Description
Pumpkin Wild Rice Soup is a heartwarming dish that captures the essence of autumn in every spoonful. Creamy pumpkin puree blends beautifully with nutty wild rice and aromatic vegetables, creating a comforting bowl perfect for chilly evenings. This soup is not just delicious; it’s an experience to share with loved ones, making it ideal for cozy dinners or festive gatherings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup uncooked wild rice
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for one minute.
- Stir in diced carrots and wild rice. Combine well before adding vegetable broth. Bring to a gentle boil.
- Lower the heat and mix in pumpkin puree; stir for two minutes until combined.
- Season with salt, pepper, cinnamon, and nutmeg according to taste.
- Gradually pour in coconut milk while stirring continuously. Simmer for about 15 minutes until flavors meld together.
- Serve warm, optionally garnished with toasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg