Pumpkin soup with rice and curry

Votes: 2

After Thanksgiving, you always have a spare jar of pumpkin puree left over. Add it to this deliciously flavorful soup. This recipe uses traditional pumpkin soup-making methods (part butternut squash, part curried tomato paste). If you don't have wild rice, use 1/2 cup of whatever grain you have on hand.

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

Pumpkin and walnut soup with wild rice.

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:

1/2 cup wild rice mixture
4 tablespoons raisins
4 tablespoons apple cider vinegar
1/2 cup each coarsely chopped roasted cashews, almonds, or peanuts
3 tablespoons tomato paste
2 tsp curry powder
2 tsp onion powder
1/4 teaspoon red pepper flakes, plus more for garnish
2 tbsp. l. olive oil
4 cups chicken broth
450 gr. pumpkin puree

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, wild rice, apple cider vinegar, tomato paste, curry, onion powder, red pepper flakes, cashew nuts, raisin

Cooking the dish according to the recipe:

Bring a small saucepan of water to a boil. Add the rice and simmer until tender, 30 to 40 minutes. Drain and let cool.
Combine 2 tablespoons raisins and 1 tablespoon apple cider vinegar in a small bowl. Let stand at room temperature until serving.

Add 1/4 cup nuts, the remaining 3 tablespoons vinegar, 2 tablespoons raisins, 2 tablespoons water, and tomato paste to a food processor. curry powder, onion powder, red pepper flakes and 1.5 teaspoons salt until smooth, scraping down the sides of the bowl as needed.
Heat the oil in a medium saucepan over medium-high heat. Add the pasta and cook, stirring frequently, until the oil begins to separate and the pasta takes on a brick-colored color, 6 to 8 minutes. Add a little water if the pasta sticks to the bottom of the pan.

Add the chicken broth, pumpkin puree, and 1 cup of water and stir well. Bring to a boil, stirring occasionally, and continue to simmer until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt and stir in about 3/4 of the cooked wild rice.
Divide the hot soup among 4 soup bowls. Top with the remaining rice and 1/4 cup cashews, vinegar-soaked raisins, and pepper flakes.

Puree recipe fresh pumpkin soup with almond milk and curry.