Pumpkin Soup with Cranberry Compote and walnuts

For the Pumpkin Soup

  • 3 tablespoons olive oil
  • 1 butternut , cut in slices and seeded
  • Coarse salt and freshly ground pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon freshly grated nutmeg
  • 6 cups chicken stock
  • 1 cup natural yoghurt /or cream fresh

For the Cranberry Compote

  • 2 cups fresh cranberries /I cup dried cranberries
  • Zest of 1/2 lemon

For the Roasted Chestnuts

  • 10 fresh walnuts, chopped up.


    1. Prepare the Pumpkin Soup:
    2. Preheat oven to 180 C degrees. Line baking sheets with wax baking paper. Coat each butternut with a little olive oil , and sprinkle with 1 tablespoon water. Roast until tender, 30 to 45 minutes.
    3. Meanwhile, melt remaining olive oil over medium heat. Add onions; cook until translucent. Add garlic, curry, and nutmeg; cook, stirring frequently, for 2 minutes. Set aside
    4. When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin . Add to the onions and garlic mixture ,stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes.
    5. Prepare the Cranberry Compote: In a medium saucepan, combine 1 cup water, cranberries, zest; bring to a boil over medium heat. Reduce to a simmer, cooking until it reaches a jam-like consistency, about 20 minutes.
    6. Add the yoghurt (be careful it is not to hot the yohurt will coagulate )or cream fresh and season with salt and pepper.
    7. To serve, ladle soup into warmed bowls. Garnish with a dollop of cranberry compote and a sprinkling of walnuts ; serve immediately.

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