This warm and creamy pumpkin wild rice soup is a hug in a bowl! It’s packed with cozy flavors, combining velvety pumpkin, nutty wild rice, and some spices to warm you right up.
Whenever I make this soup, I can’t help but smile. It brings back memories of chilly days and cozy blankets. Plus, it’s super easy to whip up—chop, simmer, and enjoy!
Key Ingredients & Substitutions
Wild Rice: This grain is nutty and chewy, making it perfect for soups. If you can’t find wild rice, a mix of brown rice and a bit of white rice can work in a pinch. You may need to adjust cooking times as they cook differently.
Olive Oil: I love using olive oil for its flavor. However, if you’re looking for a different taste, avocado oil is a great alternative that also has a high smoke point.
Carrots & Celery: These are classic soup vegetables for great flavor. If you’re low on either, you can use parsnips or bell peppers instead. Just keep in mind that the flavor may shift slightly.
Pumpkin Puree: Make sure to grab plain pumpkin puree, not the spiced pie filling. If pumpkin isn’t available, butternut squash puree is a lovely substitute that adds a similar creaminess.
Coconut Milk: I appreciate coconut milk for its rich texture. For a non-dairy creaminess, you could also use cashew cream or heavy cream if you’re okay with dairy.
How Do You Ensure the Wild Rice is Perfectly Cooked?
Cooking wild rice is important for the right texture in your soup. Be patient during the simmering stage to let the grains absorb flavor and become tender.
- Start by rinsing the wild rice. This helps to remove excess starch and may lead to fluffier rice.
- Bring your mixture to a boil after adding wild rice. Then reduce the heat and cover the pot to allow it to simmer gently.
- Check the rice after 45 minutes. The grains should have burst open and become tender. If they still feel tough, give them 5 more minutes.
How to Make Nourishing Pumpkin Wild Rice Soup?
Ingredients You’ll Need:
For the Soup:
- 1 cup wild rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 2 cups kale or spinach, chopped (optional)
- 1 cup coconut milk (or heavy cream for a non-dairy option)
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This delightful soup will take you about 15 minutes for preparation and about 45-50 minutes of cooking. In total, you should set aside around 1 hour to create a warm and nourishing dish perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once it’s warm, add the diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes, stirring occasionally until they become nice and soft.
2. Add Garlic:
Now it’s time to add in the minced garlic. Cook it for another 1-2 minutes or until it becomes fragrant—this will make your kitchen smell amazing!
3. Combine the Rest of the Ingredients:
Next, stir in the rinsed wild rice along with the vegetable broth, pumpkin puree, thyme, sage, salt, and black pepper. Bring this mixture to a boil, then reduce the heat to low, and cover the pot with a lid.
4. Let it Simmer:
Let the soup simmer gently for about 45-50 minutes. Check the wild rice after about 45 minutes; it’s ready when it’s tender and has burst open—so delicious!
5. Add Greens (if using):
If you’re adding kale or spinach, toss it into the soup now. Stir until the greens are wilted, which should only take about 5 minutes.
6. Stir in Coconut Milk:
Finally, pour in the coconut milk (or heavy cream if you prefer). Stir well to combine everything, and taste your soup. Adjust the seasoning if you think it needs a little more salt or pepper.
7. Serve and Enjoy:
Serve your nourishing soup hot! If you’d like, garnish it with some fresh herbs for a lovely touch. Enjoy this cozy, hearty dish!
Can I Substitute Another Type of Rice?
Absolutely! While wild rice gives a unique flavor and texture, you can substitute it with brown rice for a similar nutty taste. Just keep in mind that brown rice may require a longer cooking time (about 50-55 minutes) to ensure it’s fully cooked.
What If I Don’t Have Vegetable Broth?
No problem! You can use water mixed with a little bit of soy sauce or Tamari to add flavor. Alternatively, homemade broth or chicken broth will work if you’re not keeping it vegetarian—just adjust the salt accordingly since store-bought broths can be saltier.
Can I Make This Soup Ahead of Time?
Yes, you can make this soup ahead! Simply follow the recipe, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth if it thickens too much.
How to Store Leftovers
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. If freezing, leave out the coconut milk until you’re ready to reheat, as it can change texture when frozen. Thaw overnight in the fridge and then stir in the coconut milk when reheating.
