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 (I used Uncle Ben's original and used almost all of the 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
Garnish with parsley or chives. I made Pumpernickel croutons and they were amazing (see below
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
4 cups cubed pumpernickel bread
4 Tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp kosher salt
Cut up pumpernickel bread into cubes. Melt butter in microwave. Add garlic powder and kosher salt to melted butter. Pour over cubed bread and toss gently until coated. Bake at 375 for 10-15 minutes or until crisp. Allow to cool. Enjoy snacking on these yummy croutons.