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
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.
Notes
- For a vegan version, use coconut milk and vegetable broth.
- Add cooked sausage or bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
