There's always one can of pumpkin puree kicking around after
Thanksgiving. Put it to use in this ultra-flavorful soup. We use
traditional cooking techniques (part mole, part curry) by making a paste
with common pantry staples and frying it in oil to create a deep layer
of flavor. If you don't have wild rice, just use 1/2 cup of any dry
grain you have on hand.
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
See Directions > http://www.foodnetwork.com/recipes/food-network-kitchens/from-the-pantry-curried-pumpkin-and-wild-rice-soup.html
Recipe courtesy of Food Network Kitchen
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