Pumpkin Soup With Wild Rice And Apples Recipes

FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP

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

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.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. , Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.

PUMPKIN APPLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

PUMPKIN WILD RICE SOUP

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

Steps:

• If you are using pig's tail, soak it in two 10-minute water baths and rinse. Place it in a large soup pot along with the beef, pumpkin and water. Bring to a boil, reduce the heat to medium-low and simmer until the pumpkin has dissolved and the beef is tender, about 1 1/2 hours.
• Meanwhile, to prepare the spinners, in a medium-size bowl, sift together the flour and salt. And the water and blend with a wooden spoon until a ball is formed. Flour your hands and knead slightly to form a soft dough. Add more flour if the dough is too sticky. Cover and set aside.
• When the meat is tender, remove it from the pot. Separate the meat from the bones, chop it, and return it to the pot. Bring to a brisk simmer over medium heat and add the scallions, garlic, Scotch bonnet pepper, thyme, salt (if not using pig's tail), and black pepper. If using, place the yam in the pot.
• Bring to a simmer again. Form the spinners by rolling small pieces of dough between your floured palms to form 1-inch-long oblong shapes. Drop the spinners into the soup one at a time. Stir gently to prevent them from sticking to the bottom. Continue to cook the soup for 15 minutes. Remove the whole Scotch bonnet pepper before serving.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
• Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes. Cool slightly.
• In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
• Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
• Stir in apple juice, cream, salt and pepper; heat through.