This creamy pumpkin wild rice soup is the perfect fall dish! It’s warm, hearty, and packed with flavors from pumpkin, herbs, and tender wild rice. Yummy!
I love how the pumpkin gives it a lovely color and smooth texture. Plus, making it is so easy! Just stir everything together and let it warm up—no fancy cooking skills needed!
Key Ingredients & Substitutions
Wild Rice: This is the star of the soup, giving it a hearty texture. If you can’t find wild rice, a mix of brown rice or quinoa can work, though the cooking times will vary. Personal tip: I love the nutty flavor of wild rice, so I recommend sticking with it if you can!
Pumpkin Puree: Always go for canned pumpkin puree and not the pie filling, which has added sugars and spices. If you’re feeling adventurous, you could roast and puree your own pumpkin, but it does take more time. I love the convenience of canned puree!
Heavy Cream: For a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. If you’d like a less rich soup, consider using evaporated milk instead. I often use half-and-half for the right balance of creaminess without being too heavy.
Broth: Vegetable broth is great for a vegetarian option, but chicken broth adds a nice depth of flavor. If you’re in a pinch, water works too, though it won’t be as flavorful. I prefer vegetable broth to keep it plant-based!
How Do I Achieve the Best Creamy Texture?
The key to a creamy soup lies in how you integrate the cream and pumpkin. Here are some steps to follow:
- First, make sure to stir the pumpkin puree into the soup when the rice is tender. This helps it blend seamlessly.
- When adding the cream, do so slowly while stirring continuously. This keeps the cream from curdling and helps it combine evenly.
- Do not bring the soup to a boil after adding the cream; just heat it through gently. This ensures a smooth texture without separating the ingredients.
Follow these tips, and you’ll have a creamy, delicious soup every time! Enjoy the warmth and inviting aroma it brings to your kitchen!
Creamy Pumpkin Wild Rice Soup
Ingredients You’ll Need:
- 1 cup wild rice, rinsed and drained
- 6 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream or half-and-half
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground black pepper
- Salt to taste
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This creamy pumpkin wild rice soup will take about 10 minutes of prep time and 50-60 minutes of cooking time. That includes the 45-50 minutes for the wild rice to become tender and just a few extra minutes to combine the soup’s delicious flavors. Less than an hour for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, add the chopped onion, celery, and carrots. Sauté these veggies for about 5-7 minutes, or until they are softened and the onion becomes translucent. This step builds a flavorful base for your soup!
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute until you can smell its delicious aroma. Be careful not to let it burn!
3. Combine Rice and Broth:
Now, pour in the wild rice and the vegetable broth. Stir in the dried thyme and sage. Bring this mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes, or until the rice is tender and plump.
4. Stir in the Pumpkin:
Once the rice is ready, it’s time to add the star of the soup—pumpkin puree! Stir it in carefully until it blends with the broth, creating that beautiful, creamy texture.
5. Add Cream:
Slowly pour in the heavy cream while stirring gently to incorporate it into the soup. Avoid boiling the soup after adding the cream; just heat it through to keep that lovely creamy texture.
6. Season to Taste:
Sprinkle in salt and black pepper to taste. Give it a final stir and adjust the seasoning as needed!
7. Serve and Enjoy:
Continue to heat the soup gently until it’s warm throughout. Serve it hot in bowls, garnished with fresh parsley or chives if you’d like a pop of color and freshness!
Enjoy your rich, creamy pumpkin wild rice soup! Perfect for a cozy evening or a gathering with loved ones!
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables Instead?
Absolutely! Using frozen chopped onions, carrots, and celery is a great time-saver. Just add them directly to the pot without thawing, and sauté until they are heated through and tender, which may take a bit longer than fresh vegetables.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Be sure to let the soup cool completely before transferring it to the freezer. Thaw overnight in the refrigerator before reheating!
Can I Make This Soup Vegan?
Yes! To make the soup vegan, use vegetable broth and replace the heavy cream with a plant-based alternative like coconut milk or cashew cream. It will still be creamy and delicious!
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, a side salad, or even a grilled cheese sandwich! You can also serve it over cooked quinoa or a grain of your choice for a heartier meal.