Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter 1 ts Salt
1 md Onion; roughly diced 1 ts Ground coriander
4 c Pureed pumpkin 1/2 ts Curry powder
- (canned or fresh) 1/2 ts White pepper
3 qt Chicken stock 3 c Milk and/or whipping cream
-or low-sodium chicken broth 1/3 c 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 walnut oil. Cover, bring to the boil and cook
2 minutes. Serve piping hot.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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