PUMPKIN AND RICE SOUP
Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions; fluff and set aside.
- Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water 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 paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
- Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SIMPLE CURRY PUMPKIN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
- Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
- Serve the soup in bowls and garnish with the herby pumpkin seed topping.
PUMPKIN SOUP WITH WILD RICE AND APPLES
'Small Sugar Pie' pumpkins are ideal for holding hearty servings of pumpkin soup, garnished with cooked wild rice, toasted almonds, and apples-though it's just as delicious served in a regular soup bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes. Transfer to a board and chop; set aside.
- Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring, until the vegetables are well mixed and coated with butter.
- Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
- Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
- Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway -- hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
- Heat remaining tablespoon butter in a saute pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt, and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
- Ladle soup into pumpkin bowls, and garnish with wild-rice mixture. Serve.
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.
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- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
- Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
- Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
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