pumpkin wild rice soup #2
(1 rating)
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.
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(1 rating)
yield
4 -6
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For pumpkin wild rice soup #2
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1/2 cwild rice, uncooked
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4 slicebacon
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1 Tbspbutter, unsalted (if needed)
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1 cyellow onion, diced
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3 cchicken broth, low salt
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1 can(15 oz.) pumpkin (not pie mix)
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2 Tbsptomato paste
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1/8 tspwhite pepper (or ground black pepper)
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2 tspcurry powder
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salt, to taste
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1 Tbspfresh chopped parsley
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1 cheavy cream
How To Make pumpkin wild rice soup #2
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1Cook wild rice according to package instructions; drain.
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2In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
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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.
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4Crumble cooked and cooled bacon.
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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.
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6Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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