As the temperatures drop and cozy sweaters come out, there’s nothing like a warm, hearty bowl of soup to make you feel at home. And this Pumpkin Wild Rice Soup is the ultimate fall comfort food! It’s creamy, rich, and packed with earthy flavors from wild rice, sweet pumpkin, and savory herbs. Whether you’re looking for a quick weeknight dinner or a festive dish for autumn gatherings, this soup is sure to become a seasonal favorite.
Picture this: a velvety pumpkin broth studded with nutty wild rice, tender vegetables, and a hint of fall spices. It’s warm, filling, and loaded with nutritious ingredients to keep you feeling cozy and satisfied. Plus, it’s super easy to make with just one pot—perfect for those chilly evenings when you just want something simple and delicious.
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Why You’ll Love This Pumpkin Wild Rice Soup
- Creamy and Hearty: This soup is wonderfully creamy without being heavy, thanks to a blend of pumpkin puree, cream, and wild rice.
- Packed with Fall Flavors: Earthy wild rice, sweet pumpkin, and aromatic herbs make this the perfect soup for autumn.
- Nutritious: Pumpkin is full of vitamins, and wild rice adds fiber and protein, making this a nourishing and satisfying meal.
- One-Pot Wonder: Minimal cleanup and maximum flavor—this soup comes together in just one pot, making it easy and stress-free.
- Great for Meal Prep: It stores well and tastes even better the next day, so it’s perfect for making ahead of time!
Ingredients You’ll Need
Here’s everything you need to make this delicious fall soup:
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup wild rice, uncooked (rinsed and drained)
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth (or chicken broth)
- 1 1/2 cups water
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1/2 cup cooked shredded chicken (for extra protein)
- 1/4 cup toasted pumpkin seeds (for crunch)
- Crusty bread, for serving
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Whisk or wooden spoon
How to Make Pumpkin Wild Rice Soup
This one-pot wonder is easy to make and perfect for those crisp fall evenings. Let’s walk through the steps:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the Wild Rice and Broth:
Stir in the wild rice, vegetable broth, water, dried thyme, sage, nutmeg, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the wild rice is tender.
3. Stir in the Pumpkin and Cream:
Once the rice is cooked, stir in the pumpkin puree, milk, and heavy cream. Simmer the soup for an additional 10 minutes, stirring occasionally, until everything is heated through and the flavors are well combined.
4. Season and Serve:
Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. Serve hot, and don’t forget a side of crusty bread for dipping!
What to Serve with Pumpkin Wild Rice Soup
This soup is hearty and filling on its own, but if you’re looking to add something extra to your meal, here are a few ideas:
- Crusty Bread: A warm, crusty loaf is perfect for soaking up all the creamy goodness of this soup.
- Side Salad: A simple green salad with a light vinaigrette can add a fresh, bright contrast to the rich soup.
- Roasted Veggies: Keep the fall flavors going by serving roasted Brussels sprouts or root vegetables alongside the soup.
Tips for Making the Best Pumpkin Wild Rice Soup
- Use full-fat dairy for the creamiest texture: Whole milk and heavy cream give this soup its rich, velvety texture. If you prefer a lighter version, you can substitute with a mix of half-and-half and milk, but the soup won’t be quite as creamy.
- Don’t rush the wild rice: Wild rice takes longer to cook than other types of rice, but it’s worth the wait. Its nutty flavor and chewy texture make the soup extra satisfying.
- Customize it: Feel free to add in cooked chicken, sausage, or even roasted veggies to bulk up the soup. You can also sprinkle toasted pumpkin seeds or croutons on top for added crunch.
- Make it vegan: Swap the milk and cream for coconut milk or your favorite dairy-free alternative, and use vegetable broth for a completely plant-based soup.
How to Store and Reheat Leftovers
This soup is perfect for meal prep and tastes even better the next day!
- Refrigerate: Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat the soup on the stove over medium heat until warmed through, stirring occasionally. You may need to add a little extra broth or water if the soup thickens as it sits.
- Freeze: This soup freezes well, but the texture of the wild rice may soften slightly. To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use a different type of rice?
Wild rice gives the soup a unique flavor and texture, but you can substitute it with brown rice or a wild rice blend if you prefer. Just adjust the cooking time as needed.
Can I make this soup dairy-free?
Yes! You can substitute the milk and cream with coconut milk, almond milk, or another dairy-free alternative. Just be aware that coconut milk will add a slight coconut flavor to the soup.
Can I make this soup ahead of time?
Definitely! This soup tastes even better the next day as the flavors have more time to meld. Simply store it in the fridge and reheat when ready to serve.
Conclusion: A Fall Soup You’ll Love
Pumpkin Wild Rice Soup is everything you want in a fall meal—creamy, comforting, and packed with warm flavors. It’s a versatile dish that’s easy to customize and perfect for feeding a crowd or meal prepping for the week. Whether you’re curled up by the fire or hosting a fall dinner, this soup will bring cozy, autumn vibes to your table.
Looking for more fall recipes? Here are a few of my other seasonal favorites:
- Creamy Butternut Squash Soup
- Pumpkin Sage Risotto
- Spiced Carrot and Apple Soup
Don’t forget to share your soup creations on Pinterest and tag me—I’d love to see how you make this dish your own!
Nutritional Information (Per Serving)
- Calories: 380
- Fat: 18g
- Carbohydrates: 40g
- Protein: 10g
- Fiber: 5g
- Sugar: 8g
Enjoy this cozy fall soup, and happy cooking! 🍂
