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Creamy pumpkin wild rice soup

Creamy pumpkin wild rice soup

By Abigail Jones
15’ Prep time
60’ Cook time
75’ Total time
322 Calories
8 Serving

Summary

This creamy pumpkin wild rice soup is a cozy fall day in a bowl! it’s made all in one pot with pumpkin puree, hearty wild rice, kale, beans, and warm spices, giving it a uniquely rich savory flavor that makes it the perfect fall soup to warm you up during the chilly weather.
Abigail Jones 0 Followers

Step by Step

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Step 1

Heat the olive oil in a 7-8-qt. pot over medium heat.
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Step 2

When the olive oil is fragrant, add the onion to the pot and season with ½ teaspoon of salt. Saute the onion for 8-10 minutes or until translucent.
Step 3
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Step 3

Add the garlic and celery and saute for an additional 2-3 minutes.
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Step 4

Deglaze the pan with white wine and scrape any brown bits from the bottom of the pot.
Step 5
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Step 5

Add the wild rice to the pot and toss with the other ingredients. Toast the wild rice for 3-4 minutes and then add in 5 cups of the vegetable broth. Bring to a boil.
Step 6
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Step 6

Add the remaining salt, fresh thyme, and pepper. Cover and turn the heat to simmer. Cook for 40 minutes, stirring periodically.
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Step 7

After 40 minutes, check to ensure the wild rice has begun to pop or is al dente (it will continue to cook). If the wild rice is still very crunchy, simmer for another 15 minutes.
Step 8
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Step 8

Remove the bundle of thyme. Add the pumpkin, coriander, cumin, paprika, white beans, and the remaining water to the pot and stir to combine. Bring to a simmer and cook for 15-20 minutes or until the rice reaches the desired consistency.*If you want the soup to be thinner, add 1-3 cups of water until it reaches the desired consistency.
Step 9
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Step 9

Stir in the kale and cover. Let the kale cook down for 5 minutes.
Step 10
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Step 10

Top the soup with roasted pepitas and serve.

Tips and Warnings

  • Be sure to use fresh wild rice. If you use older wild rice, it will take more time (and possibly more water) for the wild rice to pop.
  • Option to leave out the kale.
  • For spice, add ¼ teaspoon of red pepper flakes or ⅛ teaspoon of cayenne pepper. Add any additional salt that is desired.

Ingredient

  • Dry white wine
    Dry white wine
    78.78 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Vegetable broth
    Vegetable broth
    1892.71 ml
  • Ground coriander
    Ground coriander
    4.93 ml
  • Ground cumin
    Ground cumin
    4.93 ml
  • Celery stalks
    Celery stalks
    3
  • Large yellow onion
    Large yellow onion
    1
  • Pumpkin puree
    Pumpkin puree
    850.49 g
  • Chopped kale
    Chopped kale
    946.35 ml
  • Freshly cracked pepper
    Freshly cracked pepper
    2.46 ml
  • Ground paprika
    Ground paprika
    4.93 ml
  • Pepitas
    Pepitas
    78.78 ml
  • Sea salt
    Sea salt
    9.86 ml
  • White northern beans
    White northern beans
    850.49 g
  • Wild rice
    Wild rice
    236.59 ml
  • Bunch fresh thyme
    Bunch fresh thyme
    1
  • Garlic
    Garlic
    7 pcs

Nutrition Facts

View nutrition facts
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