Pumpkin Wild Rice Soup Recipe
This creamy Pumpkin Wild Rice Soup is a comforting and nutritious dish, perfect for autumn. The combination of rich pumpkin, hearty wild rice, and aromatic spices creates a warm and satisfying meal that is both delicious and full of flavor.
Equipment
- 1 large pot
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup wild rice, rinsed
- 1 15 oz can pumpkin puree
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 1 cup coconut milk or heavy cream
- to taste salt and pepper
- fresh parsley or cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and add the rinsed wild rice. Bring to a boil, then reduce the heat to low and cover. Simmer for about 25 minutes, until the rice is cooked and tender.
- Stir in the pumpkin puree, dried thyme, ground cumin, and cinnamon. Mix well to combine.
- Using a blender or immersion blender, puree a portion of the soup until creamy (optional). This creates a thicker texture while leaving some wild rice intact for a hearty feel.
- Stir in the coconut milk or heavy cream, mix well, and heat through. Season with salt and pepper to taste.
- Serve hot in bowls, garnished with fresh parsley or cilantro if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
For a spicier version, consider adding a pinch of cayenne pepper or red pepper flakes.
Adjust the consistency of the soup by adding more broth if you prefer a thinner soup.