Introduction
Remember those crisp autumn days, the kind where the air is cool and smells like fallen leaves? There’s something about that feeling that just calls for a warm, comforting bowl of soup. And if you’re like me, you’re always on the hunt for that one recipe that hits all the right notes – easy to make, packed with flavor, and guaranteed to bring a smile to your face. Well, my friends, I’ve got it for you! This Pumpkin Wild Rice Soup is pure cozy in a bowl. It’s rustic, hearty, and tastes like a hug on a chilly evening. Plus, it’s surprisingly quick to whip up, making it perfect for a weeknight dinner or a special weekend gathering.
Why You’ll Love This Recipe
- Fast: Even with the simmering time for the rice, this soup comes together in under an hour.
- Easy: Simple steps that anyone can follow, making it perfect for beginners and seasoned cooks alike.
- Giftable: Package up a batch in pretty jars for a thoughtful and delicious homemade gift.
- Crowd-pleasing: The earthy flavors of wild rice, the creamy pumpkin, and the savory veggies are a hit with everyone.
Ingredients
Gathering your ingredients is half the fun, right? For this delightful soup, you’ll need:
- 1 tablespoon Olive oil: Our flavor base to get things started.
- 1 medium White onion, chopped: The sweet foundation of our aromatics.
- 2 large Carrots, chopped: For a touch of sweetness and vibrant color.
- 2 ribs Celery, chopped: The classic savory trio with onion and carrots!
- 4 cloves Garlic, minced: Because what’s a good soup without plenty of garlic?
- 8 ounces Baby bella mushrooms, sliced: These add such a wonderful, earthy depth.
- 1 cup Wild rice: The star of the show! It gives this soup its unique texture and nutty flavor.
- 4 cups Vegetable broth: The liquid gold that ties everything together.
- 1 (15-ounce) can Coconut milk: This is our secret weapon for incredible creaminess without any dairy.
- 1 cup Pumpkin puree: For that classic autumn flavor and beautiful color. Make sure it’s pure pumpkin, not pie filling!
- 1 Bay leaf: Just one little leaf to infuse some subtle magic.
- 1 sprig fresh Sage: This herb is a perfect partner for pumpkin and mushrooms.
- 1 (15-ounce) can Chickpeas, drained and rinsed: For extra protein and a satisfying chew.
- 2 large handfuls fresh Kale, chopped: To sneak in some lovely greens.
- Sea salt and freshly-ground black pepper, to taste: The essential final touches.
How to Make It
Alright, let’s get cooking! Put on your favorite apron, maybe hum a little tune, and let’s make some soup.
- Heat the pot: Grab your favorite large pot or Dutch oven and place it over medium heat. Add your olive oil.
- Sauté the aromatics: Once the oil is warm, toss in your chopped onion, carrots, and celery. Let them cook, stirring occasionally, until they start to soften up. This usually takes about 5 to 7 minutes. You want them tender, not mushy!
- Add the mushrooms and garlic: Now, add your minced garlic and sliced mushrooms to the pot. Cook for about another 5 minutes, stirring, until the mushrooms have browned up nicely. Your kitchen should be smelling amazing right about now!
- Stir in the goodies: Time for the main event! Stir in the wild rice, vegetable broth, coconut milk, pumpkin puree, bay leaf, and that lovely sprig of sage. Give everything a good stir to make sure it’s all combined.
- Simmer and simmer: Bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer away for 30 to 40 minutes. You want to cook it until the wild rice is nice and tender. Patience, my friends – it’s worth it!
- Remove the aromatics: Carefully fish out and discard the bay leaf and the sage sprig. They’ve done their job infusing their flavor!
- Add the final touches: Stir in your drained and rinsed chickpeas and the chopped kale.
- Wilt the greens: Cook for just another 5 to 7 minutes, uncovered, until the kale has wilted into the soup. It’ll turn a beautiful bright green!
- Season to perfection: Taste your soup and season it with sea salt and freshly-ground black pepper until it’s just right. This is where you make it truly yours!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:
- For a creamier soup: If you want it even richer, you can add another half can of coconut milk or a splash of heavy cream at the end.
- Swap the greens: Don’t have kale? Baby spinach is a fantastic substitute. Just stir it in during the last few minutes of cooking until it wilts.
- Add some spice: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a nice kick.
- Herb variations: Thyme or rosemary can be used instead of or in addition to sage for a different aromatic profile.
- Make it heartier: Add cooked shredded chicken or white beans along with the chickpeas for an even more substantial meal.
Tips for Success
A few little tricks can make this soup absolutely perfect every time:
- Don’t rush the rice: Wild rice takes time to cook. Make sure you let it simmer until it’s tender. If it seems a little too thick before the rice is done, just add a splash more vegetable broth or water.
- Chop your veggies evenly: This helps them cook at the same rate.
- Taste as you go: Especially when it comes to seasoning, tasting and adjusting is key!
- Prep ahead: You can chop all your vegetables (onions, carrots, celery, mushrooms) a day in advance and store them in airtight containers in the refrigerator. This will make the cooking process even faster on busy nights. The soup itself also reheats beautifully!
How to Store It
This soup is a dream for leftovers! Once cooled, store your Pumpkin Wild Rice Soup in an airtight container in the refrigerator for up to 3-4 days. It tends to taste even better the next day as the flavors meld together.
To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. You might need to add a splash of broth or water if it has thickened up too much.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! This recipe is already vegan and vegetarian-friendly, as it uses vegetable broth and coconut milk instead of dairy. Just ensure your vegetable broth doesn’t contain any animal products if you need it strictly vegan.
What kind of pumpkin puree should I use?
Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices, which will alter the flavor of your soup. Look for brands like Libby’s or Trader Joe’s for pure pumpkin.
Can I freeze this soup?
Yes, you can! Once cooled, freeze the soup in freezer-safe containers or bags for up to 3 months. The texture of the vegetables might change slightly upon thawing, but it will still be delicious.
Is wild rice gluten-free?
Yes, wild rice is naturally gluten-free, making this soup a great option for those with gluten sensitivities.
Pumpkin Wild Rice Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 medium White onion, chopped
- 2 large Carrots, chopped
- 2 ribs Celery, chopped
- 4 cloves Garlic, minced
- 8 ounces Baby bella mushrooms, sliced
- 1 cup Wild rice
- 4 cups Vegetable broth
- 1 (15-ounce) can Coconut milk
- 1 cup Pumpkin puree 100% pure pumpkin, not pie filling
- 1 Bay leaf Bay leaf
- 1 sprig Fresh Sage
- 1 (15-ounce) can Chickpeas, drained and rinsed
- 2 large handfuls Fresh Kale, chopped
- to taste Sea salt and freshly-ground black pepper
Instructions
- Heat the pot: Grab your favorite large pot or Dutch oven and place it over medium heat. Add your olive oil.1 tablespoon Olive oil
- Sauté the aromatics: Once the oil is warm, toss in your chopped onion, carrots, and celery. Let them cook, stirring occasionally, until they start to soften up. This usually takes about 5 to 7 minutes. You want them tender, not mushy!1 tablespoon Olive oil
- Add the mushrooms and garlic: Now, add your minced garlic and sliced mushrooms to the pot. Cook for about another 5 minutes, stirring, until the mushrooms have browned up nicely. Your kitchen should be smelling amazing right about now!1 tablespoon Olive oil
- Stir in the goodies: Time for the main event! Stir in the wild rice, vegetable broth, coconut milk, pumpkin puree, bay leaf, and that lovely sprig of sage. Give everything a good stir to make sure it's all combined.1 tablespoon Olive oil
- Simmer and simmer: Bring the soup to a gentle boil. Once it's bubbling, reduce the heat to low, cover the pot, and let it simmer away for 30 to 40 minutes. You want to cook it until the wild rice is nice and tender. Patience, my friends – it’s worth it!
- Remove the aromatics: Carefully fish out and discard the bay leaf and the sage sprig. They've done their job infusing their flavor!1 tablespoon Olive oil
- Add the final touches: Stir in your drained and rinsed chickpeas and the chopped kale.1 tablespoon Olive oil
- Wilt the greens: Cook for just another 5 to 7 minutes, uncovered, until the kale has wilted into the soup. It'll turn a beautiful bright green!1 tablespoon Olive oil
- Season to perfection: Taste your soup and season it with sea salt and freshly-ground black pepper until it’s just right. This is where you make it truly yours!1 tablespoon Olive oil