Description
Pumpkin Wild Rice Soup is the ultimate fall comfort food, combining the rich flavors of roasted pumpkin and earthy wild rice in a creamy broth. This easy-to-make recipe will have your kitchen filled with delightful aromas, making it perfect for chilly evenings and festive occasions. Enjoy a bowl of warmth that’s not only delicious but visually striking, inviting friends and family to gather around the table.
Ingredients
Scale
- 2 cups fresh pumpkin, diced
- 1 cup pre-cooked wild rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, warm olive oil. Sauté chopped onions and minced garlic until fragrant and translucent.
- Add diced pumpkin and vegetable broth. Simmer for about 10 minutes until the pumpkin is tender.
- Stir in cooked wild rice, allowing it to absorb flavors for an additional 5 minutes.
- For a creamy texture, blend the soup using an immersion blender or leave it chunky for a rustic feel.
- Season with cinnamon, nutmeg, salt, and pepper. Let simmer on low heat for another 5 minutes.
- Ladle into bowls and garnish with fresh herbs or toasted seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg