There is something magical about the smell of nutmeg on a crisp autumn evening. You have had a long day and need something cozy. This creamy pumpkin wild rice soup is the ultimate hug in a bowl.
It is simple, nourishing, and perfect for your family. You can have this on the table quickly. It delivers a velvety texture that everyone will love. Let’s get cooking together.
Why You’ll Love This Recipe
This recipe is a winner for busy fall nights. It uses simple pantry staples like pumpkin puree. The wild rice adds a wonderful, chewy texture to every bite. It is a nutritious meal that feels very special.
You will love how budget-friendly these ingredients are. It fills your home with a warm, spicy aroma. This soup is perfect for a healthy reset. Your family will ask for seconds every time.
How It Comes Together
Making this soup is very straightforward and stress-free. You cook the rice separately to keep it tender. Then, you sauté fresh vegetables in one big pot. Everything simmers until it is perfectly smooth.
You do not need any fancy equipment for this. Beginners can master this dish with ease. It is a great way to practice your vegetable chopping. You will feel like a pro in the kitchen.
What You Need
Most of these items are likely in your pantry right now. Fresh vegetables make the base flavor shine beautifully.
- 1 cup wild rice, uncooked
- 5 cups vegetable broth, divided
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 15 ounces pumpkin puree
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Step-by-Step Directions
- Rinse wild rice under cold water. Combine rice with 3 cups of vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 45 minutes or until tender. Drain excess liquid.
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 8 minutes until vegetables are softened.
- Add minced garlic, thyme, nutmeg, and smoked paprika. Cook for 60 seconds until fragrant.
- Stir in the pumpkin puree and the remaining 2 cups of vegetable broth. Whisk until the base is smooth.
- Bring the mixture to a simmer, then reduce heat to low and cover. Simmer for 15 minutes.
- Incorporate the cooked wild rice and heavy cream into the pot.
- Heat for an additional 5 minutes over low heat to reach serving temperature, ensuring the liquid does not reach a rolling boil.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this warm in big, deep bowls. A slice of crusty sourdough bread is perfect for dipping. You could also add a light side salad. It is a great choice for a cozy family dinner.
Set the table and light a candle. Enjoy the quiet moment with your favorite person. This creamy pumpkin wild rice soup makes any night feel special. It is pure autumn comfort.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for three days. Reheat it gently on the stove over low heat. Do not let it boil too hard after adding cream.
The flavors actually get better the next day. This makes it a fantastic meal prep option. You can enjoy a healthy lunch all week long. It is so convenient for busy schedules.
Recipe Tips
- Do not skip rinsing the rice before cooking.
- Use a heavy Dutch oven for even heat distribution.
- Avoid boiling the soup once you add the cream.
- Swap heavy cream for coconut milk for a dairy-free twist.
- Double the batch and freeze the base before adding cream.
- Add a handful of fresh spinach at the end for greens.
- Use fresh garlic for the most vibrant flavor profile.
Make It Your Own
- Add leftover shredded chicken for extra protein.
- Use sweet potato puree if you run out of pumpkin.
- Top with toasted pumpkin seeds for a salty crunch.
- Swap thyme for rosemary for a woodsy flavor.
Common Questions
Can I use white rice instead?
I do not recommend using white rice here. It will get too mushy during the simmering process. Wild rice provides the perfect chewy texture needed.
Is this soup freezer-friendly?
Yes, but freeze it before adding the heavy cream. Dairy can sometimes separate when it is thawed. Add the fresh cream when you reheat it.
Will my kids enjoy this?
Most kids love the mild, creamy pumpkin base. It is not too spicy or overwhelming. It is a picky-eater friendly way to eat vegetables.
I hope this cozy soup brightens your chilly fall evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Creamy Pumpkin Wild Rice Soup
Ingredients
- 1 cup wild rice, uncooked
- 5 cups vegetable broth, divided
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots , diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 15 ounces pumpkin puree
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Rinse wild rice under cold water. Combine rice with 3 cups of vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 45 minutes or until tender. Drain excess liquid.
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté for 8 minutes until vegetables are softened.
- Add minced garlic, thyme, nutmeg, and smoked paprika. Cook for 60 seconds until fragrant.
- Stir in the pumpkin puree and the remaining 2 cups of vegetable broth. Whisk until the base is smooth.
- Bring the mixture to a simmer, then reduce heat to low and cover. Simmer for 15 minutes.
- Incorporate the cooked wild rice and heavy cream into the pot.
- Heat for an additional 5 minutes over low heat to reach serving temperature, ensuring the liquid does not reach a rolling boil.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley and serve immediately.
