Go Back

Pumpkin Wild Rice Soup

This warm and comforting Pumpkin Wild Rice Soup combines the creamy richness of pumpkin with the nutty flavor of wild rice, making it a perfect dish for chilly days. Packed with nutrients and flavor, it’s sure to be a hit at the dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 stirring spoon
  • 1 measuring cups and spoons
  • 1 blender or immersion blender optional
  • 6 serving bowls

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup wild rice, rinsed and drained
  • 4 cups vegetable broth
  • 2 cups pumpkin puree canned or fresh
  • 1 cup coconut milk or heavy cream
  • 2 cups kale or spinach, chopped
  • 1 tablespoon maple syrup optional

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, ground ginger, ground cinnamon, salt, and black pepper. Stir and cook for another 1-2 minutes until fragrant.
  • Add the rinsed wild rice to the pot and stir to coat the rice with the spices and oil.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes or until the rice is tender and cooked through.
  • Stir in the pumpkin puree and coconut milk, mixing well. Let simmer for an additional 5 minutes to combine the flavors.
  • Add the chopped kale or spinach to the pot and cook until wilted, about 2-3 minutes. If desired, stir in maple syrup for a touch of sweetness.
  • For a creamier texture, you can blend a portion (or all) of the soup using an immersion blender or transferring it to a regular blender in batches.
  • Serve hot in bowls, garnished with additional kale or a drizzle of coconut milk if desired.

Notes

For a spicier kick, consider adding a pinch of red pepper flakes along with the spices.
You can substitute the coconut milk with heavy cream or a dairy-free alternative based on preference.
Leftovers can be stored in an airtight container in the fridge for up to 4 days and can be reheated on the stove.