Alright, flavor adventurers, gather ’round! Let me tell you about my latest obsession: Pumpkin Wild Rice Soup. This isn’t your grandma’s bland soup, honey. This is a Cuba Queen creation – bold, creamy, and guaranteed to make your taste buds sing.

I’ll never forget the first time I nailed this recipe. I was tweaking it for weeks, trying to get that perfect balance of sweet, savory, and smoky. The batch before was a disaster – way too much spice, not enough pumpkin. But this time? Pure magic.

My friend, Maria, came over, and I served her a bowl. She took one bite, closed her eyes, and said, “Quinn, this is insane! What’s your secret?” And that, my friends, is when I knew this Pumpkin Wild Rice Soup was ready to be unleashed on the world!

This Pumpkin Wild Rice Soup is everything I stand for – taking simple ingredients and transforming them into something extraordinary. It’s a celebration in a bowl, a cozy hug on a chilly day, and a flavor adventure you won’t soon forget. I am beyond pumped to share this recipe with you!

Ingredients You Need

This *vegan* Pumpkin Wild Rice Soup ingredient list is SHORT but mighty!

1 tablespoon olive oil: Don’t skimp – good oil makes a difference!
1 medium yellow onion, chopped: Diced small to melt right in.
2 cloves garlic, minced: Because everything is better with garlic!
1 teaspoon smoked paprika: This is the secret weapon for that smoky depth.
½ teaspoon ground cumin: Adds a warm, earthy note.
¼ teaspoon cayenne pepper (optional): For a little kick! I like it HOT!
1 (15-ounce) can pumpkin puree: Not pumpkin pie filling, just plain puree.
4 cups vegetable broth: Use a good quality broth for the best flavor base.
1 cup cooked wild rice: Pre-cooked makes this soup super fast and easy.
½ cup coconut milk (full-fat): For that creamy, dreamy texture.
Salt and pepper to taste: Seasoning is key, flavor adventurers!
Optional toppings: Toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk.

I’ve found that using *smoked* paprika instead of regular paprika elevates the flavor profile to a whole new level. You can find the best wild rice at most grocery stores. I prefer the Lundberg Family Farms blend.

Splurge on the full-fat coconut milk. It creates a creamy pumpkin soup that is absolutely luxurious! A budget-friendly alternative to the wild rice is a wild rice blend. Just be sure to adjust your cooking time accordingly, so the rice is tender.

To prep, chop your onion and mince your garlic ahead of time. Store them in separate containers in the fridge to save time when you’re ready to cook. Trust me, a little prep goes a long way!

Pro Tip

While you’re prepping, consider making a big batch of butternut squash soup for another cozy meal.

Step-by-Step Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Don’t rush it! We want those onions nice and tender. This creates a solid base for your Pumpkin Wild Rice Soup!
Add the minced garlic, smoked paprika, cumin, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. Get ready for that aroma to fill your kitchen! Don’t let the garlic burn – keep stirring! Pro tip for Pumpkin Wild Rice Soup perfection: toast those spices slightly.
Stir in the pumpkin puree and vegetable broth. Bring to a simmer. Make sure you stir it well, incorporating the pumpkin puree into the vegetable broth. Don’t stress – your Pumpkin Wild Rice Soup is going to be incredible.
Add the cooked wild rice. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is heated through. The wild rice should be tender and have absorbed some of the flavors of the broth and spices. This is where your Pumpkin Wild Rice Soup transforms into pure magic.
Stir in the coconut milk. Season with salt and pepper to taste. Let it simmer for another 5 minutes to meld the flavors together. Now, taste test and adjust the seasoning as needed. This Pumpkin Wild Rice Soup should look creamy and inviting!
Serve hot, garnished with your favorite toppings. I like toasted pumpkin seeds and a swirl of coconut milk. Your Pumpkin Wild Rice Soup should smell heavenly!

Here’s where most people mess up their Pumpkin Wild Rice Soup – they don’t season it properly! Salt and pepper are your friends. Trust me, this soup is all about the flavor. In my kitchen, this Pumpkin Wild Rice Soup takes exactly 35 minutes from start to finish. This will make a delicious vegan pumpkin wild rice soup!

While your Pumpkin Wild Rice Soup is working its magic, grab your camera – this is Instagram gold! The rich color and creamy texture are perfect for a foodie photo. And don’t forget to tag me! I want to see your culinary creations! For more amazing fall soup recipes check out my creamy Reuben soup. It will surely warm you from the inside out!

Presentation Matters

Presentation is key to make your Pumpkin Wild Rice Soup truly sing. Ladle the soup into bowls and garnish with toasted pumpkin seeds for a nutty crunch and visual appeal. A swirl of coconut milk adds extra creaminess and makes it look extra fancy. Chopped fresh cilantro provides a pop of freshness and color.

