Spinach And Wild Rice Soup With Toasted Pumpkin Pesto
From grizzlybear 17 years ago
- 55 minutes to make
- Serves 6
In this take on pesto, pumpkin seeds--which are toasted to bring out their nutlike flavor--replace the traditional pine nuts, and the sauce is dairy-free. Porcini mushrooms add a wonderful earthiness and depth of flavor, but you could use a cheaper dried mushroom instead. Read more Most supermarkets carry mushrooms simply labeled "wild mushroom," which would do quite nicely here. See less
Ingredients
- 1 cup wild rice shopping list
- 1 large onion, finely chopped shopping list
- 1 large carrot, halved lengthwise and thinly sliced crosswise shopping list
- 1/4 cup dried porcini mushrooms, coarsely broken up and rinsed shopping list
- 3 cloves garlic, minced shopping list
- 1-1/2 teaspoons salt shopping list
- 1/4 teaspoon thyme shopping list
- 1/8 teaspoon grated nutmeg shopping list
- 2 packages (10 ounces each) frozen chopped spinach shopping list
- 1/4 cup hulled pumpkin seeds shopping list
- 1/2 cup packed fresh basil leaves shopping list
- 2 tablespoons fresh lemon juice shopping list
How to make it
- In Dutch oven or flameproof casserole, combine 6 cups water, wild rice, onion, carrot, dried porcini, garlic, salt, thyme, and nutmeg and bring to a boil over high heat. Reduce to a simmer, cover, and cook 40 minutes. Add spinach and cook 10 minutes or until wild rice is tender and spinach is heated through.
- In small heavy skillet, heat pumpkin seeds until they begin to pop, about 2 minutes. Transfer to food processor or blender and add basil, lemon juice, and 1/4 cup of water. Puree until smooth. Pour pesto into small bowl and set aside.
- Spoon 1 cup of wild rice soup into processor (no need to clean bowl) and process until smooth. Stir pureed soup and pesto into soup remaining in Dutch oven.
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