Introduction

There’s something truly magical about a warm bowl of soup on a chilly day, isn’t there? It takes me right back to cozy evenings, the scent of spices filling the air, and the pure comfort of a home-cooked meal. And today, my friends, we’re diving into a recipe that embodies all of that and more: my absolute favorite Creamy Pumpkin Wild Rice Soup! It’s surprisingly simple to whip up, packed with wholesome goodness, and will have everyone asking for seconds (and the recipe, of course!).

Why You’ll Love This Recipe

Fast & Easy: Seriously, you can have this hearty soup on your table in under an hour, with most of that time being hands-off simmering!
Giftable Goodness: Make a big batch and freeze some in individual portions for a thoughtful and delicious homemade gift for friends or family.
Crowd-Pleasing Comfort: With its creamy texture, earthy wild rice, and subtle sweetness from pumpkin, this soup is a winner for picky eaters and seasoned foodies alike.
Nutrient-Packed: We’re talking veggies, fiber, and healthy fats – a truly satisfying meal you can feel great about.

Ingredients

Let’s gather our cozy essentials! You’ll be amazed at how these simple ingredients come together to create something so special.

1 tbsp Olive oil: Our trusty base for sautéing our aromatics.
1 medium White onion, chopped: The sweet foundation of our soup.
2 large Carrots, chopped: For a touch of sweetness and beautiful color.
2 Celery ribs, chopped: Adds that classic aromatic depth that makes soups so delicious.
4 cloves Garlic, minced: Because everything is better with a little garlic!
8 oz Baby bella mushrooms, sliced: These add a wonderful earthy flavor and a satisfying bite.
4 cups Vegetable broth: The liquid gold that brings it all together.
1 (15-ounce) can Coconut milk: This is our secret weapon for creamy, dreamy goodness without any dairy!
1 Bay leaf: A subtle herb that adds a wonderful background note.
1 sprig Fresh sage: Sage and pumpkin are a match made in heaven!
1 cup Wild rice, rinsed: This nutty grain is the star of the show, giving the soup its heartiness. Make sure to rinse it well!
1 cup Pumpkin puree: The quintessential fall flavor we all crave. Make sure it’s pure pumpkin, not pumpkin pie filling!
1 (15-ounce) can Chickpeas, drained and rinsed: For a boost of protein and a lovely texture.
2 large handfuls Kale, stems removed and chopped: Our healthy green boost – it wilts down beautifully and adds vibrant color.
Sea salt, to taste: To awaken all those wonderful flavors.
Freshly-ground black pepper, to taste: A little kick to finish it off.

How to Make It

Alright, let’s get cooking! Grab your favorite pot and let’s make some magic.

Sauté the Aromatics: Heat that tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped white onion, carrots, and celery. Let them soften up beautifully for about 5-7 minutes. You want them tender, not browned.
Fragrant Garlic: Now, add your minced garlic and cook for just 1 minute more. We want it fragrant, not burnt – keep an eye on it!
Mushroom Magic: Stir in your sliced baby bella mushrooms. Cook them for about 3-5 minutes, just until they start to release their moisture and look a little tender.
Liquid Love: Pour in your vegetable broth and that luscious coconut milk. Add in your bay leaf and the fresh sage sprig. Give it a good stir and bring it all to a gentle simmer.
The Stars Arrive: Now for the stars! Stir in your rinsed wild rice, that vibrant pumpkin puree, and your drained chickpeas. Make sure everything is well combined.
Simmer Down: Reduce the heat to low, pop a lid on your pot, and let it all simmer away for 45-60 minutes. You’re looking for the wild rice to be perfectly tender. This is a great time to catch up on a book or just enjoy the amazing aroma filling your kitchen!
Green Goodness: Once the rice is tender, stir in your chopped kale. Let it cook for another 5 minutes, or until it’s beautifully wilted.
Remove the Flavor Boosters: Don’t forget to fish out and discard the bay leaf and the sage sprig. They’ve done their job!
Season to Perfection: And finally, the best part – season your soup with sea salt and freshly-ground black pepper to your liking. Taste and adjust as needed. You’ve created something wonderful!

Substitutions & Additions

This recipe is fantastic as is, but I always love to encourage a little culinary creativity! Here are some ideas:

For a heartier soup: Feel free to add some cooked shredded chicken or even some plant-based sausage crumbles in the last 15 minutes of simmering.
Different greens: Spinach is a wonderful substitute for kale if that’s what you have on hand. It wilts down even faster!
Spice it up: A pinch of red pepper flakes added with the garlic can give it a nice little kick.
Herbs: A sprig of fresh thyme added with the sage is also lovely.
Other veggies: Cubed sweet potato or butternut squash could be a delicious addition. Just make sure to cook them until tender.

Tips for Success

A few little tricks can make this soup even better. I’ve learned these through trial and (a little bit of) error!

Rinse your rice! Don’t skip this step. Rinsing wild rice removes excess starch, preventing it from becoming gummy and ensuring each grain is distinct and has a lovely chew.
Low and slow is key: For the most tender rice, make sure you keep the heat on low and allow it to simmer gently for the full recommended time.
Prep ahead: Chop all your vegetables (onion, carrots, celery, garlic, mushrooms) ahead of time and store them in an airtight container in the fridge. This makes “soup night” even quicker!
Taste as you go: Especially with salt and pepper, it’s always best to taste and adjust seasoning towards the end. Broth can vary in saltiness.

How to Store It

This soup is a champion for leftovers! Once cooled completely, you can store it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together! For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

FAQs

Got a question? I’ve got an answer!

Can I make this soup vegan? Absolutely! This recipe is naturally vegan thanks to the coconut milk. Just ensure your vegetable broth is also vegan-friendly.
What kind of pumpkin puree should I use? Make sure you’re using 100% pure pumpkin puree, not “pumpkin pie filling.” The pie filling has added sugar and spices that will alter the flavor profile of your soup.
Can I use dried sage instead of fresh? Yes, but use it sparingly! About 1 teaspoon of dried sage will be equivalent to a sprig of fresh. Add it with the broth and bay leaf.