Pumpkin Wild Rice Soup Recipe – American Special
Pumpkin wild rice soup is a warm and hearty dish that captures the essence of fall in every spoonful. Combining creamy pumpkin puree with the nutty flavor of wild rice, this soup is not only delicious but also packed with nutrients. The addition of savory vegetables and fragrant spices creates a comforting blend that’s perfect for chilly days. Whether served as a cozy weeknight dinner or as part of a festive gathering, this soup is sure to delight your taste buds and warm your soul. Enjoy it with crusty bread or a light salad for a complete meal!
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Pumpkin Wild Rice Soup Ingredients :
- 1 cup wild rice, rinsed and drained
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (15-ounce) can pure pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed)
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 1 teaspoon ground sage
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Chopped parsley or pumpkin seeds (for garnish)
How to make Pumpkin Wild Rice Soup:
Cook the Wild Rice:In a saucepan, combine the wild rice with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45-50 minutes, or until the rice is tender. Drain any excess water and set aside.
Sauté the Vegetables:In a large pot, heat the olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add Pumpkin and Broth:Stir in the pumpkin puree, vegetable broth, coconut milk, sage, thyme, cinnamon, salt, and pepper. Bring the mixture to a simmer.
Combine Ingredients:Add the cooked wild rice to the pot and stir to combine. Allow the soup to simmer for about 15-20 minutes, letting the flavors meld.
Blend (Optional):For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion to a blender and blend until smooth, then return it to the pot.
Serve:Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds. Enjoy warm!
Recipe Notes :
Pumpkin:You can use canned pumpkin puree for convenience or roast fresh pumpkin for a more vibrant flavor. If using fresh pumpkin, peel, seed, and cube it before cooking until tender and pureeing.
Rice Options:While wild rice adds a unique texture, you can substitute with brown rice or quinoa if desired. Adjust cooking times accordingly.
Creaminess:For a richer soup, increase the amount of coconut milk or use heavy cream instead.
Alternatively, for a lighter version, use low-fat milk or skip the cream altogether.
Seasoning Variations:Feel free to experiment with spices. Nutmeg, cumin, or a pinch of cayenne pepper can add depth to the flavor.
Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; reheat gently on the stove.
