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 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.
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.
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).
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.
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.
HARVEST PUMPKIN SOUP
This crowd-friendly, autumnal soup is made with a whole host of root vegetables. One sugar pumpkin is halved and roasted until the flesh is soft, then puréed. It's then cooked with turnips, parsnips, potatoes, and shallots, flavored with fresh thyme leaves and brown sugar, and blended with chicken stock and heavy cream for a comforting meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
- Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
- Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
- Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
PUMPKIN AND RICE SOUP
Make and share this Pumpkin and Rice Soup recipe from Food.com.
Provided by Mercy
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
- Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
- Bring to a boil.
- Reduce heat, simmer uncovered 5 to 10 minutes.
- Top each serving with 1/2 cup rice.
Nutrition Facts : Calories 205.4, Fat 3.6, SaturatedFat 0.7, Sodium 510.7, Carbohydrate 36.7, Fiber 1.2, Sugar 2.8, Protein 6.8
More about "pumpkin soup with wild rice and apples recipes"
PUMPKIN AND APPLE SOUP RECIPE - EMILY FARRIS
From foodandwine.com
Cuisine AmericanCategory SoupAuthor Emily FarrisTotal Time 45 mins
- Preheat the oven to 400º. Oil the inside of the pumpkin and apple halves and season with salt. Place cut-side down on a baking sheet and bake in the oven for 30 minutes, or until the pumpkin meat is fork-tender. Remove from the oven. When it’s cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside.
- In a large pot, melt the butter over moderate heat.Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg and cayenne, and cook for 3 minutes. Add the roasted pumpkin, broth and cider, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersionblender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with freshly diced apple and candied walnuts.
WILD RICE SOUP RECIPE
From loveandlemons.com
TURKEY, WILD RICE AND PUMPKIN SOUP RECIPE
From cdkitchen.com
PUMPKIN SOUP WITH WILD RICE AND APPLES RECIPE
From pinterest.com
ROASTED PUMPKIN SOUP WITH WILD RICE AND MISO …
From servingdumplings.com
PUMPKIN WILD RICE SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
PUMPKIN APPLE SOUP RECIPE (STEP BY STEP + VIDEO)
From whiskaffair.com
NOURISHING PUMPKIN WILD RICE SOUP (VEGAN)
From tablefortwoblog.com
5/5 (1)Total Time 1 hr 10 minsCategory Main Course, SoupCalories 323 per serving
WILD RICE AND PUMPKIN SOUP – MOSTLY GREEK
From mostly-greek.com
Estimated Reading Time 3 mins
ROASTED PUMPKIN SALAD WITH WILD RICE, PECANS AND APPLES
From feastingathome.com
TURKEY, WILD RICE, AND APPLE STUFFED PUMPKINS
From tastykitchen.com
ROASTED PUMPKIN APPLE SOUP - AS EASY AS APPLE PIE
From aseasyasapplepie.com
BEST SLOW COOKER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
PUMPKIN SOUP WITH WILD RICE AND APPLES RECIPE
From eatyourbooks.com
PUMPKIN SOUP WITH WILD RICE AND APPLES - PINTEREST
From pinterest.com
PUMPKIN WILD RICE SALAD WITH APPLES | LAST INGREDIENT
From lastingredient.com
PUMPKIN & WILD RICE SOUP - VEGETARIANVENTURES.COM
From vegetarianventures.com
15 RECIPES FOR WHEN YOU CAN'T DECIDE BETWEEN APPLE AND PUMPKIN
From tasteofhome.com
You'll also love