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.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 cup wild rice, uncooked
- 4 slices bacon
- 1 tablespoon butter, unsalted (if needed)
- 1 cup yellow onion, diced
- 3 cups chicken broth, low salt
- 1 can (15 oz.) pumpkin (not pie mix)
- 2 tablespoons tomato paste
- 1/8 teaspoon white pepper (or ground black pepper)
- 2 teaspoons curry powder
- - salt, to taste
- 1 tablespoon fresh chopped parsley
- 1 cup heavy cream
How To Make pumpkin wild rice soup #2
-
Step 1Cook wild rice according to package instructions; drain.
-
Step 2In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
-
Step 3Saute 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.
-
Step 4Crumble cooked and cooled bacon.
-
Step 5Add 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.
-
Step 6Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes