pumpkin soup with ham and wild rice

Name: Pumpkin Soup with Ham and Wild Rice
Prep time: 15 min
Cook time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) raw wild rice; 2 1/2 cup(s) water; 2 cup(s) cooked ham cubes; 1 cup(s) diced onion; 1 cup(s) diced carrot; 3 cup(s) chicken broth; 1 teaspoon(s) curry powder; 1 teaspoon(s) dried sage; 2 tablespoon(s) tomato paste; 1 can(s) (15 oz) pumpkin puree (not pie filling); 1 cup(s) heavy cream; - salt and pepper, to taste

(2 RATINGS)

14 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Mar 2, 2019

If you want a thicker soup, make a cornstarch slurry and stir it in and cook until the soup thickens.

Rate

prep time 15 Min

cook time 1 Hr 40 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 cup raw wild rice
2 1/2 cups water
2 cups cooked ham cubes
1 cup diced onion
1 cup diced carrot
3 cups chicken broth
1 teaspoon curry powder
1 teaspoon dried sage
2 tablespoons tomato paste
1 can (15 oz) pumpkin puree (not pie filling)
1 cup heavy cream
- salt and pepper, to taste

How To Make pumpkin soup with ham and wild rice

Step 1

Bring water to a boil in a medium saucepan with lid. Stir in rice and reduce heat to simmer. Cover and cook 55 minutes. Set aside.

Step 2

Combine ham, onion, carrots and broth in a dutch oven. Bring to a boil and reduce heat to medium, cover, and cook 15 minutes.
Step 3

Stir in curry powder, sage, pumpkin and tomato paste. Add reserved cooked wild rice. Cook over medium heat until heated through. Stir in cream and season with salt and pepper. Bring back to heat and serve.
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