From the Pantry: Curried Pumpkin and Wild Rice Soup

  1. Bring a small saucepan of water to a boil.
  2. Add the rice, and simmer until tender, 30 to 40 minutes.
  3. Strain and let cool.
  4. Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl.
  5. Let sit at room temperature until ready to serve.
  6. Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
  7. Heat the oil in a medium saucepan over medium-high heat.
  8. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes.
  9. Add splashes of water if the paste sticks to the bottom of the pan at all.
  10. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended.
  11. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes.
  12. Season with salt, and stir in about 3/4 of the cooked wild rice.
  13. Divide the hot soup among 4 soup bowls.
  14. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

wild rice, golden, apple cider vinegar, cashews, tomato paste, curry powder, onion powder, red pepper, kosher salt, olive oil, chicken, pumpkin puree

Taken from www.foodnetwork.com/recipes/food-network-kitchens/from-the-pantry-curried-pumpkin-and-wild-rice-soup.html (may not work)

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