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Overhead shot of a mug filled with creamy Pumpkin Wild Rice Soup, garnished with herbs.

Pumpkin Wild Rice Soup

A hearty and flavorful soup featuring pumpkin and wild rice, perfect for a cool day.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried sage
  • 4 cups Vegetable broth
  • 1 can (15 oz) Pumpkin puree not pumpkin pie filling
  • 1 cup Cooked wild rice
  • 1/2 cup Heavy cream optional
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic, dried thyme, and dried sage. Cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Stir in the pumpkin puree until well combined.
  5. Add the cooked wild rice and simmer for at least 15-20 minutes to allow the flavors to meld.
  6. If using, stir in the heavy cream. Season with salt and black pepper to taste.
  7. Let the soup rest for 10 minutes before serving.

Notes

For a vegan option, omit the heavy cream or use a dairy-free alternative.