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1
Bring a small saucepan of water to a boil.
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2
Add the rice, and simmer until tender, 30 to 40 minutes.
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3
Strain and let cool.
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4
Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl.
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5
Let sit at room temperature until ready to serve.
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6
Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
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7
Heat the oil in a medium saucepan over medium-high heat.
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8
Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes.
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9
Add splashes of water if the paste sticks to the bottom of the pan at all.
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10
Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended.
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11
Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes.
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12
Season with salt, and stir in about 3/4 of the cooked wild rice.
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13
Divide the hot soup among 4 soup bowls.
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14
Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
