Pumpkin Wild Rice Soup
Created by Mikekey on August 31, 2015
- Servings: 4
- Prep Time: 50m
- Cook Time: 20m
- Recipe #20816
Ingredients
- 1/2 cup wild rice (uncooked)
- 2 tablespoons butter
- 1 cup yellow onion, chopped
- 4 cups chicken broth
- 1 can (15 ounce) pumpkin (not pie mix)
- 1/8 teaspoon white pepper
- Salt, to taste
- 1 cup heavy cream
- Snipped chives, parsley or roasted pumpkin seeds. for garnish
How to Make
-
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.
Nutritional Facts
- 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