Ingredients
Scale
- 1 cup wild rice
- 2 cups pumpkin puree
- 1 medium onion, diced finely
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 teaspoons ground cumin
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Rinse 1 cup of wild rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed wild rice with 3 cups of vegetable broth.
- Bring it to a boil over medium heat.
- Once boiling, reduce heat to low, cover the pot, and let it simmer for about 40 minutes or until tender.
- Heat 1 tablespoon of olive oil over medium heat in a large pot.
- Add one finely diced onion and sauté until translucent (about 5 minutes).
- Toss in 3 minced garlic cloves and stir until fragrant (about 30 seconds).
- Add in 2 cups of pumpkin puree along with the cooked wild rice (drain any excess liquid).
- Stir well to combine everything.
- Pour in 1 more cup of vegetable broth along with 1 cup of coconut milk.
- Sprinkle in 2 teaspoons of ground cumin along with salt and pepper to taste.
- Stir everything together until well mixed.
- Bring it back up to a gentle simmer.
- Use an immersion blender directly in the pot or transfer half into a standard blender carefully.
- Blend until smooth but leave some chunks for texture if desired.
- Ladle your Pumpkin Wild Rice Soup into bowls.
- Top each bowl with freshly chopped parsley or cilantro for garnish.
Notes
Store leftover soup in airtight containers for up to five days.
Reheat gently on the stove, stirring occasionally for even warmth.
Serve with crusty bread or salad for a complete meal.
Add a splash of cream for extra richness and flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 25mg