Friday, November 9, 2012

Pumpkin & Wild Rice Soup

Love this new Fall recipe!  I got this recipe from Caleb and Suz - friends from church.  I was wanting to try a Pumpkin Soup of some sort and this sounds like just the one.  I knew my family would want some meat... so I added a some chicken and a few spices!  I took some extra to share with my preschool teacher friends and they also loved it!



Pumpkin and Wild Rice Soup

1 cup chopped onion
1 Tbsp butter
4 cups chicken broth
1   16 oz can pumpkin
1 1/3 cups cooked wild rice
1/8 tsp white pepper
1 cup heavy cream
snipped chives or parsley for garnish

I also added:

diced cooked chicken
1/2 tsp salt
1/4 tsp pumpkin pie spice

Saute the onion in the butter in a large saucepan for 5 minutes.  Stir in the broth and pumpkin.  Heat, stirring occasionally, over low heat for 10-15 minutes.  Sire in the wild rice, chicken, pepper and any other seasonings.  Continue to heat for another 10 minutes.  Stir in the cream and heat through - do not boil.  Garnish with chives or parsley and served immediately.

Note: 2 cups of cooked butternut squash can be substituted for pumpkin

Printable Version

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