Pumpkin Wild Rice Soup Recipes

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FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP



From the Pantry: Curried Pumpkin and Wild Rice Soup image

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

1/2 cup wild rice blend
4 tablespoons golden or dark raisins
4 tablespoons apple cider vinegar
1/2 cup roasted cashews, almonds or peanuts, roughly chopped
3 tablespoons tomato paste
2 teaspoons curry powder
2 teaspoons onion powder
1/4 teaspoon red pepper flakes, plus more for garnish
Kosher salt
2 tablespoons olive oil
4 cups chicken or vegetable broth
One 15-ounce can pure pumpkin puree

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 WILD RICE SOUP



Pumpkin Wild Rice Soup 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.

Provided by Hey Jude

Categories     Rice

Time 45m

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.

PUMPKIN AND RICE SOUP



Pumpkin and Rice Soup image

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

1/2 cup jasmine or basmati rice
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons golden raisins
2 teaspoons curry powder
1/4 teaspoon red pepper flakes, plus more, for serving
Kosher salt
1/2 cup roasted peanuts, roughly chopped
2 tablespoons olive oil
4 cups low-sodium chicken or vegetable broth
One 15-ounce can pure pumpkin puree
2 tablespoons finely chopped fresh chives

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 SOUP WITH WILD RICE AND APPLES



Pumpkin Soup with Wild Rice and Apples image

'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

2 tablespoons slivered almonds
3 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
1 leek, white part only, thinly sliced
1 pumpkin (1 1/2 pound), such as 'Cheese' or 'Small Sugar Pie,' seeded, peeled, cut into 1-inch wedges, and thinly sliced (to yield about 4 cups)
1 large turnip, peeled, cut into 4 or 6 pieces, and thinly sliced
2 carrots, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
2 3/4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 1/2 to 4 cups homemade or low-sodium canned chicken stock
2 sprigs fresh thyme
1/3 cup wild rice
1 apple, cored and cut into 1/2-inch dice
2 scallions, thinly sliced on the bias Pinch of cayenne pepper

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.

WILD RICE SOUP



Wild Rice Soup image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Steps:

  • In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

WILD RICE SOUP II



Wild Rice Soup II image

Hearty and full of flavor, a meal in itself.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 7

½ cup dry lentils
3 cups water
1 (6 ounce) package uncooked wild rice
1 (14.5 ounce) can vegetable broth
1 (10 ounce) package frozen mixed vegetables
1 cup milk
1 ½ cups shredded American cheese

Steps:

  • Rinse and sort lentils, discarding any debris or blemished lentils.
  • Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
  • Using a medium saucepan cook rice according to package directions.
  • In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 40.9 g, Cholesterol 33.3 mg, Fat 10.7 g, Fiber 8.8 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 620.8 mg, Sugar 3.8 g

SPEEDY CREAM OF WILD RICE SOUP



Speedy Cream of Wild Rice Soup image

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon. -Joanne Eickhoff, Pequot Lakes, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup water
4-1/2 teaspoons dried minced onion
2/3 cup condensed cream of potato soup, undiluted
1/2 cup shredded Swiss cheese
1/2 cup cooked wild rice
1/2 cup half-and-half cream
2 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

Nutrition Facts : Calories 333 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 835mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

TURKEY WILD RICE PUMPKIN SOUP



Turkey Wild Rice Pumpkin Soup image

I found this recipe in The Favorite Brand Names Cookbook and posted it before trying it. After I made it, I am glad that I posted. I have the ingredient listing below as the book called for, but I wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and I thought it rounded it out nicely. I also followed the advice of another reviewer and used Pumpkin Pie Filling instead of solid pack pumpkin and then skipped the cinnamon and I thought it was great. I hope you enjoy it! (PS - I freezes and thaws pretty good. I had it frozen for 5 months and it held up well when I reheated it)

Provided by PSU Lioness

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons margarine or 2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced celery
4 cups chicken broth or 4 cups turkey broth
1 (16 ounce) can solid-pack pumpkin
2 cups cubed cooked turkey
2 cups cooked wild rice
1 cup half-and-half
1 teaspoon seasoning salt
1/2 teaspoon ground cinnamon

Steps:

  • Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
  • Add broth and pumpkin.
  • Bring to a boil; reduce heat and simmer 5 minutes.
  • Stir in turkey, rice, half and half, salt and cinnamon.
  • Heat to serving temperature. DO NOT BOIL.

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