Pumpkin Wild Rice Soup

$- 1 cup wild rice, rinsed - 2 cups pumpkin puree (canned or fresh) - 1 medium onion, diced - 2 garlic cloves, minced - 3 carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 cup coconut milk - 1 teaspoon ground sage - 1 teaspoon thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish - Pumpkin seeds for garnish (optional) In this Pumpkin Wild Rice Soup, each ingredient plays a key role. The wild rice offers a nutty taste and chewy texture. Pumpkin puree adds creaminess and a subtle sweetness. Diced onion and garlic bring a strong base flavor. Carrots and celery give a fresh crunch and balance the dish. I love using coconut milk for creaminess. It gives the soup a nice tropical twist. Ground sage and thyme add warmth and depth. Adjust the salt and pepper to fit your taste. Don't forget the garnishes! Fresh parsley adds color and brightness. Pumpkin seeds give a nice crunch when sprinkled on top. Each ingredient makes this soup comforting and delicious. {{ingredient_image_1}} 1. First, heat olive oil in a large pot over medium heat. 2. Add diced onion, minced garlic, diced carrots, and diced celery. 3. Sauté these veggies for 5 to 7 minutes. You want them soft, and the onion should look clear. 4. Next, stir in the ground sage and thyme. Cook for one more minute. This helps the spices release their great smell. 5. Now, add the rinsed wild rice to the pot. Pour in the vegetable broth too. 6. Bring the mix to a boil. Then, reduce the heat to a simmer. 7. Cover the pot and let the soup cook for 30 to 40 minutes. The rice should be soft when done. 1. Once the wild rice is tender, stir in the pumpkin puree. 2. Then, add in the coconut milk and mix well. 3. Let the soup simmer for another 10 minutes. This helps all the flavors blend together. 4. Taste the soup. Add salt and pepper as needed to bring out the flavors. 1. Serve the soup hot. 2. Garnish with chopped fresh parsley for a pop of color. 3. You can add pumpkin seeds on top for some crunch. 4. Pair the soup with crusty bread or a side salad for a complete meal. Achieving the perfect rice texture To get wild rice just right, rinse it well before cooking. This step removes excess starch and helps the rice cook evenly. When you add it to the pot, make sure to use enough broth. The rice needs liquid to cook fully. Keep an eye on it while it simmers. You want the rice to be tender but not mushy. About 30 to 40 minutes usually does the trick. Flavor enhancement suggestions To boost the flavor, use fresh herbs instead of dried ones. Fresh thyme or sage adds a bright taste. You can also add a splash of lemon juice at the end. This gives the soup a nice zing. If you want more spice, try adding a pinch of cayenne pepper or red pepper flakes. This adds warmth without overwhelming the dish. Alternative vegetables If you want to swap out some veggies, go for it! Sweet potatoes or butternut squash work well. You can also use leeks instead of onions for a milder flavor. Don't be afraid to mix in leftover veggies you have at home. Just remember to keep your flavors balanced. Dairy-free options For a creamier texture without dairy, stick with coconut milk. It adds creaminess and a hint of sweetness. If you prefer almond or oat milk, those can work too, but the soup may be less rich. Always check the labels to ensure they fit your dietary needs. Pro Tips Choose the Right Rice: Wild rice adds a nutty flavor and chewy texture, but you can substitute with brown rice if you prefer. Just adjust the cooking time accordingly. Fresh Herbs for Flavor: Using fresh herbs like sage and thyme can enhance the soup's flavor profile significantly compared to dried herbs. Adjust Creaminess: If you prefer a creamier soup, feel free to add more coconut milk or even a splash of heavy cream for richness. Garnish for Appeal: Top your soup with additional garnishes like a drizzle of olive oil or a sprinkle of nutritional yeast for an extra layer of flavor and visual appeal. {{image_2}} You can make your Pumpkin Wild Rice Soup even heartier by adding protein. Beans and lentils work great. They add texture and flavor. Just stir in one can of black beans or a cup of cooked lentils during the last 10 minutes of cooking. This change gives your soup a boost of protein. If you prefer meat, cooked chicken or sausage is a tasty option. Simply shred some cooked chicken or slice up cooked sausage and add it to your pot. This step not only adds protein but also enhances the flavor. The meat absorbs the rich broth and spices, making each bite more satisfying. Using fresh pumpkin can take your soup to the next level. Fresh pumpkin has a bright flavor that canned puree may lack. To prepare fresh pumpkin, cut it into chunks, roast it until tender, and then blend it to a smooth puree. This extra step makes your soup taste even fresher and more vibrant. You can also think about using seasonal herbs. Fresh thyme or sage adds a lovely touch. Just chop some and stir it in right before serving. This way, you highlight the natural taste of your soup while adding a burst of freshness. These small changes can make a big difference in flavor and enjoyment. To keep your Pumpkin Wild Rice Soup fresh, start by storing leftovers properly. First, let the soup cool down to room temperature. Then, pour it into an airtight container. This helps keep the soup's rich flavor. You can refrigerate the soup for up to five days. If you want to save it for later use, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can last in the freezer for up to three months. When you're ready to enjoy the soup again, reheating properly is key. The best method is to use a pot on the stove. Pour the soup into the pot and heat over low to medium heat. Stir it often to keep it from sticking. This method warms the soup evenly. You can also use a microwave if you’re in a hurry. Place the soup in a microwave-safe bowl. Heat it for one to two minutes, stirring halfway through. Check if it’s hot enough before serving. Can I substitute wild rice with regular rice? Yes, you can use regular rice. However, it will change the texture. Wild rice has a nutty taste and chewy texture. Regular rice cooks faster and may need less broth. How long does Pumpkin Wild Rice Soup last in the fridge? This soup lasts about 4 to 5 days in the fridge. Store it in a sealed container. Can I make this soup in a slow cooker? Yes, you can! Just add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours. Stir in the coconut milk and pumpkin puree at the end. What are the health benefits of pumpkin soup? Pumpkin is low in calories and high in vitamins. It offers vitamin A, fiber, and antioxidants. These nutrients help support eye health and boost your immune system. This blog post provides a detailed guide to making a delicious pumpkin wild rice soup. We covered the key ingredients, preparation steps, and tips for storing and reheating. I shared variations for adding protein and using seasonal ingredients. In closing, this soup is not just tasty; it’s also healthy and easy to make. You can enjoy it on busy days or special occasions. Don’t hesitate to try different ingredients to make it your own!$

A hearty and creamy soup made with wild rice, pumpkin, and vegetables, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

1 cup wild rice, rinsed
2 cups pumpkin puree (canned or fresh)
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
6 cups vegetable broth
1 cup coconut milk
1 teaspoon ground sage
1 teaspoon thyme
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped
optional pumpkin seeds for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery; sauté for about 5-7 minutes until the veggies are softened and the onion is translucent.
Stir in the ground sage and thyme, cooking for another minute until fragrant.
Add the rinsed wild rice to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for about 30-40 minutes, or until the rice is tender.
Once the wild rice is cooked, stir in the pumpkin puree and coconut milk. Mix well and let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
Season the soup with salt and pepper to taste, adjusting as desired.
Serve hot, garnished with chopped fresh parsley and a sprinkle of pumpkin seeds for added texture and flavor.

Notes

Feel free to add other vegetables or spices as desired.

Keyword pumpkin, soup, vegetarian, wild rice