Pumpkin soup with wild rice and spicy sourdough croutons

“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 tbsp

Fresh sage, 2 to 3 large sprigs

Shallots, 2, chopped

Sea salt

Garlic cloves, 2, minced

Maple syrup, 2 tbsp

Chicken broth, 4 cups

Chopped pumpkin or butternut squash, 8 cups

Wild rice, 1/4 cup

Table 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


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