Pumpkin Wild Rice Soup

$For this cozy Pumpkin Wild Rice Soup, you'll need: - 1 cup wild rice, thoroughly rinsed - 2 cups pumpkin puree (freshly made or canned) - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 4 cups vegetable broth (homemade or low sodium) - 1 cup coconut milk (full-fat for creaminess) - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish, optional) Choosing the best ingredients sets the stage for a great soup. Here are some tips: - Pumpkin: Look for deep orange color. Fresh pumpkin should feel heavy and firm. - Wild Rice: Select grains that are dark and have a nutty scent. Avoid any with a musty smell. - Vegetables: Choose crisp carrots and celery. They should snap when you break them. - Herbs: Fresh parsley should be bright green and fragrant. You can swap some ingredients to suit your taste or diet: - Rice Options: Use brown rice or quinoa for a different texture. - Milk Choices: Substitute almond milk or oat milk if you prefer non-dairy. - Pumpkin Varieties: Butternut squash can replace pumpkin for a sweeter flavor. - Broth Variants: Chicken broth can add a richer taste if you are not vegetarian. These choices keep the soup delicious while allowing for personal touches! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 cup wild rice, thoroughly rinsed - 2 cups pumpkin puree (freshly made or canned) - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 4 cups vegetable broth (homemade or low sodium) - 1 cup coconut milk (full-fat for creaminess) - 2 tablespoons olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish, optional) Chop the onion, carrots, and celery. Mince the garlic. Rinse the wild rice and set it aside. This will help everything cook evenly and save time. In a large pot, heat the olive oil over medium heat. Once it shimmers, add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes. The veggies should be soft, and the onion should look clear. This step builds your soup’s base. Next, stir in the ginger and cinnamon. Cook this for about one minute. You want the spices to blend well with the veggies. This will add warmth and flavor. Now, add the rinsed wild rice. Stir it well to coat each grain with oil and spices. Pour in the vegetable broth and pumpkin puree. Mix everything together and bring it to a boil. Once it boils, reduce the heat to low. Cover the pot and simmer for about 45 minutes. The wild rice will be tender when done. After the rice is cooked, stir in the coconut milk. This adds creaminess. Adjust the heat to warm it gently. Season with salt and pepper to taste. Heat this through for about 5 minutes. For a smoother texture, blend the soup with an immersion blender. If you prefer a chunkier soup, leave it as is. Serve the soup hot. You can garnish it with fresh parsley for extra flavor and color. Drizzle a little coconut milk on top for a beautiful finish. Enjoy this cozy and nourishing meal! To perfect your pumpkin wild rice soup, start with fresh ingredients. Fresh vegetables add flavor and nutrients. A good broth is key, too. I recommend using homemade or low-sodium vegetable broth for the best taste. For a smooth soup, blend it well after cooking. If you like some texture, leave it chunky. Adjust the cooking time based on the wild rice you use. Some types may cook faster than others. Always taste as you go. This helps you find the right balance of flavors. Adjusting spice levels is simple. Start with the recipe's amounts. If you want more heat, add a pinch of cayenne pepper or red pepper flakes. You can also add more ginger or cinnamon for a warm kick. If it gets too spicy, balance it with more coconut milk. This adds creaminess and cools down the heat. Remember, spices can get stronger as the soup sits. Taste again before serving to ensure it’s just right. To enhance creaminess, use full-fat coconut milk. This gives your soup a rich texture. You can also stir in a bit of cream or yogurt if you want. For a different flavor, try adding cashew cream. Just blend soaked cashews with water until smooth. If you like a thicker soup, blend more of it. This thickens the broth while keeping some rice whole. Don't forget to taste and adjust seasoning after adding any creamy elements. This ensures a balanced and delightful dish. Pro Tips Use Fresh Pumpkin: If using fresh pumpkin, roast it first for a deeper, sweeter flavor. Cut it in half, scoop out the seeds, and roast it at 400°F for about 45 minutes or until tender. Wild Rice Cooking Tip: To ensure even cooking, soak the wild rice in water for a few hours before adding it to the soup. This helps it cook more evenly and reduces overall cooking time. Flavor Enhancements: Add a splash of apple cider vinegar or lemon juice at the end for a bright flavor contrast that complements the sweetness of the pumpkin. Storage Suggestions: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Just make sure to leave out the coconut milk if you plan to freeze it, and add it when reheating. {{image_4}} You can make this soup more filling by adding proteins. Cooked chicken or turkey works well. For a plant-based option, try adding beans like chickpeas or black beans. These not only boost protein but also add texture. You can also toss in cooked lentils for a hearty blend. Just stir them in during the last few minutes of cooking. This way, you keep the flavors fresh and vibrant. This recipe is already vegetarian. To make it vegan, simply use vegetable broth and coconut milk, as the recipe suggests. If you want extra creaminess, blend in some soaked cashews. They add a rich taste without any dairy. For a fun twist, try adding tofu. Just cube it and sauté it with your veggies. It soaks up the flavors and adds a nice bite. To enhance the flavors, consider adding herbs. Fresh thyme or rosemary can give your soup a new depth. Toss them in with the sautéed veggies for a robust taste. You can also add a splash of soy sauce or tamari for umami. A touch of lime juice right before serving brightens the whole dish. Don’t forget spices! A hint of nutmeg or cayenne can change the game. Add them according to your taste. After you finish your soup, let it cool. Pour the soup into an airtight container. Make sure the lid seals well. Store it in the fridge for up to four days. Always label your container with the date. This way, you know when to eat it! You can freeze Pumpkin Wild Rice Soup, too! Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as soup expands when frozen. It stays good for about three months. When you are ready to eat it, remember to thaw it in the fridge overnight. Reheat the soup on the stove over medium heat. Stir it often to warm it evenly. If it seems too thick, add a splash of broth or water. You can also use the microwave for quick heating. Place in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Enjoy your cozy soup again! Pumpkin Wild Rice Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for you. Yes, you can make this soup in advance. It tastes even better after sitting for a day. Just let it cool, then store it in the fridge. You can serve this soup with crusty bread or a fresh salad. A slice of sourdough is perfect for dipping. You might also enjoy it with roasted veggies on the side. Absolutely! This recipe is great for meal prep. You can make a big batch and portion it out. It freezes well too, making it easy to enjoy later. You can use brown rice, but it will change the texture. Brown rice cooks longer, so adjust cooking time to about 60 minutes. Wild rice gives a nutty flavor and chewier bite that works well in this soup. You learned about the key ingredients for your soup. Choose fresh items for the best taste. Following the step-by-step instructions ensures a tasty meal. Use tips and tricks to make your soup just right. Don’t forget the variations to fit your needs. Lastly, know how to store and reheat leftovers. In conclusion, this soup is easy to make and delicious. Enjoy the flavors and share with others!$

