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A bowl of creamy pumpkin wild rice soup garnished with fresh parsley and a side of bread.

Creamy Pumpkin Wild Rice Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 320 kcal

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.