Print

Pumpkin Wild Rice Soup

Cozy Bowl of 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.

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

Instructions

  1. 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.
  2. Add the garlic and cook for another minute until fragrant.
  3. Pour in the vegetable broth and stir in the pumpkin puree, cooked wild rice, thyme, and sage.
  4. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
  6. 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.

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