Wild Pumpkin Soup

Wild rice and canned pumpkin are combined in this soup, which also uses chicken broth & whipping cream, and may be garnished with roasted pumpkin seeds.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1/2 cup wild rice, uncooked
• 2 Tablespoons butter
• 1 cup onion, chopped
• 4 cups chicken broth
• 1 (16-ounce) can pumpkin
• 1/8 teaspoon white pepper
• 1 cup heavy whipping cream
• Chives, parsley or roasted pumpkin seeds for garnish

Method

Cook wild rice according to package directions, drain. Melt butter in large saucepan and add onion; cook until tender. Stir in pumpkin and broth; cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; bring to a boil. Add cream and bring back to a boil, then reduce to a simmer. Tip: Once you add the cream, the longer it simmers the thicker it will get. Garnish with fresh chives, parsley or roasted pumpkin seeds!

Notes: A tasty, fun, fall soup! Easy to make and a fall favorite at our house.

Number of servings: 6-8

Submitted By: semprejoven
View all recipes by this user