RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1463
View Recipe |
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Recipe Name: |
Pumpkin Soup with Wild Rice and Apples |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-08-13
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Course: |
Soup |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.77
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
When buying a pumpkin for this recipe, purchase a 'Cheese' or 'Small Sugar Pie' pumpkin.
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Ingredients:
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Directions:
Cut pumpkin into 1-inch wedges, and then thinly slice to yield about 4 cups for 1 recipe. Thinly slice the turnip pieces.
Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes.
Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring until vegetables are well mixed and coated with butter.
Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway - hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
Heat remaining tablespoon of butter in a sauté pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
Ladle soup into pumpkin bowls, and garnish with wild rice mixture. Serve. |
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Nutrition per Serving: |
Calories: |
446 |
Total Carbs: |
199.2 |
Net Carbs: |
196.3 |
Cholesterol: |
7.0 |
Fat: |
13.3 |
Protein: |
9.35 |
Fiber: |
2.88 |
Sodium: |
161.51 |
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