Description
A comforting and wholesome pumpkin wild rice soup perfect for chilly evenings, packed with nutrients and flavor.
Ingredients
Scale
- 1 tablespoon olive oil (or butter)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 can (15 ounces) pumpkin puree
- 6 cups vegetable broth (low-sodium)
- 1 cup wild rice
- 1 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Optional seasonings: sage, thyme, or cinnamon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and ground ginger, stirring until fragrant—about 1-2 minutes.
- Stir in the pumpkin puree, followed by the vegetable broth. Mix well and bring to a gentle simmer, about 8-10 minutes.
- Incorporate the wild rice into the simmering soup. Bring to a boil, then reduce heat to low, cover, and cook for 45-50 minutes or until the wild rice is tender.
- Stir in the coconut milk, season with salt and pepper, and let it simmer for another 5-10 minutes for flavors to meld.
- Ladle the soup into bowls and garnish with fresh herbs or a sprinkle of pepper.
Notes
Use fresh, organic ingredients for the best flavor. This soup is great for meal prepping and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg