Description
This creamy pumpkin wild rice soup recipe offers a comforting and flavorful dish perfect for chilly evenings. It combines the earthy notes of wild rice with the sweet, creamy richness of pumpkin, enhanced by subtle hints of ginger. Easy to prepare, this vibrant soup is a delightful choice for both family gatherings and quiet nights at home.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 1 cup half-and-half or coconut milk for vegan option
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Combine rinsed wild rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender. Drain any excess liquid.
- While the rice is cooking, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger to the pot and cook for 1 minute more until fragrant.
- Stir in curry powder, cinnamon, and nutmeg, and cook for another minute, stirring constantly.
- Add the pumpkin puree to the pot and stir to combine with the onion mixture.
- Pour in the half-and-half (or coconut milk) and bring the mixture to a gentle simmer, stirring frequently. Do not boil.
- Add the cooked wild rice to the pot and stir well.
- Season the creamy pumpkin wild rice soup with salt and black pepper to your taste.
- Simmer for 5-10 minutes to allow the flavors to meld.
- Serve the creamy pumpkin wild rice hot, garnished with fresh chopped parsley.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth if not making a vegetarian or vegan version.
- Add sautéed mushrooms or chickpeas for extra protein and texture.
- A dash of cayenne pepper can add a subtle spicy kick.
- To make this vegan, ensure you use coconut milk and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg