Curried Pumpkin and Wild Rice Soup
- 1/2 cup wild rice blend
- 4 tablespoons golden or dark raisins
- 4 tablespoons apple cider vinegar
- 1/2 cup roasted cashews, almonds or peanuts, roughly chopped
- 3 tablespoons tomato paste
- 2 teaspoons curry powder
- 2 teaspoons onion powder
- 1/4 teaspoon red chilli flakes, plus more for garnish
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- One 15-ounce can pure pumpkin puree or fresh pumpkin
Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
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.
Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. 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. Season with salt, and stir in about 3/4 of the cooked wild rice.
Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
From Food Network Kitchen