Easy Pumpkin Wild Rice Soup Recipe!

Oh, hello there, friend! Come on in, kick off your shoes, and let’s get cozy. The smell of autumn is practically singing in my kitchen today because I’m making one of my absolute favorite fall recipes: Pumpkin Wild Rice Soup. Just the aroma alone takes me back to crisp leaves, cozy sweaters, and family gathered around the table.

I have so many memories tied to this Pumpkin Wild Rice Soup. I remember the first time I ever attempted it, I was so intimidated by cooking with wild rice. It seemed so fancy! I accidentally overcooked it, and it was… well, let’s just say it was more of a Pumpkin Wild Rice Soup porridge than soup. We’ve all been there, right? But I persevered, and after a few tweaks and a little kitchen magic, this creamy, dreamy soup became a staple in our home.

This Pumpkin Wild Rice Soup isn’t just a meal; it’s a hug in a bowl. It’s quick enough to whip up on a busy weeknight (believe me, I know busy!), and special enough to serve to guests. It’s the perfect embodiment of my cooking philosophy: simple, nourishing, and utterly delicious. If you are looking for something simple and delicious, consider this Nourishing Pumpkin Wild Rice Soup (Vegan) | Table for Two® by … that allows you more time with your family rather than chained to the kitchen counter. Plus, who doesn’t love a good one-pot meal?

So, grab a spoon, pull up a chair, and let’s get cooking! I’m so excited to share this Pumpkin Wild Rice Soup recipe with you. You will find the end product just divine and nourishing. Don’t worry if you don’t have everything on hand – we can always improvise. That’s the beauty of cooking, isn’t it? It’s all about experimenting and making it your own. Let’s get started!

What You’ll Need for This Pumpkin Wild Rice Soup

Alright, let’s gather our ingredients. This Pumpkin Wild Rice Soup recipe is pretty flexible, so feel free to make substitutions based on what you have on hand. But here’s what I usually use:

• 1 tablespoon olive oil: I always use extra virgin olive oil for my Pumpkin Wild Rice Soup. It adds a depth of flavor that I just love.
• 1 yellow onion, chopped: Don’t skip the onion! It’s the foundation of so much flavor in this Pumpkin Wild Rice Soup.
• 2 carrots, chopped: I like to chop my carrots into small, even pieces so they cook evenly.
• 2 celery stalks, chopped: Celery adds a nice, subtle crunch to the soup.
• 3 cloves garlic, minced: Freshly minced garlic is a MUST. It makes all the difference in this Pumpkin Wild Rice Soup.
• 1 teaspoon dried thyme: Thyme and pumpkin are a match made in heaven!
• 1/2 teaspoon dried sage: Sage adds a warm, earthy note to the soup.
• 1/4 teaspoon ground nutmeg: Just a pinch of nutmeg enhances the pumpkin flavor.
• 1/4 teaspoon red pepper flakes (optional): If you like a little kick, add a pinch of red pepper flakes.
• 4 cups vegetable broth: I prefer low-sodium vegetable broth so I can control the saltiness of the Pumpkin Wild Rice Soup.
• 1 (15-ounce) can pumpkin puree: Make sure you’re using pumpkin puree, not pumpkin pie filling!
• 1 cup cooked wild rice: I often cook my wild rice in advance to save time.
• 1 (13.5-ounce) can coconut milk: This is what makes the soup so creamy! You can also use heavy cream or half-and-half if you prefer, but I love the subtle sweetness of coconut milk. If you’re looking for a vegan wild rice soup option, this is a great choice.
• Salt and pepper to taste: Don’t be shy with the salt and pepper! They really bring out the flavors of the soup.
• Optional toppings: Toasted pumpkin seeds, chopped fresh parsley, a swirl of coconut milk

When making Pumpkin Wild Rice Soup, you can often find wild rice in the grains and pasta aisle of your grocery store. I’ve also seen it at Trader Joe’s and Whole Foods. Here’s a Pumpkin Wild Rice Soup trick I learned: toast the wild rice in a dry pan before cooking it to bring out its nutty flavor.

For a Pumpkin Wild Rice Soup ingredient prep shortcut, I like to buy pre-chopped vegetables. It saves me so much time, especially on busy weeknights. You can find pre-chopped onions, carrots, and celery in the produce section of most grocery stores.

