September 29, 2018
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, roughly diced
4 cups pureed pumpkin (canned or fresh)
3 quarts chicken stock or low-sodium chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
2 ounces (1/4 cup) of heavy or whipping cream
1/3 cup pumpkin seed oil or walnut oil
Optional: Top with roasted pumpkin seeds or a dash of smoked paprika
Melt butter and olive oil in a large soup 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. Puree soup with a hand-held blender directly in the pot or remove from heat and place in a food processor or blender and puree until smooth. Mix in whipping cream and pumpkin seed oil or walnut oil.