PUMPKIN WILD RICE SOUP RECIPES

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PUMPKIN WILD RICE SOUP RECIPE - FOOD.COM



Pumpkin Wild Rice Soup Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 cup chopped onion
2 tablespoons butter
4 cups chicken broth
1 (16 ounce) can pumpkin or 2 cups of cooked butternut squash, can be substituted
1 1/3 cups cooked wild rice
1/8 teaspoon white pepper
1 cup heavy cream or 1 cup whipping cream
snipped fresh chives or parsley

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.

Nutrition Facts : Calories 354.3, FatContent 19.9, SaturatedFatContent 11.9, CholesterolContent 64.5, SodiumContent 555.2, CarbohydrateContent 36, FiberContent 3, SugarContent 3.6, ProteinContent 10.3

PUMPKIN WILD RICE SOUP - JAMIE GELLER



Pumpkin Wild Rice Soup - Jamie Geller image

Fall isn't the only time for a great pumpkin soup. Wild rice adds a filling touch to this dish.

Provided by Jamie Geller Test Kitchens

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6 - 8

Number Of Ingredients 8

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

Steps:

  • 1. Cook the wild rice according to package directions, drain. 2. Melt the butter or margarine in large saucepan and add the onion and cook until light brown. 3. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally. 4. Add the wild rice and pepper and bring to a boil. 5. 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.

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