Fall isn’t the only time for a great pumpkin soup. Wild rice adds a filling touch to this dish.
Pumpkin Wild Rice Soup
Servings
6 Servings
Ingredients
- 1/2 cup wild rice uncooked
- 2 tablespoons butter or margarine
- 1 cup onion chopped
- 4 cups chicken or vegetable broth
- 2 cups cooked fresh or one 16-ounce can pumpkin
- 1/8 teaspoon white pepper
- 1 cup cream or non dairy substitute
- Chives parsley or roasted pumpkin seeds for garnish
Instructions
- Cook the wild rice according to package directions, drain.
- Melt the butter or margarine in large saucepan and add the onion and cook until light brown.
- Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
- Add the wild rice and pepper and bring to a boil.
- Add the cream and bring the soup back to a boil, then reduce to a simmer.
Tips
- This recipe can be doubled or tripled.
- Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds.
The soup is really tasty. Couple of things: If using fresh pumpkin, it needs to be pureed a bit and requires a bit less liquid. I also, believe that the prep time is longer than 10 minutes.
This soup is delicious, easy to prepare and healthy. Sounds and tastes like a winner to me!
So good! Easy and filling. Made it vegetarian.
ive also done this soup with winter squash such as butternut or kabuchi, & it comes out yummy. i add into it garlic & in the end a dash of cinnamon & nutmeg