Pumpkin Wild Rice Soup Recipe – American Special
Pumpkin wild rice soup is a warm and hearty dish that captures the essence of fall with creamy pumpkin puree melded alongside the earthy, nutty texture of wild rice. Veggies like carrots, celery, and onion build a savory base, while sage, thyme, and a hint of cinnamon give the soup aromatic depth. Whether you’re making it for a chilly evening, a family dinner, or for a festive gathering, this soup delivers comfort in every spoonful. Serve it with crusty bread or a fresh salad to round out the 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 Source: Using fresh, roasted pumpkin adds brightness and depth; canned pumpkin adds convenience with still-great flavor.
Rice Variations: Wild rice gives a chewy, rustic texture; you can substitute brown rice or quinoa for a softer bite, adjusting cooking time accordingly.
Creaminess & Texture Adjustment: For a richer soup, increase the coconut milk (or cream); for lighter versions, reduce cream or use low-fat milk.
Spice Tweaks: Sage, thyme, and cinnamon are core, but consider adding nutmeg, cumin, or a small pinch of cayenne for warmth or complexity.
Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, use freezer-safe containers and reheat gently on the stove to preserve flavor.
