Nutritional Info

Nutrition Facts

Serving Size 1 (262g)

Calories 452
Calories from Fat 167 (37%)
Amount Per Serving %DIV
Total Fat 18.5g 28%
Saturated Fat 8.5g 43%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 98.5mg 33%
Sodium 677.3mg 29%
Potassium 654.1mg 14%
Total Carbohydrate 41.1g 14%
Dietary Fiber 11.3g 45%
Sugars 3.3g
Protein 32.5g 65%

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Pumpkin Wild Rice Chowder

100% would make this recipe again!
Recipe Description
You can substitute half-and-half for the heavy cream if you'd like. This hearty chowder is thick and full of flavor.
Prep time
10 min
Cook time
8 hr
Ready In
8 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
3   carrots, sliced
3   potatoes. peeled and cubed
1/2 Cup(c)  wild rice. rinsed
1   olive oil
1   onion, chopped
4 Clove(clv)  garlic, minced
15 Ounce(oz)  solid-pack pumpkin
1 1/2 Cup(c)  beef broth
2 Cup(c)  water
2 Slice(sli)  curry powder
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  white pepper
1/3 Cup(c)  heavy cream

Preparation

Place carrots, potatoes, and wild rice in bottom of 4-to 5-quart slow-cooker. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes.

Add pumpkin and beef broth to skillet. Cook and stir until mixture blends and comes to a simmer. Pour into crockpot; add water, curry powder, salt. and pepper and stir. Cover and cook on low for 8-9 hours, until wild rice is tender. Stir in heavy cream and cook for 20 minutes longer; serve.

Additional notes

Nice soup
4

Instead of using the heavy cream, I used the half and half and I also reduced the curry a bit. All in all a nice, tasty soup.

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