Monday, November 7, 2011

Pumpkin Bisque with Wild Rice Soup

There is nothing more that says Fall than pumpkin soup.   It's definitely soup weather here in the Northwest so we decided to whip up a batch of this hearty, comfort soup to keep us warm on these cold days.    The one thing the Chicks believe in are organic ingredients.  We try to find the naturalist of ingredients so that are bodies are filled with less additives to keep us healthy.


2 cups chopped white or yellow onion sauteed to a golden brown (Nonnie always says sauteing your onions first to a golden brown will add more flavor to any dish!)
2 cans canned pumpkin, not pie filling
3 1/2 cups cold water
4 cups lower-sodium chicken broth  
1` tsp ground Cumin (we added a little more cumin in to our liking)
1 tsp dried Oregano
1 tsp light brown sugar
3 cans white beans of your choice
3/4 cups cooked wild rice
2 tsp cooking wine, optional
1/2 cup half and half
1/4 cup Parsley
Salt and pepper to taste


Begin bringing pot of water to a boil on high setting for the rice.  In a separate pot begin by sauteing the chopped onion until golden brown.  Then throw in all ingredients except the cream, parsley and wild rice.  Begin heating those ingredients on a low to medium setting.  When the water comes to a boil in the other pot, pour the wild rice in.  After the rice has softened, strain then add it to your mixture in the other pot with rest of ingredients.  Begin stirring in half-and-half slowly until thoroughly mixed.  Once the soup is heated through, serve and garnish with parsley!

Nonnie always says saute those onions to a golden brown!

We love organic wild rice.

We even had an audience that came with wagging tails and drooling tongues 

Beautiful Fall colors even in a soup!
Love those hearty beans!

Now remember, life doesn't always go by rules so if you want to add more salt or pepper or peanut butter by all means!  Add what you think will make this dish better for YOU.  Being creative is the key to being Enchanted!

Welcome Fall :)

The Chicks

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1 comment:

  1. Thanks for this great recipe. It's colder here in the Northeast as well and this will be a great dish to try.. Maybe a new Thanksgiving tradition as well. It really presents well too.. thanks again!!


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