Pumpkin Wild Rice Soup is the warm hug in a bowl we all yearn for as the leaves start to turn and the air gets that delightful crispness. Imagine a steaming pot of creamy, pumpkin-infused goodness, with wild rice adding a wholesome chewiness and herbs dancing joyfully in the mix. delicious autumn squash soup The aroma wafting through your kitchen will have you feeling like you’re walking through an autumn wonderland, even if you’re just in your home office wearing slippers. You might also enjoy this Autumn Squash Soup recipe.
This soup isn’t just food; it’s a memory-maker. Picture this: you, cozy on the couch with your loved ones, bowls of this divine Pumpkin Wild Rice Soup in hand, laughter echoing around you. cozy cabbage soup recipe Whether it’s a chilly evening or a festive gathering, this bowl of warmth promises to elevate any occasion and create unforgettable moments.
Why You'll Love This Recipe
- This Pumpkin Wild Rice Soup is incredibly easy to whip up, making it perfect for weeknight dinners
- Its cozy flavors come together beautifully and will leave everyone asking for seconds
- The vibrant orange hue makes it visually stunning and adds festive cheer to any table setting
- It’s versatile enough to be enjoyed as a starter or a main dish, satisfying both appetite and soul
I remember making this soup for my friends during our annual fall movie marathon; they couldn’t get enough and even fought over the last bowl!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Pumpkin Puree: Ensure it’s 100% pumpkin for the best flavor; skip the pie filling!
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Wild Rice: This chewy grain adds texture; you can also mix with brown rice for variation.
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Vegetable Broth: Use low-sodium broth so you control the saltiness.
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Onion: Choose yellow onions for their sweetness; sauté until translucent for depth.
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Garlic: Fresh garlic cloves are best; they bring an aromatic punch.
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Carrots: Diced carrots add sweetness and color; chop them small for even cooking.
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Coconut Milk: Full-fat coconut milk gives creaminess; light versions can work too if desired.
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Spinach or Kale: Fresh greens add nutrition; throw them in at the end so they stay vibrant.
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Spices (Cinnamon & Nutmeg): A pinch of these warms up flavors beautifully—don’t skip them!
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Lemon Juice: A splash at the end brightens all flavors; freshly squeezed is always best.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté Those Aromatics: In a large pot over medium heat, add olive oil and sauté chopped onions until they turn translucent and sweet-scented. Toss in minced garlic towards the end to avoid burning it.
Add Carrots and Rice: Stir in diced carrots and wild rice, coating them with oil for flavor absorption. Let this mixture toast slightly before adding liquid to enhance its nutty taste.
Pumpkin Power Time!: Pour in canned pumpkin puree along with vegetable broth. Stir well and watch those beautiful colors swirl together like a fall sunset.
Simmer Away!: Bring everything to a gentle boil then reduce heat; let your soup simmer uncovered for about 30 minutes until rice is tender. Your kitchen will smell heavenly!
Creamy Finish Line!: Stir in coconut milk along with fresh spinach or kale until wilted. Add your spices of cinnamon and nutmeg while tasting—not forgetting that splash of lemon juice right before serving.
Enjoy every bite of this comforting Pumpkin Wild Rice Soup! It’s like wrapping yourself in your favorite blanket—deliciously satisfying! must-try Thanksgiving side dishes.
You Must Know
- This Pumpkin Wild Rice Soup is a delightful blend of flavors that warms the soul
- The rich, creamy texture combined with earthy spices makes it a cozy go-to for chilly evenings
- Plus, it’s vegetarian-friendly and perfect for meal prep!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add the pumpkin puree and spices. This ensures flavor builds before adding the wild rice and stock for that perfect creamy finish.
Add Your Touch
Feel free to swap out wild rice for quinoa or add roasted vegetables for extra texture. A sprinkle of parmesan on top gives a delightful savory kick!
Storing & Reheating
Store leftover soup in an airtight container in the refrigerator for up to five days. Reheat on the stove over low heat, stirring occasionally until warmed through.
Chef's Helpful Tips
- To elevate your Pumpkin Wild Rice Soup, consider using homemade vegetable stock instead of water for richer flavor
- Always taste as you go to adjust seasoning perfectly
- Remember to let the soup sit after cooking; flavors meld beautifully as it cools!
The first time I made this soup, I served it at a dinner party. Everyone kept asking for seconds and thirds—it felt like a warm hug in a bowl!
FAQ
Can I use canned pumpkin for Pumpkin Wild Rice Soup?
For more inspiration, check out this Pumpkin Whipped Feta Dip recipe.
Yes, canned pumpkin puree works wonderfully and saves time in preparation.
How do I make this soup vegan-friendly?
Use vegetable broth instead of chicken stock and coconut milk for creaminess.
What can I serve with Pumpkin Wild Rice Soup?
This soup pairs well with crusty bread or a fresh salad for a complete meal.
Pumpkin Wild Rice Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Pumpkin Wild Rice Soup is the ultimate fall comfort food, blending creamy pumpkin with chewy wild rice and aromatic herbs. This hearty soup is perfect for chilly evenings and festive gatherings, creating warm memories with every spoonful. With its vibrant orange hue and rich flavors, it’s not just a meal—it’s an experience that wraps you in cozy warmth.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup wild rice
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 (13.5 oz) can coconut milk
- 2 cups fresh spinach or kale
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Juice of 1 lemon
Instructions
- In a large pot over medium heat, add olive oil and sauté onions until translucent. Add minced garlic and cook until fragrant.
- Stir in diced carrots and wild rice, toasting for a few minutes.
- Pour in pumpkin puree and vegetable broth; stir well.
- Bring to a gentle boil; reduce heat and simmer uncovered for about 30 minutes or until rice is tender.
- Stir in coconut milk and fresh greens until wilted. Season with cinnamon, nutmeg, and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
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