Description
A hearty and creamy pumpkin wild rice soup that’s perfect for fall.
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 onion, carrots, celery, and garlic, sautéing until tender.
- Add wild rice, pumpkin puree, vegetable broth, thyme, sage, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 35-40 minutes until rice is tender.
- Stir in coconut milk before serving if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for a few days.
- Top with fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg