Roasted Pumpkin And Walnut Soup

Main Ingredients	Red Pumpkin, Walnut Kernels
Cuisine	American
Course	Soups
Prep Time	31-40 minutes
Cook time	11-15 minutes
Serve
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Roasted Pumpkin And Walnut Soup

• 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
• to taste Salt
• 1/4 teaspoon White pepper powder
• 1 tablespoon Lemon juice
• 2 tablespoons Parsley chopped

Method

1. Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at Let the pumpkin remain in one large cut piece (if whole cut into two). Remove seeds, clean and wash it. Apply oil all over it and roast in a preheated oven at 200°C for half an hour.
2. Alternatively peel and cut the pumpkin into small pieces and sauté along with onion as described below. Heat butter in a pan and add the onion and sauté till translucent.
3. Remove the roasted pumpkin from the oven and allow it to cool. Peel and cut into cubes. Add this and walnuts to onions and add half of the stock, cook for five minutes.
4. Take off the heat, cool and puree it. 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. Season with salt, pepper powder and lemon juice.
5. Serve garnished with parsley.

Nutrition Info

Calories	898
Carbohydrates	51.2
Protein	14.6
Fat	70.4