People absolutely lose their minds when I serve this Pumpkin Wild Rice Soup at fall gatherings. It’s the perfect dish to warm up with on a cool evening. This Pumpkin Wild Rice Soup absolutely slays at dinner parties!

Serve this creamy pumpkin soup with crusty bread for dipping. A side salad with a tangy vinaigrette complements the richness of the soup. For a complete meal, pair it with grilled cheese sandwiches for the ultimate comfort food experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Turn leftover Pumpkin Wild Rice Soup into a creamy pasta sauce by blending it with cooked pasta. How is that for a flavor adventure?

Consider making different seasonal variations of this Pumpkin Wild Rice Soup. Add roasted butternut squash for extra sweetness in the fall. In the summer, top with grilled corn for a smoky twist. The possibilities are endless! This could be a great vegetarian pumpkin soup!

Pairing Suggestion

This Pumpkin Wild Rice Soup reminds me of another family favorite: cheddar garlic herb potato soup. If your kids love this, they’ll go crazy for it!

Frequently Asked Questions

Got questions about this *vegan* Pumpkin Wild Rice Soup? I’ve got answers!

Can I make this Pumpkin Wild Rice Soup spicier?

Absolutely! Add more cayenne pepper or a pinch of red pepper flakes for extra heat. I sometimes add a dash of hot sauce for an extra kick! Don’t be afraid to experiment.

What if I don’t have smoked paprika?

Regular paprika will work in a pinch, but the smoked paprika adds a depth of flavor that really elevates the soup. If you don’t have any paprika, try a dash of chili powder for a similar smoky flavor.

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Roast the pumpkin until tender and then puree it in a food processor. Keep in mind that fresh pumpkin may have a slightly different texture and sweetness than canned puree.

How do I know when my Pumpkin Wild Rice Soup is perfectly done?

The soup is done when the wild rice is tender and the flavors have melded together. The soup should be creamy and smooth. Taste it and adjust the seasoning as needed.

Can I freeze this soup?

Yes, you can freeze Pumpkin Wild Rice Soup for up to 2 months. Let it cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.

Is this soup gluten-free?

Yes, this Pumpkin Wild Rice Soup is naturally gluten-free. Just make sure to use gluten-free vegetable broth and wild rice. The key here is that you always have the option to create a healthy pumpkin soup!

Can I make this in a slow cooker?

You bet! Add all the ingredients (except the coconut milk) to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the coconut milk before serving.

Conclusion

This Pumpkin Wild Rice Soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that make you feel like a culinary rockstar! It’s cozy, comforting, and packed with flavor. This creamy pumpkin soup is so good!

My Pumpkin Wild Rice Soup Power Tips:

Don’t skimp on the smoked paprika! It’s what takes this soup from good to amazing.
Taste and adjust the seasoning! Salt and pepper are your best friends.
Garnish with love! Toasted pumpkin seeds and a swirl of coconut milk make all the difference.

Here are a few Pumpkin Wild Rice Soup variations that I’ve created and loved:

Spicy Chorizo Pumpkin Wild Rice Soup: Add crumbled chorizo sausage for a meaty kick.
Maple Bacon Pumpkin Wild Rice Soup: Crispy bacon and a drizzle of maple syrup? Yes, please!
Curried Pumpkin Wild Rice Soup: Add curry powder and a squeeze of lime juice for an exotic twist.

The Maple Bacon Pumpkin Wild Rice Soup gets the biggest reactions every time. It’s the perfect combination of sweet and savory! If you’re looking for more inspiration, check out Nourishing Pumpkin Wild Rice Soup (Vegan) | Table for Two® by … is a great place to start.

I have so much confidence in you. I know you’re going to nail this recipe! Make this Pumpkin Wild Rice Soup your signature dish. This is going to be a vegan pumpkin wild rice soup that’s so good, it will shock you.

Now go forth and create some delicious Pumpkin Wild Rice Soup memories! Don’t forget to share your results with me. I can’t wait to see what you create!

For even more inspiration, check out Pumpkin Wild Rice Soup Recipe | Gimme Some Oven and Creamy Pumpkin Wild Rice Soup for tips and techniques that will elevate your soup game.

Pumpkin Wild Rice Soup

Print Recipe

Warm up with this creamy and comforting Pumpkin Wild Rice Soup. It’s packed with flavor, hearty wild rice, and the subtle sweetness of pumpkin, making it a perfect fall meal.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can pumpkin puree
1 cup cooked wild rice
1/2 cup heavy cream (or coconut milk for dairy-free)
1 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste
Optional garnishes: toasted pumpkin seeds, chopped parsley

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
Pour in the vegetable broth and stir in the pumpkin puree, cooked wild rice, thyme, and sage.
Bring to a simmer and cook for 15 minutes, stirring occasionally.
Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
Heat through and serve hot, garnished with toasted pumpkin seeds and chopped parsley, if desired.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a pinch of nutmeg or cinnamon for extra warmth.