Description
A creamy and flavorful pumpkin wild rice soup, perfect for a cozy meal.
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and diced
- 1 cup wild rice, rinsed
- 4 cups low-sodium vegetable broth
- 1 can (13 oz) full-fat coconut milk
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- Red pepper flakes (optional)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until golden brown (about 5-7 minutes).
- Add garlic and cook for an additional minute until fragrant.
- Stir in diced pumpkin and rinsed wild rice; cook for 2 minutes to enhance flavors.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 30-40 minutes until rice is tender.
- Stir in coconut milk, thyme, nutmeg, and simmer for another 10 minutes.
- For extra creaminess, blend partially using an immersion blender or regular blender while leaving some texture intact.
Notes
- This soup is best served warm with crusty bread.
- Feel free to adjust seasoning to taste.
- The addition of red pepper flakes can add a nice kick, but is optional.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl