Pumpkin Wild Rice Soup is the kind of cozy comfort food that makes any autumn or winter day feel a little warmer. Creamy pumpkin and nutty wild rice join forces with fragrant herbs, a splash of cream (or coconut milk for a plant-based twist), and savory onions and garlic to craft a soup that’s equal parts nourishing and indulgent. Each spoonful delivers a taste of fall and a burst of color, making it a showstopper on your holiday table or a standout for busy weeknights when you crave something hearty and wholesome.

Pumpkin Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Wild Rice Soup lies in its blend of simple, pantry-friendly ingredients that come together to create something truly greater than the sum of its parts. Each ingredient brings its own personality to the bowl: aroma, creaminess, hearty texture, or a pop of color.

Unsalted butter: Gives the vegetables a rich, buttery base and helps mellow the onions and garlic.
Onion: Adds depth and subtle sweetness as it slowly sautés and softens.
Garlic: Infuses the soup with a bold, aromatic flavor kick you’ll notice with every bite.
Wild rice: Brings nutty chewiness and earthy flavor, plus those beautiful speckles throughout the soup.
Chicken or vegetable broth: Forms the savory backbone; use vegetable broth for a vegetarian or vegan version.
Pumpkin puree: Offers creamy texture and that gorgeous golden color—make sure it’s pure pumpkin, not pie filling!
Heavy cream or coconut milk: Creates a luxurious, silky finish; coconut milk keeps it dairy-free without sacrificing richness.
Dried thyme: Adds herbal notes for a classic, comforting taste.
Ground nutmeg: A pinch deepens the fall flavors and complements the pumpkin beautifully.
Salt and freshly ground black pepper: Essential for balancing and amplifying every other flavor in your bowl.
Fresh parsley: Brings a burst of fresh, verdant color right before serving—don’t skip the garnish!

How to Make Pumpkin Wild Rice Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and garlic, and let them soften gently for about five minutes. This is where incredible flavor begins, as the butter unlocks the sweetness of the onion and the sharpness of the garlic, laying down a deliciously fragrant foundation.

Step 2: Toast the Wild Rice

Add your rinsed wild rice to the pot and stir for two minutes. Toasting the wild rice before adding any liquid gives it a nutty edge and helps it hold its shape and texture, important for that satisfying, hearty bite in every spoonful.

Step 3: Simmer to Tenderness

Pour in your chicken or vegetable broth, then increase the heat to bring everything to a boil. As soon as it bubbles, reduce the heat, cover, and let the soup simmer for about 45 minutes. This is when the wild rice cooks through, plumping up and soaking in all the aromatic flavors from the broth and veggies.

Step 4: Stir in Pumpkin and Creamy Goodness

Once your wild rice is tender, fold in the pumpkin puree, heavy cream or coconut milk, dried thyme, and ground nutmeg. Bring the soup back up to heat, but keep it just under a simmer—no boiling needed here. The cream and pumpkin meld beautifully, turning the soup silky and deeply flavorful.

Step 5: Finish and Season

Give the soup a taste, then season with salt and freshly ground black pepper to your liking. You’re now ready to garnish with plenty of chopped fresh parsley just before serving. The bright green looks beautiful against the orange and adds a fresh uplift to each bowl.

How to Serve Pumpkin Wild Rice Soup

Garnishes

Don’t underestimate the power of a well-chosen garnish! A generous sprinkle of chopped fresh parsley adds both color and freshness. For even more flair, try a swirl of cream or a sprinkle of roasted pumpkin seeds—they add crunch and look stunning atop the velvety soup.

Side Dishes

Pumpkin Wild Rice Soup pairs perfectly with thick slices of crusty artisan bread, a grilled cheese sandwich, or even a crisp fall salad on the side. These options help round out the meal whether you’re hosting a crowd or keeping it casual on a chilly night.

Creative Ways to Present

For a special occasion, ladle your Pumpkin Wild Rice Soup into hollowed mini pumpkins for a whimsical touch. Alternatively, serve in wide shallow bowls with creative toppings—crispy bacon, crumbled goat cheese, or fresh sage leaves crisped in butter. It’s a playful way to make this comforting soup your own.

Make Ahead and Storage

Storing Leftovers

Once the soup has completely cooled, transfer it to airtight containers and refrigerate for up to four days. The flavors actually deepen as it sits, making leftovers even more irresistible. Just be sure to give it a good stir before reheating, as the rice continues to soak up some of the broth.

Freezing

Pumpkin Wild Rice Soup freezes beautifully, especially if you use coconut milk rather than dairy cream. Let the soup cool, portion it into freezer-safe containers, and freeze for up to three months. Defrost overnight in the refrigerator before reheating gently on the stovetop.

Reheating

Reheat the soup over low heat on the stove, stirring often. If the soup has thickened in the fridge, add a splash of broth or water to loosen it to your desired consistency. Warm until steaming, but avoid boiling to keep the cream silky and the rice tender.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! While wild rice gives a unique nutty flavor and lovely texture, brown rice works in a pinch. Just note that cook time and final texture will change, so check for doneness and consistency.

Is Pumpkin Wild Rice Soup vegan-friendly?

It definitely can be! Swap the butter for olive oil, use vegetable broth, and opt for coconut milk instead of heavy cream. The soup stays incredibly creamy and flavorful with these simple adjustments.

What’s the best way to add protein?

For extra heartiness, stir in cooked sausage, diced cooked chicken, or crumbled bacon after the soup finishes simmering. If you prefer a plant-based protein, try a scoop of cooked lentils or white beans for an added boost.

Can I use fresh pumpkin instead of canned puree?

Yes! Roast cubes of fresh pumpkin until tender, then puree in a blender or food processor. Use an equal amount in place of the canned puree. It adds a fresh, slightly different flavor and a bit more hands-on time.

How can I make Pumpkin Wild Rice Soup gluten-free?

Great news: it’s already naturally gluten-free! As long as your broth and any add-ins are gluten-free, you’re good to go.

Final Thoughts

I hope you give this Pumpkin Wild Rice Soup a try, whether you’re looking for a soul-warming meal or a festive highlight for your table. Its creamy texture, gorgeous color, and enticing flavors are sure to win you over from the very first spoonful. Happy cooking!

Pumpkin Wild Rice Soup Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the cozy flavors of fall with this creamy and hearty Pumpkin Wild Rice Soup. Made with pumpkin puree, wild rice, and a blend of warm spices, this soup is the perfect comfort dish for chilly evenings.

Ingredients

Scale

For the soup:

2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup wild rice, rinsed
4 cups chicken or vegetable broth
1 can (15 ounces) pumpkin puree
1 cup heavy cream or coconut milk
1 teaspoon dried thyme
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

For garnish:

Fresh parsley

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
Stir in the wild rice and cook for 2 minutes to toast lightly. Pour in the broth and bring to a boil.
Reduce heat, cover, and simmer for about 45 minutes or until the wild rice is tender.
Stir in the pumpkin puree, heavy cream, thyme, and nutmeg. Heat through without boiling.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.