Print

Pumpkin Wild Rice Soup

Warm and inviting bowl of Pumpkin Wild Rice Soup
Print Recipe

This creamy Pumpkin Wild Rice Soup is a comforting and flavorful autumn dish. It combines the sweetness of pumpkin with the nutty texture of wild rice for a satisfying and healthy meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 (15 ounce) can pumpkin puree
  • 1 cup cooked wild rice
  • 1/2 cup heavy cream (or coconut cream for vegan)
  • Salt and pepper to taste
  • Optional: Toasted pumpkin seeds and chopped parsley for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add garlic, thyme, sage, and nutmeg and cook for 1 minute more, until fragrant.
  3. Pour in vegetable broth and stir in pumpkin puree. Bring to a simmer.
  4. Add cooked wild rice and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in heavy cream (or coconut cream) and season with salt and pepper to taste.
  6. Serve hot, garnished with toasted pumpkin seeds and chopped parsley, if desired.

Notes

For a richer flavor, try using roasted pumpkin puree instead of canned. You can also add a pinch of red pepper flakes for a little heat.

Find it online: https://mommymademeals.com/pumpkin-wild-rice-soup/