Rice and pumpkin soup with raisins and curry

Ingredients:

• 0.5 cups wild rice
• 4 tablespoons raisins
• 4 tablespoons apple cider vinegar
• 0.5 cup coarsely chopped roasted cashews, almonds, or peanuts
• 3 tablespoons tomato paste
• 2 tsp curry powder
• 2 tsp onion powder
• 0.25 tsp red paprika flakes, plus extra for garnish
• 2 tbsp. l. olive oil
• 4 cups chicken or vegetable broth
• 450 g pumpkin puree

Preparation:

1. Bring water to a boil in a small saucepan. Add the rice and simmer gently until tender, 30-40 minutes. Strain and let cool. If you don't have wild rice on hand, use 0.5 cups of any grain.
2. Meanwhile, combine 2 tablespoons of raisins and 1 tablespoon of vinegar in a small bowl. Store the mixture at room temperature until serving.
   
   In a food processor, combine 1/2 cup nuts, the remaining 3 tablespoons apple cider vinegar, 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes, and 1 1/2 teaspoons salt to form a coarse paste, scraping down the sides of the bowl as needed.
3. Heat oil in a medium skillet over medium-high heat. Add the coarsely ground cumin and cook, stirring frequently, until the oil begins to separate and the paste turns brick-red, 6-8 minutes. If the paste sticks to the bottom of the pan, add a little water.
4. Add the chicken broth, pumpkin puree, and 1 cup of water, whisking constantly. Bring to a boil, whisking in a figure-eight motion, and continue to simmer until the soup thickens to the consistency of sour cream, 30-40 minutes. Season with salt and stir in 0.75 cup cooked wild rice.
   
   Ladle the hot soup into 4 soup bowls. Garnish each bowl with some of the remaining rice, 1/2 cup cashews, vinegar-soaked raisins, and paprika flakes. Top each serving with a couple of warmed roti flatbreads.
   Exit: 300 g per serving
   
   Recipe pumpkin puree soup.