely chop the onion. Wash and finely chop parsley.
3. Apply oil on the pumpkin and roast in the preheated oven at 200°C for half an hour.  Alternatively sauté after peeling and cutting into small pieces along with onion as described below.
4. Heat butter in a pan and add the chopped onion and sauté till translucent.
5. Remove the roasted pumpkin from the oven and allow it to cool. Peel and cut into cubes.
6. Add this and walnuts to onions and add half of the stock, cook for five minutes.  Take off the heat, cool and puree it.
7. Add to it the remaining stock. Put it back on heat, add curry powder and bring to a boil. Reduce heat, add cream and simmer briefly.
8. Season with salt, pepper powder and lemon juice. Serve garnished with chopped parsley.

Nutrition Info