Pumpkin soup with rice and curry

Ingredients:

• 1/2 cup wild rice mixture
• 4 tablespoons raisins
• 4 tablespoons apple cider vinegar
• 1/2 cup each coarsely chopped roasted cashews, almonds, or peanuts
• 3 tablespoons tomato paste
• 2 tsp curry powder
• 2 tsp onion powder
• 1/4 teaspoon red pepper flakes, plus more for garnish
• 2 tbsp. l. olive oil
• 4 cups chicken broth
• 450 gr. pumpkin puree

Preparation:

1. Bring a small saucepan of water to a boil. Add the rice and simmer until tender, 30 to 40 minutes. Drain and let cool.
2. Combine 2 tablespoons raisins and 1 tablespoon apple cider vinegar in a small bowl. Let stand at room temperature until serving.
3. Add 1/4 cup nuts, the remaining 3 tablespoons vinegar, 2 tablespoons raisins, 2 tablespoons water, and tomato paste to a food processor. curry powder, onion powder, red pepper flakes and 1.5 teaspoons salt until smooth, scraping down the sides of the bowl as needed.
4. Heat the oil in a medium saucepan over medium-high heat. Add the pasta and cook, stirring frequently, until the oil begins to separate and the pasta takes on a brick-colored color, 6 to 8 minutes. Add a little water if the pasta sticks to the bottom of the pan.
   
   Add the chicken broth, pumpkin puree, and 1 cup of water and stir well. Bring to a boil, stirring occasionally, and continue to simmer until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt and stir in about 3/4 of the cooked wild rice.
5. Divide the hot soup among 4 soup bowls. Top with the remaining rice and 1/4 cup cashews, vinegar-soaked raisins, and pepper flakes.
   
   Puree recipe fresh pumpkin soup with almond milk and curry.