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.
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|Serving Size: 1 Serving (900g)|
|Recipe Makes: 8|
|Calories from Fat: 321 (59%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||48 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 8g|
|Cholesterol 69.2mg||21 %|
|Sodium 1043.4mg||36 %|
|Potassium 1209.1mg||32 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 34.6g|
|Protein 20.5g||29 %|
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Calories per serving: 541
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