To save money on Pumpkin Wild Rice Soup ingredients, consider buying seasonal produce at your local farmers market. You can often find great deals on pumpkins, squash, and other fall vegetables.

Store leftover cooked wild rice in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

Now that we have all of our ingredients, let’s get cooking!

Let’s Make This Pumpkin Wild Rice Soup Together

Okay, friend, time to roll up those sleeves and get our hands dirty! Don’t worry, this Pumpkin Wild Rice Soup is easier than it looks. I promise! I learned the hard way with Pumpkin Wild Rice Soup that patience is key – especially when it comes to cooking the vegetables.

1. Sauté the Vegetables: 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. Don’t rush this step! Let them get nice and tender. It builds the flavor of the Pumpkin Wild Rice Soup.
2. Add Garlic and Spices: Add the garlic, thyme, sage, nutmeg, and red pepper flakes (if using) to the pot. Cook for another minute, until fragrant. Your Pumpkin Wild Rice Soup should smell like autumn in a bowl right about now!
3. Pour in the Broth and Pumpkin: Pour in the vegetable broth and pumpkin puree. Stir well to combine. Bring the mixture to a simmer. In my kitchen, Pumpkin Wild Rice Soup usually takes about 20-25 minutes to cook through, but it depends on your stove.
4. Simmer: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender. Don’t worry if your Pumpkin Wild Rice Soup seems a little thin at this point. We’ll thicken it up in the next step.
5. Stir in Wild Rice and Coconut Milk: Stir in the cooked wild rice and coconut milk. Heat through. If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup. Just be careful – it’s hot!
6. Season and Serve: Season the Pumpkin Wild Rice Soup with salt and pepper to taste. Ladle into bowls and garnish with toasted pumpkin seeds, chopped fresh parsley, and a swirl of coconut milk, if desired.

While the Pumpkin Wild Rice Soup is cooking, I like to tidy up the kitchen or read a book. Sometimes I even call my mom for a quick chat. This Pumpkin Wild Rice Soup recipe is great because it allows you to be productive (or relax!) while it simmers away.

If you’re feeling extra ambitious, you can even make this Pumpkin Wild Rice Soup in a slow cooker. Just throw everything in (except the wild rice and coconut milk) and cook on low for 6-8 hours. Then, stir in the wild rice and coconut milk during the last 30 minutes of cooking. Talk about an easy slow cooker pumpkin soup!

How I Love to Serve This Pumpkin Wild Rice Soup

Oh, this Pumpkin Wild Rice Soup is so versatile! My family loves this Pumpkin Wild Rice Soup when I serve it with a side of crusty bread for dipping. It’s the perfect comfort food combination.

My go-to side dishes that pair with Pumpkin Wild Rice Soup are a simple green salad with a vinaigrette or some roasted Brussels sprouts. The salad adds a refreshing contrast to the richness of the soup, and the Brussels sprouts add a nice, nutty flavor.

This Pumpkin Wild Rice Soup is perfect for a cozy fall dinner, a potluck with friends, or even a holiday gathering. I often make it for Thanksgiving or Christmas Eve. It’s a crowd-pleaser every time! For great presentation tips for your Pumpkin Wild Rice Soup Recipe | Gimme Some Oven, garnish each bowl with a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, and a few fresh parsley leaves. It makes the soup look so elegant and inviting.

If you have extra Pumpkin Wild Rice Soup, you can store it in an airtight container in the refrigerator for up to 3 days. It also freezes well. I often make a double batch so I can have leftovers for lunch. Consider another type of Pumpkin Wild Rice Soup for a seasonal variation using roasted butternut squash. It adds a lovely sweetness and depth of flavor to the soup.

Friends always ask for this Pumpkin Wild Rice Soup recipe after they try it. It’s become my signature dish, and I’m always happy to share it. This soup is so good, you will want to make a double batch for yourself!

