Recipe: Carrot-Pumpkin Soup

CARROT-PUMPKIN SOUP
Source: Vegetarian Journal; Sept-Oct 1994
Servings: 4

1 lb carrots, peeled and sliced
1 small red onion; chopped
1/2 tsp walnut oil
3 tbsp walnuts
3 cup vegetable broth
salt and pepper to taste
1 cup pumpkin puree

In large saucepan, combine carrots, onion, oil and walnuts. Saute about 2 minutes, or until walnuts are toasted.

Add broth. Heat to boiling over medium heat, then reduce heat to low and simmer about 20 minutes, or until carrots are very tender. Stir in pumpkin.

Transfer mixture to blender or food processor. Process until soup is smooth and thickened. Serve immediately.