A comforting and creamy soup made with wild rice and pumpkin, perfect for chilly days.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup wild rice, thoroughly rinsed
2 cups pumpkin puree (freshly made or canned)
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups vegetable broth (homemade or low sodium)
1 cup coconut milk (full-fat for creaminess)
2 tablespoons olive oil
to taste salt and freshly ground black pepper
for garnish fresh parsley, chopped (optional)

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes or until the vegetables are soft and the onion is translucent.
Stir in the ground ginger and cinnamon, allowing the spices to meld with the vegetables. Cook this mixture for an additional minute until the fragrance fills your kitchen.
Next, add the rinsed wild rice to the pot and stir well to ensure each grain gets a nice coating of oil and spices.
Pour in the vegetable broth and pumpkin puree, stirring to combine thoroughly. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the wild rice is tender and fully cooked.
Once the rice is done, stir in the creamy coconut milk, adjusting the heat to warm it gently. Season with salt and freshly ground black pepper to taste, letting it heat through for about 5 minutes.
Remove the pot from the heat. For a smoother soup, blend with an immersion blender until the desired consistency is achieved, or leave it chunky for a heartier texture.
Serve the soup hot, elegantly garnished with freshly chopped parsley for a pop of color and flavor, if desired.

Notes

Ladle the soup into deep bowls and drizzle a little extra coconut milk on top for a beautiful finish. A sprinkle of roasted pumpkin seeds can also add a lovely crunch.

Keyword pumpkin, soup, vegetarian, wild rice