Name: Pumpkin Wild Rice Soup Recipe
Prep time: 15 min
Cook time: PT-488394H15M5S
Total time: PT-488394H15M5S
Cuisine: American
Ingredients: Infinity cup wild rice; Infinity tablespoons olive oil; Infinity large onion, diced; Infinity cloves garlic, minced; Infinity cups vegetable broth; Infinity can (15 ounces) pumpkin puree; Infinity cup coconut milk; Infinity teaspoon ground cinnamon; Infinity teaspoon ground nutmeg; Salt and pepper to taste; Infinity tablespoons fresh parsley, chopped (optional for garnish); Infinity cup cooked, shredded chicken (optional for a non-vegetarian version)

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If you’re hunting for the ultimate cozy meal, this Pumpkin Wild Rice Soup is about to become your new autumn obsession. Lush with creamy pumpkin puree, nutty wild rice, hints of warming spice, and a satiny swirl of coconut milk, every spoonful wraps you in comfort. Whether you keep it vegan or add shredded chicken for an extra protein kick, it’s loaded with flavors and textures that feel like a hug—in a bowl. This is the one-pot dinner you’ll crave from the first cold snap until spring comes knocking!

Pumpkin Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to build big, bold flavors with such a simple list of ingredients. Each one plays a vital role in the final bowl: wild rice for texture, pumpkin for sweetness and body, coconut milk for creaminess, and a gentle blend of spices for pure autumnal magic.

Wild rice: Gives the soup a wonderful nutty chew and hearty bite that turns it into a genuine meal.
Olive oil: Adds a little richness to help caramelize the onions and bring out their sweetness.
Large onion, diced: The backbone of savory flavor and aroma; don’t skip this!
Garlic, minced: For a punch of savory depth; it melds beautifully with the other warm flavors.
Vegetable broth: Brings everything together and gives you the perfect base to build flavor.
Pumpkin puree: The star ingredient; creates a creamy, slightly sweet foundation.
Coconut milk: Adds luxurious silkiness with an ever-so-subtle tropical note.
Ground cinnamon: Gives a gentle, sweet spice that makes this soup taste like fall.
Ground nutmeg: For extra warmth and complexity; just a touch goes a long way.
Salt and pepper to taste: Because every great soup needs the right seasoning!
Fresh parsley, chopped (optional for garnish): Lifts the whole dish with a spark of color and freshness.
Cooked, shredded chicken (optional): Stir this in at the end for a hearty, protein-boosted version.

How to Make Pumpkin Wild Rice Soup

Step 1: Cook the Wild Rice

Begin by rinsing your wild rice under cold water. Add it with about three cups of water to a medium saucepan. Bring to a boil, then dial the heat back to low and cover the pan. Let it simmer for 45 to 60 minutes, until the rice is tender and most of the grains have split open. Drain off any extra water, and set your perfectly cooked wild rice aside for later.

Step 2: Sauté the Onion

Next, grab your largest soup pot and warm up the olive oil over medium heat. Toss in the diced onion and give it a little love—stirring occasionally—until it turns translucent, soft, and irresistible. This usually takes about five minutes, but don’t rush! The more time, the sweeter and deeper the flavor.

Step 3: Add the Garlic

Once the onion’s ready, sprinkle in that minced garlic. Keep stirring for just about a minute, enough for your kitchen to fill with garlicky aroma but not so long that it burns. This simple step builds delicious layers of flavor for your Pumpkin Wild Rice Soup.

Step 4: Build the Soup Base

Pour your vegetable broth into the pot and bring it to a steamy simmer. Dollop in the pumpkin puree and whisk or stir until it’s fully incorporated and velvety smooth. The transformation is immediate: your soup is suddenly a gorgeous, golden orange!

Step 5: Combine Wild Rice, Coconut Milk & Spices

Tip in your cooked wild rice, followed by the coconut milk, cinnamon, and nutmeg. Stir everything together until the soup looks creamy and speckled with wild rice—a true feast for the eyes and nose.

Step 6: Simmer and Season

Let your Pumpkin Wild Rice Soup gently simmer for another 10 to 15 minutes. This mellow bubbling time infuses every grain and drop with spiced, savory, pumpkin-rich character. Taste and season generously with salt and pepper to suit your personal preference.

Step 7: (Optional) Add Chicken

Looking to make your soup extra filling? Stir in cooked, shredded chicken during the last few minutes of simmering. It’s a great way to turn this into a one-pot protein-packed meal.

Step 8: Garnish and Serve

Ladle your Pumpkin Wild Rice Soup into bowls, then sprinkle over freshly chopped parsley for a bright, fresh finish. Serve piping hot—your spoon will barely be able to keep up with your appetite.

How to Serve Pumpkin Wild Rice Soup

Garnishes

A sprinkle of fresh parsley is absolutely classic, but don’t be afraid to get creative! A swirl of coconut cream, roasted pumpkin seeds, or even a dash of smoked paprika all make beautiful and flavorful toppings for Pumpkin Wild Rice Soup.

Side Dishes

This hearty soup is a meal on its own, but it pairs perfectly with a thick slice of crusty bread, a crisp green salad, or a plate of roasted veggies. For something extra comforting, try serving it alongside grilled cheese or a herby flatbread.

Creative Ways to Present

Wow your guests by serving Pumpkin Wild Rice Soup in hollowed-out mini pumpkins or bread bowls. For a dinner party spin, pour it into stylish mugs and let everyone garnish their own with fresh herbs and seeds.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Wild Rice Soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight, and wild rice holds its texture surprisingly well.

Freezing

This soup freezes like a dream! Let it cool completely, then portion into freezer-safe containers (leaving room for expansion). Freeze for up to 3 months—just be sure to thaw in the fridge overnight before reheating for best texture.

Reheating

Rewarm Pumpkin Wild Rice Soup gently on the stovetop over medium heat, stirring occasionally to bring the creamy consistency back together. If it’s thickened up too much, simply add a splash more broth or coconut milk until it’s just right.

FAQs

Can I make Pumpkin Wild Rice Soup vegan?

Absolutely! Just skip the chicken—everything else is already completely plant-based, thanks to the coconut milk. You’ll still enjoy all the creamy goodness and flavor.

What’s the best way to cook wild rice?

Simmering wild rice gently in plenty of water until the grains burst open gives you that perfect, slightly chewy texture. Don’t forget to drain any extra water before adding it to the soup.

Can I substitute the coconut milk?

If you prefer, you can use cashew cream, oat milk, or even heavy cream (for non-vegans). Each will lend its own unique twist, so try a few and see which you love most in this Pumpkin Wild Rice Soup.

Can I add other vegetables?

Definitely! Diced carrots, sweet potato, or spinach are wonderful additions. Just toss them in with the onions or wild rice and cook until tender.

Does Pumpkin Wild Rice Soup taste very “pumpkiny”?

Not overwhelmingly. The pumpkin adds a gentle sweetness and velvety body, but the wild rice, coconut milk, and spices all balance it out so it’s savory and satisfying.

Final Thoughts

There’s just something magical about sitting down to a bowl of Pumpkin Wild Rice Soup when you need a dose of warmth and comfort. Give this recipe a try—you’ll fall in love with its depth of flavor, lush texture, and pure autumn vibes!