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Pumpkin-Wild Rice Soup
2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16-ounces) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish
Cook wild rice according to package directions. Melt butter in large
saucepan. Add onion and cook until light brown. Stir in broth and pumpkin.
Cook 10 to 15 minutes, stirring occasionally. Add wild rice and pepper; cook
10 minutes longer. Stir in cream; heat to boiling. Serve garnished with
chives or parsley.
Makes 8 servings
Pumpkin Veggie Soup
1 pumpkin (approximately 3 lbs) or 2 1/2 cups canned pumpkin
1 potato, peeled and chopped
2 leeks (white portion only), sliced or 1/3 cup green onions (white
portion only)
2 tablespoons butter
1 tablespoon curry powder
Salt and pepper
1 14 1/2 ounce can chicken stock
4 cups milk
1/2 cup unsweetened heavy cream, or sour cream, softly whipped
For fresh pumpkin, cut in half and remove seeds. Bake in greased pan, cut
side down, 40-50 minutes at 375 degrees until tender. Scrape pulp from shell
and reserve.
Saute potato and leeks in butter until soft; add seasonings, chicken stock,
pumpkin, and milk. Simmer 25 minutes, then puree in small batches in blender
or processor.
Garnish each serving with cream. Makes 6 servings.
Curried Pumpkin Soup(I just made this and it was sooo good!)
4 tbsp. butter
1/2 cup onion
1 clove garlic
2 cups pumpkin puree
4 cups chicken broth
1 bay leaf
1 pinch sugar
1/3 tsp. curry powder
1 pinch nutmeg
1/2 tsp. salt
1/4 tsp. pepper
2 cups light cream
Chop the onion, mash and dice the garlic. Pumpkin can be canned or freshly
made. You can use more curry powder if desired and salt is optional.
Melt the butter in a medium (3 qt.) saucepan over medium heat. Add the onion
and garlic, cover and cook until soft and translucent, about 8 minutes.
Add the pumpkin puree and stock. Stir well to mix. Add bay leaf, sugar,
curry powder and nutmeg. Bring to a boil, lower to simmer and cook for 30
minutes.
While the soup is cooking, taste for seasoning. Add salt, if desired, and
pepper.
Remove from heat and add cream. Return to heat only to bring temperature of
the soup back to hot. Do not allow to simmer, rising steam only.
Serve in hot soup bowls.
Savory Pumpkin Soup in Pumpkin
Tureen
1 large fresh pumpkin (about 12 inches in diameter)
2 1/2 cups fresh, cooked pumpkin or canned pumpkin
2 cups vegetable broth
juice of two oranges
1/2 cup dry sherry or apple juice
1 small onion, chopped
1/3 cup diced celery
2 cloves fresh garlic, minced
1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 cup nonfat plain yogurt
chopped fresh parsley for garnish
With a heavy knife, cut off top third of pumpkin. Scoop out seeds and
strings and discard. Set aside pumpkin shell.
Puree cooked or canned pumpkin, vegetable broth and orange juice in
blender or food processor. Set aside
In a large soup pot, heat sherry or apple juice over medium-high heat.
Add onion, celery and garlic and saute until soft but not browned,
about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin
mixture and bring to a boil. Lower heat to medium and simmer 10
minutes. Reomve from heat; transfer 1 cup of soup to a small bowl and
stir in yogurt. Return to pot and blend well.
Pour soup into hollowed-out pumpkin tureen. Garnish with chopped
parsley.
Serves 6.
Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for
10 to 15 minutes before adding soup. The heated shell will keep the
soup warm for a longer period of time.
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