Pumpkin Wild Rice Soup

Submitted by Hey Jude

"Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 4 cups chicken broth
• 1 (16 ounce) can pumpkin or 2 cups of cooked butternut squash, can be substituted
• 1 1⁄3 cups cooked wild rice
• 1⁄8 teaspoon white pepper
• 1 cup heavy cream or 1 cup whipping cream
• snipped fresh chives or parsley

directions

1. Sauté 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.
2. Stir in the wild rice and pepper; continue to heat for another 10 minutes.
3. Stir in the cream and heat through; do not boil.
4. Garnish with chives or parsley and serve.

Reviews

[Kaarin]

This is THE BEST pumpkin soup I've ever had! I wouldn't change a thing. Thanks!

 

[Chef Doozer]

This was a hit at my house tonight! I wasn't sure the kids would go for it, but 3 of the 4 kiddos loved it. ;) I used fat free half & half and added some brown rice in addition to the wild rice. It was terrific.

 

[jn]

Very nice, earthy flavored soup.

 

[Kay D.]

Made this last night. Very nice, but I think next time I will remove the onions before adding the rice to the soup. I do like the flavor they provide, I just don't like biting into the onions in such a delicate creamy soup. This smells heavenly and looks beautiful. We added salt to taste. I can also see this soup on its own, without the addition of rice, or even with the rice and the addition of some chopped chicken. Thank you for the recipe!