Pumpkin Wild Rice Soup
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Add garlic, thyme, sage, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in vegetable broth and stir to deglaze the bottom of the pot. Bring to a simmer.
- Stir in pumpkin puree and cooked wild rice. Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
- Stir in heavy cream or coconut milk. Heat through. Do not boil.
- 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.
Find it online: https://delilita.com/pumpkin-wild-rice-soup/