We're starting with season this Pumpkin Oat Groat Harvest Soup. Pumpkin, after all is the official unofficial flavor of fall, right?
Author: Gluten-Free Prairie
Recipe type: Main Dish
Cuisine: American
Serves: 6 bowls
Ingredients
1 cup onion, chopped
1 tablespoon butter
1 tablespoon olive oil
6 cups chicken or vegetable broth
16-oz can or 2 cups chopped fresh cooked pumpkin
16-oz can butternut squash or yams
1⅓ cups cooked Gluten-Free Prairie Oat Groats (see cooking directions on package)
½ to 1 teaspoon kosher salt to taste
⅛ teaspoon white pepper
½ teaspoon thyme
½ teaspoon cumin
1 teaspoon ginger
1 teaspoon nutmeg
1 tablespoon fresh or ½ tsp dried parsley
1 cup heavy cream or whipping cream
Instructions
Sauté the onion in the butter and olive oil in a large saucepan for 5 minutes. Stir in the broth, pumpkin, and yams. Heat, stirring occasionally, over low heat for 10-15 minutes.
Stir in the wild rice and pepper. Continue to heat for another 10 minutes.
Add kosher salt, thyme, cumin, ginger, nutmeg, and parsley.
Cover and simmer 20-30 minutes.
Stir in the cream and heat through. Do not boil.
Add garnish if desired and serve.
Garnish (optional): Just before serving, add a dollop of sour cream and fresh chopped chives and drizzle over top with 1 tablespoon dry sherry.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/recipe-pumpkin-oat-groat-harvest-soup/