Description
A hearty and comforting creamy pumpkin wild rice soup that’s perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 cup full-fat coconut milk (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, celery, and garlic. Cook until softened.
- Stir in wild rice, vegetable broth, pumpkin puree, thyme, sage, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the rice is cooked.
- Stir in coconut milk if using, and heat through.
- Serve warm and enjoy!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
- Leftovers can be frozen for up to 3 months.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg