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 Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Food News September 30, 2020 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 27th and 28th at ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Comments are closed.