Pumpkin Oat Groat Harvest Soup
Cuisine: American
Author: Gluten-Free Prairie
We're starting with season this Pumpkin Oat Groat Harvest Soup. Pumpkin, after all is the official unofficial flavor of fall, right?
  • 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
  1. 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.
  2. Stir in the wild rice and pepper. Continue to heat for another 10 minutes.
  3. Add kosher salt, thyme, cumin, ginger, nutmeg, and parsley.
  4. Cover and simmer 20-30 minutes.
  5. Stir in the cream and heat through. Do not boil.
  6. Add garnish if desired and serve.
  7. 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/