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Pumpkin Wild Rice Soup

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Warm up this fall with a comforting bowl of Pumpkin Wild Rice Soup. This delightful recipe blends the sweetness of fresh pumpkin with the nutty texture of wild rice, creating a creamy and nourishing dish perfect for chilly evenings. Each spoonful is infused with savory herbs and spices, making it an ideal choice for cozy family gatherings or quiet nights in.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 2 cups roasted)
  • 1 cup wild rice
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk (unsweetened)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Halve the pumpkin, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender. Once cooled, scoop out the flesh.
  2. In a saucepan, combine the wild rice with four cups of water. Bring to a boil, then reduce heat and simmer covered for about 45 minutes until tender. Drain any excess liquid.
  3. In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (5-7 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add roasted pumpkin flesh and cooked wild rice to the pot. Pour in vegetable broth and coconut milk, seasoned with salt, pepper, cinnamon, and nutmeg.
  5. Bring to a gentle boil; reduce heat to low and simmer uncovered for about 15-20 minutes.
  6. For a creamier texture, use an immersion blender to puree part of the soup while leaving some chunks intact if desired.

Nutrition

Find it online: https://sugarspooned.com/cozy-pumpkin-wild-rice-soup-a-fall-delight-recipe/