** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
3. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.
4. Add the stock, salt, coriander, curry and pepper.
5. Cover, increase heat to high and bring to a boil.
6. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth.
7. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Butter, MSG, Poultry, Walnuts, Cilantro, Onion allergies.
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