There’s always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don’t have wild rice, just use 1/2 cup of any dry grain you have on hand.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings (1 1/4 cups each) |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 servings (1 1/4 cups each) |
Ingredients
- 1/2 cup wild rice blend
- 4 tablespoons golden or dark raisins
- 4 tablespoons apple cider vinegar
- 1/2 cup roasted cashews, almonds or peanuts, roughly chopped
- 3 tablespoons tomato paste
- 2 teaspoons curry powder
- 2 teaspoons onion powder
- 1/4 teaspoon red pepper flakes, plus more for garnish
- Kosher salt
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- One 15-ounce can pure pumpkin puree
Instructions
- Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
- Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
- Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering 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 each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 967 mg |
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 967 mg |
Reviews
Great recipe
This was delicious, I’m wondering if people are burning the second step, or adding 4 tablespoons apple cider vinegar to the soup and not three for soup; one for raisins. I added about 3-4 tablespoons olive oil for the second step and stirred continuously until water was gone and paste was cooked a red color.
Way too vinegary. Cut vinegar in half. I don’t think I’ll make it again.
Made this yesterday. Exactly according to the recipe. Horrible. My husband almost gagged. Threw it out. Absolutely terrible. Very disappointed. I’m usually happy w Good Network recipes. 0 stars Too much vinegar taste, no sweetness at all.
Yummy and Mission Accomplished! Helped with some pantry clearing and I got my spices organized! I followed the recipe ingredients and measurements, and had all but the tomato paste (used some canned tomatoes, without the juice). The proportions are perfect, DELICIOUS flavor! A little bit putzy, but even the raisins soaking in the apple cider vinegar that became the garnish helped make this soup unique and yummy. Will definitely make again as written.
Wonderful flavors. Loved the heat.