From the Pantry: Curried Pumpkin and Wild Rice Soup
Ingredients
- 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 pepper flakes, plus more for garnish
- Kosher salt
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- One 15-ounce can pure pumpkin puree
Instructions
From the Pantry: Curried Pumpkin and Wild Rice Soup serves 4 original recipe by Food Network.
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