Pumpkin Wild Rice Soup Recipe
This creamy and flavorful Pumpkin Wild Rice Soup is perfect for a cozy dinner. It's packed with nutrients and has a delightful autumnal flavor, making it a beautiful and comforting dish for any time of the year.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Blender or immersion blender (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup pumpkin puree canned or freshly made
- 1 cup wild rice
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk or heavy cream for a richer flavor
- to taste fresh parsley or pumpkin seeds for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened, stirring occasionally.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the pumpkin puree, wild rice, broth, thyme, cumin, salt, and pepper to the pot. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the wild rice is tender.
- Once the rice is cooked, stir in the coconut milk. If you prefer a creamier soup, use a blender or immersion blender to puree a portion of the soup for a smoother texture.
- Taste and adjust seasoning if necessary. Simmer for an additional 5 minutes, then serve hot, garnished with fresh parsley or pumpkin seeds if desired.
Notes
For added protein, consider mixing in cooked chicken or beans.
This soup freezes well; just be sure to leave out the coconut milk if you plan to freeze it. Add it when reheating for the best flavor and texture.