Curry Pumpkin Walnut Soup

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Diamond Nuts


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1 tablespoons canola oil

1 cup chopped onion

½ teaspoon each salt and pepper 1

tablespoon mild curry paste

4 cups chicken or vegetable broth 2

8 oz. can of pure pumpkin puree

1 cup finely chopped, toasted California Walnuts

2 cups low fat milk

4 tablespoons plain yogurt, for garnish

4 tablespoons toasted California Walnuts, for garnish

4 sprigs fresh herbs (sage, parsley, thyme), for garnish

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