Pumpkin Wild Rice Soup
Recipe: #20816
August 31, 2015
Categories: Pumpkin, New England, Gluten-Free, High Fiber, No Eggs, Wild Rice, Heavy Cream, more
"A nice autumn soup. Serve with crusty bread and a salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (430.5 g)
- Calories 509.5
- Total Fat - 27.9 g
- Saturated Fat - 12.7 g
- Cholesterol - 84 mg
- Sodium - 1247.6 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 3.9 g
- Sugars - 22.6 g
- Protein - 9.4 g
- Calcium - 111.9 mg
- Iron - 1.8 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook wild rice according to package directions, drain.
Step 2
Melt butter in large saucepan, add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
Step 3
Add cooked wild rice and pepper; season with salt, to taste, and bring to a boil. Add cream and bring back to just a boil, then reduce to a simmer.
Step 4
Ladle into bowls and garnish with fresh chives, parsley or roasted pumpkin seeds.
Tips
No special items needed.
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