Written By Guest Writer Edibles / Recipes / Soup Oct 8, 2011 Pumpkin soup with wild rice and spicy sourdough croutons SHARE VIA: Facebook Twitter Pinterest“One of my pet peeves is a pureed soup that’s so thick it’s akin to baby food. Not here – this is just thick enough with a luscious velvety texture. When cooking with pumpkin, leave the big jack-o-lantern ones for the kids to carve and choose smaller Sugar Pumpkins or New England Pie Pumpkins – they’re much sweeter and less grainy.” Butter, 2 tbspFresh sage, 2 to 3 large sprigsShallots, 2, choppedSea saltGarlic cloves, 2, mincedMaple syrup, 2 tbspChicken broth, 4 cupsChopped pumpkin or butternut squash, 8 cupsWild rice, 1/4 cupTable cream, 1 cup Melt butter in a large wide saucepan or Dutch oven set over medium heat. Add sage and shallots and a good pinch of salt. Stir until shallots are translucent, 5 min. Add garlic and stir until fragrant, about 30 sec. Pour in syrup and add pumpkin. Stir to coat, then pour in broth. Bring to a boil, then cover and reduce heat. Simmer until pumpkin is very soft, 15 to 18 min. Meanwhile, boil wild rice until tender, 30 to 40 min, then drain. Toss with a drizzle of olive oil to keep grains from clumping.When pumpkin is soft, stir in cream and remove from heat. Discard sage, then puree soup in batches and strain into a clean saucepan. Taste and add more salt, if needed. Reheat before serving but don’t boil or cream will split. Spoon into bowls and garnish with wild rice and croutons. Croutons: Lightly toast 2 cups sourdough bread cut into croutons. Warm1/4 cup olive oil then stir in 1 tsp cayenne pepper and a pinch of salt. Pour over toasted bread and toss to mix. Spread out on a baking sheet and bake in 350F until crunchy, about 5 min. Recipe by Jennifer Danter EdiblespumpkinsRecipesSoup SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.
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