Rice and pumpkin soup with raisins and curry

Votes: 6

After major holidays, you often find extra jars of preserves left in your kitchen cupboard. Use a jar of pumpkin puree to make this flavorful soup. It's made with a paste of crushed nuts. The paste is fried in oil, a traditional method for making mole and curry sauces.

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Rice soup based on fried tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups wild rice
4 tablespoons raisins
4 tablespoons apple cider vinegar
0.5 cup coarsely chopped roasted cashews, almonds, or peanuts
3 tablespoons tomato paste
2 tsp curry powder
2 tsp onion powder
0.25 tsp red paprika flakes, plus extra for garnish
2 tbsp. l. olive oil
4 cups chicken or vegetable broth
450 g pumpkin puree

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, pumpkin puree, tomato paste, apple cider vinegar, curry, onion powder, paprika, raisin, cashews, almond, Peanut

Cooking the dish according to the recipe:

Bring water to a boil in a small saucepan. Add the rice and simmer gently until tender, 30-40 minutes. Strain and let cool. If you don't have wild rice on hand, use 0.5 cups of any grain.
Meanwhile, combine 2 tablespoons of raisins and 1 tablespoon of vinegar in a small bowl. Store the mixture at room temperature until serving.

In a food processor, combine 1/2 cup nuts, the remaining 3 tablespoons apple cider vinegar, 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes, and 1 1/2 teaspoons salt to form a coarse paste, scraping down the sides of the bowl as needed.

Heat oil in a medium skillet over medium-high heat. Add the coarsely ground cumin and cook, stirring frequently, until the oil begins to separate and the paste turns brick-red, 6-8 minutes. If the paste sticks to the bottom of the pan, add a little water.
Add the chicken broth, pumpkin puree, and 1 cup of water, whisking constantly. Bring to a boil, whisking in a figure-eight motion, and continue to simmer until the soup thickens to the consistency of sour cream, 30-40 minutes. Season with salt and stir in 0.75 cup cooked wild rice.

Ladle the hot soup into 4 soup bowls. Garnish each bowl with some of the remaining rice, 1/2 cup cashews, vinegar-soaked raisins, and paprika flakes. Top each serving with a couple of warmed roti flatbreads.
Exit: 300 g per serving

Recipe pumpkin puree soup.