Description
Warm up your chilly evenings with this delightful Pumpkin Wild Rice Soup, featuring a creamy texture and a harmonious blend of sweet pumpkin and savory spices. Perfect for any day, this soup not only warms the heart but also creates cherished memories shared around the table. Enjoy it as a main dish or an elegant appetizer at dinner parties.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 cup wild rice (pre-cooked)
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 (13.5 oz) can coconut milk (full-fat)
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
- Stir in diced carrots along with cinnamon, nutmeg, and thyme. Cook for about five minutes until slightly softened.
- Mix in pumpkin puree and pour in vegetable broth slowly while stirring to avoid lumps.
- Add pre-cooked wild rice and coconut milk, stirring to combine all ingredients.
- Bring the soup to a gentle boil, then reduce heat to low and let simmer uncovered for 20-25 minutes.
- Taste and adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg