Introduction
Creamy Pumpkin Wild Rice Soup is the kind of recipe that instantly brings comfort and warmth to the table. It combines the earthy chew of wild rice with the natural sweetness of pumpkin and a creamy, savory broth that feels both nourishing and indulgent. I started making this soup as a fall staple, but it quickly became something I crave year-round. The pumpkin adds depth rather than sweetness, while the wild rice makes the soup filling enough to serve as a main course. What I appreciate most is how balanced it feels. It is creamy without being heavy and rich without feeling overwhelming. This soup works beautifully for weeknight dinners, meal prep, or serving guests when you want something comforting yet a little elevated.
Why You’ll Love This Recipe
This soup is hearty, wholesome, and full of layered flavor. It is naturally comforting, easy to prepare, and perfect for make-ahead meals. It also adapts well to different dietary needs.
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Creamy Pumpkin Wild Rice Soup: Cozy, Hearty, and Perfect for Chilly Days
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A warm and comforting soup made with creamy pumpkin purée, hearty wild rice, and aromatic vegetables, perfect for cozy fall and winter meals.
Ingredients
- 1 cup wild rice, rinsed
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 1/2 cups pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream or coconut milk
- 1 tsp dried thyme
- 1/2 tsp ground nutmeg
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or sage, chopped (for garnish)
Instructions
- Cook wild rice according to package instructions; set aside.
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add vegetable broth, pumpkin purée, thyme, nutmeg, salt, and pepper; stir well.
- Bring to a gentle simmer and cook for 10 minutes.
- Stir in cooked wild rice and cream or coconut milk.
- Simmer for another 5–10 minutes until heated through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs.
Notes
- Coconut milk can be used for a dairy-free version.
- The soup thickens as it cools; add broth if needed when reheating.
- Great served with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Wild rice provides a chewy texture and nutty flavor that gives the soup substance and heartiness.
Pumpkin purée creates the creamy base and adds subtle sweetness along with a beautiful color.
Olive oil is used to sauté the vegetables and build the first layer of flavor.
Onion adds savory depth and forms the aromatic backbone of the soup.
Carrots contribute natural sweetness and balance the earthiness of the rice.
Celery adds mild bitterness and enhances the overall savory profile.
Garlic brings warmth and aromatic intensity.
Vegetable broth forms the liquid base and keeps the soup rich yet balanced.
Heavy cream adds smoothness and richness. I have also tested this with coconut milk for a dairy-free option, and it worked very well.
Dried thyme adds a subtle herbal note that pairs beautifully with pumpkin.
Nutmeg enhances the pumpkin flavor and adds warmth without overpowering the soup.
Salt sharpens and balances all the flavors.
Black pepper adds gentle heat and depth.
Directions
Begin by cooking the wild rice according to package instructions until tender. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the pumpkin purée, dried thyme, nutmeg, salt, and black pepper. Stir well to coat the vegetables and allow the spices to bloom. Pour in the vegetable broth and bring the soup to a gentle simmer. Cook for 15 minutes, stirring occasionally.
Stir in the cooked wild rice and heavy cream. Simmer for an additional 10 minutes until the soup is thick, creamy, and well combined. Taste and adjust seasoning as needed. Serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
A large pot or Dutch oven, a wooden spoon, a cutting board, a sharp knife, and measuring cups and spoons.
Servings and timing
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is about 35 minutes.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the soup thickens too much.
Variations and Customizations
Creamy Pumpkin Wild Rice Soup is easy to adapt. For added protein, cooked chicken or white beans can be stirred in near the end. Kale or spinach can be added for extra nutrients and color. If you prefer a smoky note, a pinch of smoked paprika works beautifully. For a vegan version, replace heavy cream with coconut milk or cashew cream. You can also adjust thickness by adding more broth for a lighter soup or simmering longer for a thicker consistency. These variations allow you to tailor the soup to your preferences while keeping its comforting essence intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 340 kcal |
| Protein | 7 g |
| Carbohydrates | 42 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 520 mg |
Expert Tips & Customizations
Cook rice separately
This prevents the rice from absorbing too much liquid.
Balance the spices
Pumpkin benefits from warm spices, but a light hand keeps it savory.
Adjust consistency
Add broth gradually to reach your preferred thickness.
Let it rest
The flavors deepen after a short rest before serving.
FAQs
Can I use canned pumpkin purée?
Yes, canned pumpkin purée works perfectly. Avoid pumpkin pie filling.
Is this soup freezer-friendly?
Yes, freeze without cream for best texture, then add cream when reheating.
Can I make this soup vegan?
Yes, use vegetable broth and coconut milk or cashew cream.
What type of wild rice should I use?
Pure wild rice or a wild rice blend both work well.
Can I blend this soup?
You can partially blend it for a thicker texture while keeping some rice whole.
Does this soup thicken over time?
Yes, the rice absorbs liquid as it sits, so add broth when reheating.
Conclusion
Creamy Pumpkin Wild Rice Soup is a comforting, nourishing dish that delivers warmth and flavor in every spoonful. With its rich texture, balanced seasoning, and hearty ingredients, it is a recipe that fits perfectly into cozy dinners, meal prep plans, and seasonal menus alike.