PUMPKIN WILD RICE SOUP #2

Pumpkin Wild Rice Soup #2 image

Provided by Mikekey *

Time 1h

Number Of Ingredients 12

1/2 c wild rice, uncooked
4 slice bacon
1 Tbsp butter, unsalted (if needed)
1 c yellow onion, diced
3 c chicken broth, low salt
1 can(s) (15 oz.) pumpkin (not pie mix)
2 Tbsp tomato paste
1/8 tsp white pepper (or ground black pepper)
2 tsp curry powder
salt, to taste
1 Tbsp fresh chopped parsley
1 c heavy cream

Steps:

1. Cook wild rice according to package instructions; drain.
2. In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
3. Saute the diced onion in the bacon fat until light brown. (if more fat is needed, add butter). Stir in broth, pumpkin, tomato paste, pepper, curry powder and salt and simmer 15 minutes, stirring occasionally.
4. Crumble cooked and cooled bacon.
5. Add cooked wild rice and bacon and bring to a boil. Add cream and bring back to just a boil; reduce to a simmer and cook until heated through.
6. Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).