Description
Pumpkin Wild Rice Soup is the ultimate fall comfort food, combining creamy pumpkin puree with nutty wild rice for a hearty, satisfying dish. Perfect for chilly evenings or festive gatherings, this soup is not only delicious but easy to prepare. With aromatic spices and fresh greens, it warms the heart and belly alike. Serve it with crusty bread for an unforgettable meal.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup wild rice
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups fresh spinach or kale
Instructions
- In a large pot over medium heat, add olive oil and sauté chopped onion and minced garlic until translucent.
- Stir in pumpkin puree, cinnamon, and nutmeg; cook for 3 minutes.
- Gradually add vegetable broth and wild rice; bring to a boil then reduce heat to simmer for about 45 minutes until rice is tender.
- Stir in coconut milk and fresh greens just before serving.
- Ladle into bowls, garnish with nutmeg or toasted pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg