Real Recipes From Real Home Cooks ®

pumpkin soup with ham and wild rice

(2 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For pumpkin soup with ham and wild rice

  • 1 c
    raw wild rice
  • 2 1/2 c
  • 2 c
    cooked ham cubes
  • 1 c
    diced onion
  • 1 c
    diced carrot
  • 3 c
    chicken broth
  • 1 tsp
    curry powder
  • 1 tsp
    dried sage
  • 2 Tbsp
    tomato paste
  • 1 can
    (15 oz) pumpkin puree (not pie filling)
  • 1 c
    heavy cream
  • salt and pepper, to taste

How To Make pumpkin soup with ham and wild rice

  • 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.
  • 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.
  • 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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