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The Ladybugs' Recipes

Pumpkin Wild Rice Soup
From:  TrapperJane
Ingredients:
1/2 c
2
2
2 T
3 c
2 c
1 c
butter
medium onions, chopped
medium tart apples, peeled and chopped
curry powder or to taste
cooked or canned pumpkin...butternut squash also works
half and half
uncooked wild rice..cooked according to package directions
salt and pepper to taste
Procedure:

1.  Combine butter, onions, apples and curry power, cook in heavy stockpot 5 to 7 minutes until onions and apples are soft.
2.  Combine pumpkin, cooked onion mixture in food processor (I didn't have one at work so mooshed it all together with a potatoe ricer) until combined but not pureed.
3.  Return to stockpot, add chicken broth, half and half and wild rice.
4.  Heat thoroughly, but do not boil.
5.  Season to taste.

Optional...Garnish with a few chopped cashews. I never tried it, but I suspect this recipe might work with leftover turkey and is a way to use your leftover squash or pumpkin from Thanksgiving.

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