---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 8 servings
       2 tb Unsalted butter
       1 md Onion; roughly diced
       4 c  Pureed pumpkin
            - (canned or fresh)
       3 qt Chicken stock
            -or low-sodium chicken broth
       1 ts Salt
       1 ts Ground coriander
     1/2 ts Curry powder
     1/2 ts White pepper
       3 c  Milk and/or whipping cream
     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.