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- 1 cup wild rice, rinsed and drained - 4 cups vegetable broth - 1 can (15 oz) pure pumpkin puree Wild rice is the star of this dish. It adds a lovely texture and nutty taste. Vegetable broth keeps it light and adds depth. Pure pumpkin puree brings creaminess and a sweet flavor. - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 cup celery, diced Onion, garlic, carrots, and celery make up the base of this soup. They create a strong flavor foundation. Sautéing these veggies brings out their sweetness. The aroma will fill your kitchen and make you hungry! - 1 teaspoon dried thyme - 1 teaspoon ground sage - ½ teaspoon nutmeg - 1 cup coconut milk - 2 tablespoons olive oil Thyme and sage add earthy notes. Nutmeg gives a warm spice that complements the pumpkin. Coconut milk adds a rich creaminess that makes the soup smooth. Olive oil helps sauté the veggies, making everything taste great! These ingredients come together to create a soup that is rich in flavor and perfect for cozy days. To start, we need a solid base for our soup. First, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté them for about 5-7 minutes. You want the veggies to soften and the onions to turn translucent. Next, we’ll add flavor. Stir in 2 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of ground sage, and ½ teaspoon of nutmeg. Cook this mixture for another minute until the garlic smells great. This step builds a rich flavor for our soup. Now, it’s time to add the wild rice. Take 1 cup of rinsed and drained wild rice and mix it into the pot with the veggies. Stir well to coat the rice in the vegetable mix. Next, pour in 4 cups of vegetable broth and bring the mixture to a boil. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes. You want the rice to be tender and the grains to start splitting. After the rice is done, add in 1 can of pure pumpkin puree and 1 cup of coconut milk. Stir well to combine everything. Let the soup simmer for another 10 minutes. This allows all the flavors to meld together beautifully. Before serving, season the soup with salt and pepper to taste. Adjust the seasoning as needed. Once ready, remove the soup from the heat. Let it cool for a few minutes, then serve hot. If you like, garnish with fresh parsley for a pop of color. Enjoy the rich, creamy goodness! To get the best texture, watch your cooking times. Simmer the wild rice for 40-45 minutes. This ensures the rice is tender and the grains split slightly. For a creamier soup, blend a portion of it. Use an immersion blender or regular blender. This gives a smooth feel while keeping some rice for texture. Add more herbs for depth. Try fresh thyme or rosemary for a fragrant twist. A pinch of cayenne pepper adds warmth. For garnishes, use fresh parsley or a sprinkle of pumpkin seeds. These not only look good but also add crunch. A heavy-bottomed pot works best for even heat. It prevents sticking and burning. Use a sharp knife for chopping veggies. A good cutting board helps with safety. An immersion blender makes blending easy. It saves time and reduces mess. {{image_2}} You can easily make this soup vegan. Just swap coconut milk for regular milk. Use vegetable broth instead of chicken broth for a plant-based option. For gluten-free variations, make sure your broth is gluten-free. Wild rice is naturally gluten-free, so that works well. Adding protein can make this soup heartier. You might like to add cooked chicken for extra flavor. If you want to keep it vegetarian, try adding beans. Chickpeas or black beans can work great. You can also mix in different vegetables. Spinach or kale adds color and nutrients. Bell peppers bring sweetness and crunch. Pair this soup with crusty bread for a warm meal. A fresh salad can add a nice, crisp touch. For a fun twist, serve the soup in hollowed-out pumpkin bowls. It makes for a great presentation and adds flavor! To store leftovers, let the soup cool completely. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Label the container with the date so you remember when you made it. You can keep the soup in the fridge for up to five days. When reheating, pour the soup into a pot and warm it over medium heat. Stir it often to prevent sticking. You can add a splash of vegetable broth or coconut milk if it seems too thick. For a quick option, use the microwave. Heat it in short bursts, stirring in between, to ensure even warmth. For freezing, use a freezer-safe container. I like to divide the soup into smaller portions. This makes it easier to thaw only what you need. Leave space at the top of the container to allow for expansion. You can also use freezer bags, squeezing out as much air as possible before sealing. When you're ready to enjoy the soup, take it out of the freezer. Place it in the fridge overnight to thaw. If you're in a hurry, you can run the bag under cold water to speed up the process. Once thawed, heat it on the stove or in the microwave, just as you would with refrigerated soup. Always check the flavor and adjust seasoning if needed before serving. Yes, you can use fresh pumpkin. To prepare fresh pumpkin, first, cut it in half. Remove the seeds and strings. Roast it in the oven at 400°F for about 30-40 minutes until soft. Let it cool, then scoop out the flesh. Blend it until smooth to use in your soup. Fresh pumpkin adds a nice texture and flavor. If you need a substitute for wild rice, try brown rice or quinoa. Both grains offer a good chew and nutty flavor. Brown rice will take longer to cook, so adjust your simmering time. Quinoa cooks faster and adds protein. Choose the grain that fits your taste and time. This soup lasts 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When reheating, warm it gently on the stove. Stir well to mix the flavors. If you notice any off smells or colors, it’s best to toss it out. This blog shared how to make a tasty pumpkin and wild rice soup. We explored key ingredients like wild rice, pure pumpkin, and tasty spices. The step-by-step guide helped you sauté veggies and cook everything perfectly. I offered tips to enhance flavors and adjust for dietary needs. Remember, storage methods keep your soup fresh for longer. Trying new variations can make each bowl unique. Enjoy creating your healthy, flavorful dish. Cooking can be fun, and this soup warms both body and soul.

Creamy Pumpkin Wild Rice Soup

Warm up with a comforting bowl of creamy pumpkin wild rice soup! This delightful recipe combines the richness of pure pumpkin with fluffy wild rice and aromatic herbs. Perfect for cozy evenings, it's packed with flavor and nutrients. Discover the step-by-step instructions to create this easy and delicious soup that's sure to be a hit. Click through to explore the full recipe and enjoy a taste of fall in every spoonful!
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Ingredients
  

1 cup wild rice, rinsed and drained

4 cups vegetable broth

1 can (15 oz) pure pumpkin puree

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 cup celery, diced

1 teaspoon dried thyme

1 teaspoon ground sage

½ teaspoon nutmeg

1 cup coconut milk

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

    Stir in the minced garlic, thyme, sage, and nutmeg. Cook for another minute until the garlic is fragrant.

      Add the rinsed wild rice and stir well to coat the rice with the vegetable mixture.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 40-45 minutes, or until the rice is tender and the grains start to split.

          Stir in the pumpkin puree and coconut milk. Combine well and let it simmer for an additional 10 minutes, allowing all the flavors to meld together.

            Season with salt and pepper to taste, adjusting as necessary.

              Once ready, remove soup from heat and let it cool for a few minutes before serving.

                Serve hot, garnished with fresh parsley if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6