Pumpkin Wild Rice Soup #2

Mikekey *


This is a variation of my Pumpkin Wild Rice Soup. Garnish with snipped chives, roasted pumpkin seeds, or cook extra bacon to crumble, if desired.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


  • 1/2 c
    wild rice, uncooked
  • 4 slice
  • 1 Tbsp
    butter, unsalted (if needed)
  • 1 c
    yellow onion, diced
  • 3 c
    chicken broth, low salt
  • 1 can(s)
    (15 oz.) pumpkin (not pie mix)
  • 2 Tbsp
    tomato paste
  • 1/8 tsp
    white pepper (or ground black pepper)
  • 2 tsp
    curry powder
  • ·
    salt, to taste
  • 1 Tbsp
    fresh chopped parsley
  • 1 c
    heavy cream

How to Make Pumpkin Wild Rice Soup #2


  1. Cook wild rice according to package instructions; drain.
  2. In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
  3. Saute 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.
  4. Crumble cooked and cooled bacon.
  5. Add 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.
  6. Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).

Printable Recipe Card

About Pumpkin Wild Rice Soup #2

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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