Your Pumpkin Wild Rice Soup Questions Answered

I’ve made this Pumpkin Wild Rice Soup countless times, and I’ve gotten a lot of questions about it over the years. So, I thought I’d share some of the most common ones with you:

• Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can! Roast your own pumpkin and puree it in a food processor or blender. You’ll need about 2 cups of fresh pumpkin puree for this recipe. This is how you can get the most amazing creamy pumpkin soup.
• Can I make this soup vegan? Absolutely! This Pumpkin Wild Rice Soup is already vegan if you use coconut milk. Just make sure your vegetable broth is also vegan-friendly.
• Can I use a different type of rice? While wild rice is the star of this soup, you can substitute brown rice or white rice if you prefer. Just keep in mind that the cooking time may vary.
• Can I add protein to this soup? Definitely! Cooked chicken, turkey, or sausage would be delicious additions to this Pumpkin Wild Rice Soup. Tofu or tempeh would also be great vegan options.
• How can I thicken this soup? If your Pumpkin Wild Rice Soup is too thin, you can simmer it uncovered for a few more minutes to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
• How long does this soup last in the refrigerator? This Pumpkin Wild Rice Soup will last for up to 3 days in the refrigerator. Make sure to store it in an airtight container.
• Can I freeze this soup? Yes, you can freeze this Pumpkin Wild Rice Soup for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.

You know what I do when my Pumpkin Wild Rice Soup turns out too thick? I just add a little extra vegetable broth or water to thin it out. It’s an easy fix!

One mistake I made early on with Pumpkin Wild Rice Soup was not seasoning it enough. Don’t be afraid to add salt and pepper! It really brings out the flavors of the soup. If you like a vegan wild rice soup, using the right seasoning will be essential.

My family prefers this Pumpkin Wild Rice Soup with a little bit of spice, so I always add a pinch of red pepper flakes. But if you don’t like spice, you can leave them out. Some blog readers have reported it still tastes great as a plain, healthy pumpkin soup.

My Final Thoughts on This Pumpkin Wild Rice Soup

This Pumpkin Wild Rice Soup holds a special place in my heart because it reminds me of the joy of cooking and sharing meals with loved ones. It’s a simple recipe, but it’s packed with flavor and comfort. It is a staple in our house when we want something for fall soup recipes.

My Pumpkin Wild Rice Soup Pro Tips:

• Toast the wild rice before cooking it to bring out its nutty flavor.
• Don’t be afraid to experiment with different spices and herbs.
• Garnish with toasted pumpkin seeds, chopped fresh parsley, and a swirl of coconut milk for a beautiful presentation.

Here are a few Pumpkin Wild Rice Soup variations I’ve tried with my family:

• Spicy Pumpkin Wild Rice Soup: Add a chopped jalapeño or a dash of cayenne pepper for a kick.
• Cheesy Pumpkin Wild Rice Soup: Stir in some shredded cheddar or Gruyere cheese at the end for a creamy, cheesy delight.
• Smoked Sausage Pumpkin Wild Rice Soup: Add sliced smoked sausage for a hearty and flavorful meal.

My son, Leo, loves the cheesy version of this Pumpkin Wild Rice Soup, while my daughter, Mia, prefers the spicy version. My husband, David, is happy with any version as long as there’s plenty of bread for dipping.

I encourage you to make this Pumpkin Wild Rice Soup your own. Don’t be afraid to experiment with different ingredients and flavors. That’s what cooking is all about! It’s nice to try a Pumpkin Wild Rice Soup to change up your menu.

I hope you enjoy this Pumpkin Wild Rice Soup as much as my family does. It’s a warm, comforting, and nourishing meal that’s perfect for any occasion. Give this delicious Pumpkin Wild Rice Soup a go and I think you will find it’s sure to become a regular on your table. Happy cooking!

Pumpkin Wild Rice Soup

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This creamy and comforting Pumpkin Wild Rice Soup is packed with savory flavors and hearty textures. It’s a perfect cozy meal for cool autumn evenings.

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

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 1 (15-ounce) can pumpkin puree
• 1 cup cooked wild rice
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic, thyme, sage, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
3. Pour in vegetable broth and stir to deglaze the bottom of the pot. Bring to a simmer.
4. Stir in pumpkin puree and cooked wild rice. Season with salt and pepper to taste.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
6. Stir in heavy cream or coconut milk. Heat through. Do not boil.
7. Serve hot, garnished with fresh parsley.

Notes

For a vegan version, use coconut milk and ensure your vegetable broth is vegan-friendly. You can also add cooked shredded chicken or sausage for extra protein.