Creamy Pumpkin Wild Rice Soup
This cozy Creamy Pumpkin Wild Rice Soup is rich, hearty, and perfect for fall! With tender vegetables, earthy wild rice, and velvety pumpkin puree, it’s comfort in a bowl.
Equipment
- Large Pot
- Wooden Spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
Soup Base
- 2 Tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 cup uncooked wild rice rinsed
- 4 cups vegetable broth or chicken broth if not vegan
- 1 cup pumpkin puree unsweetened
- 1 cup unsweetened coconut milk or other dairy-free milk
- 1 tsp salt to taste
- ½ tsp black pepper
- ½ tsp thyme dried or fresh
Optional Garnish
- fresh parsley chopped
- pumpkin seeds toasted, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
- Stir in wild rice, thyme, salt, and pepper. Add vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 40–45 minutes until rice is tender.
- Stir in pumpkin puree and coconut milk. Cook for 5 more minutes, stirring until creamy and heated through.
- Taste and adjust seasoning if needed. Garnish with parsley and toasted pumpkin seeds before serving.
Notes
This creamy pumpkin soup is naturally vegan and gluten-free. For a thicker texture, blend half the soup before adding coconut milk. Store leftovers up to 3 days in the fridge.