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 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 Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.