Ahhhh October! It’s the beginning of fall and all of the endless cooking and baking possibilities that will take us all the way through winter. We’re starting with season this Pumpkin Oat Groat Harvest Soup. Pumpkin, after all is the official unofficial flavor of fall, right? Enjoy!
Pumpkin Oat Groat Harvest Soup
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
Serves: 6 bowls
- 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
- 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.