| Curry Pumpkin Walnut Soup |
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This creamy soup is perfect for a crisp fall night or as a hearty starter at your next gathering. If using canned pumpkin, be sure to use pure pumpkin and not pumpkin pie filling. For an alternate recipe, you can also replace the pumpkin with butternut squash.
1 tbsp canola oil 15 mL 1 cup chopped onion 250 mL 1/2 tsp each salt and pepper 2 mL 1 tbsp mild curry paste 15 mL 4 cups vegetable or chicken broth 1 L 4 cups cubed pure pumpkin 1 L 1 cup chopped, toasted California Walnuts 250 mL 2 cups milk 500 mL Garnish: plain yogurt, coriander sprigs, chopped, toasted California Walnuts In large pot, heat oil over medium heat. Add onion, salt and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook one minute more. Stir in broth and bring to boil over medium high heat. Add pumpkin and simmer, over medium heat until pumpkin is very tender, about 20 minutes. Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth. The mixture will remain quite thick. Return pumpkin walnut puree to pot and slowly whisk in milk. Heat soup over low heat just until heated through. Do not bring back to boil or soup will separate. Serve in warmed bowls, garnished with a dollop of plain yogurt, a sprig of coriander and toasted walnut pieces. Makes 4 servings. Source: The California Walnut Commission www.walnutinfo.com |
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(NC)—For the 3 million Canadians who have diabetes, it can be a challenge to eat right and control blood glucose levels. Those who have recently been diagnosed with the disease must also learn new dietary habits and pay much closer attention to factors like alcohol intake, vegetarianism and the food they eat when they are away from home. Here are a few recommendations that may help you in this regard.