PUMPKIN WILD RICE SOUP
Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it.
Provided by Hey Jude
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
- Stir in the wild rice and pepper; continue to heat for another 10 minutes.
- Stir in the cream and heat through; do not boil.
- Garnish with chives or parsley and serve.
FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP
There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings (1 1/4 cups each)
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
- Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
- Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
- Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
PUMPKIN WILD RICE SOUP
A nice autumn soup. Serve with crusty bread and a salad.
Provided by Mikekey *
Categories Cream Soups
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Cook wild rice according to package directions, drain.
- 2. Melt butter in large saucepan, add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
- 3. Add cooked wild rice and pepper and bring to a boil. Add cream and bring back to just a boil, then reduce to a simmer.
- 4. Ladle into bowls and garnish with fresh chives, parsley or roasted pumpkin seeds.
TURKEY WILD RICE PUMPKIN SOUP
I found this recipe in The Favorite Brand Names Cookbook and posted it before trying it. After I made it, I am glad that I posted. I have the ingredient listing below as the book called for, but I wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and I thought it rounded it out nicely. I also followed the advice of another reviewer and used Pumpkin Pie Filling instead of solid pack pumpkin and then skipped the cinnamon and I thought it was great. I hope you enjoy it! (PS - I freezes and thaws pretty good. I had it frozen for 5 months and it held up well when I reheated it)
Provided by PSU Lioness
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
- Add broth and pumpkin.
- Bring to a boil; reduce heat and simmer 5 minutes.
- Stir in turkey, rice, half and half, salt and cinnamon.
- Heat to serving temperature. DO NOT BOIL.
PUMPKIN WILD RICE SOUP #2
This is a variation of my https://www.justapinch.com/recipes/soup/creamy-soup/pumpkin-wild-rice-soup.html?r=3. Garnish with snipped chives, roasted pumpkin seeds, or cook extra bacon to crumble, if desired.
Provided by Mikekey *
Categories Vegetable Soup
Time 1h
Number Of Ingredients 12
Steps:
- 1. Cook wild rice according to package instructions; drain.
- 2. In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
- 3. Saute the diced onion in the bacon fat until light brown. (if more fat is needed, add butter). Stir in broth, pumpkin, tomato paste, pepper, curry powder and salt and simmer 15 minutes, stirring occasionally.
- 4. Crumble cooked and cooled bacon.
- 5. Add cooked wild rice and bacon and bring to a boil. Add cream and bring back to just a boil; reduce to a simmer and cook until heated through.
- 6. Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).
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