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