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.