CREAM OF PUMPKIN SOUP

2 tbsp unsalted butter
1 medium onion, roughly diced
4 cups pureed pumpkin (canned or fresh)
3 quart chicken stock or low-sodium chicken broth
1 tsp salt
1 tsp ground coriander
1/2 tsp curry powder
1/2 tsp white pepper
3 cups milk and/or heavy cream)
1/3 cup walnut oil

Melt butter in a 2-quart pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.

Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.

Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes.

Remove from heat and place in a food processor or blender and puree until smooth.

Combine puree, milk and/or heavy cream and walnut oil. Cover, bring just to a boil and simmer 2 minutes. Serve piping hot.

Servings: 8
Adapted from source: Michael Roberts