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Fall Creamy Pumpkin Wild Rice Soup Recipe

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Warm up your autumn evenings with this Fall Creamy Pumpkin Wild Rice Soup, a comforting blend of tender wild rice, creamy pumpkin puree, savory white beans, and aromatic rosemary. This hearty soup combines a velvety texture with fresh vegetables and a touch of cream, making it perfect for chilly days and cozy gatherings.

  • Total Time: 40-45 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely diced
  • 1 cup carrots, cut into 1/2-inch slices
  • 3 medium cloves garlic, minced
  • 3/4 cup uncooked wild rice
  • 1 tablespoon minced fresh rosemary
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup pumpkin puree
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste

Garnish

  • Pepitas
  • Additional fresh rosemary

Instructions

  1. Sauté Vegetables: In a Dutch oven or medium pot, heat the vegetable oil over medium-high heat. Add the finely diced onion and sliced carrots, then sauté until they are just slightly tender, about 3 to 5 minutes. This step helps to draw out the natural flavors of the vegetables.
  2. Add Aromatics and Rice: Stir in the minced garlic, uncooked wild rice, and minced fresh rosemary. Cook for about 1 minute until fragrant, taking care not to burn the garlic. This enhances the aroma and taste of the soup.
  3. Simmer Soup: Add the drained and rinsed white beans, pumpkin puree, and chicken broth to the pot. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook gently for 30 to 35 minutes. Stir occasionally until the wild rice and vegetables are tender and the flavors meld beautifully.
  4. Finish with Cream and Seasoning: Remove the lid and fold the heavy whipping cream into the soup, stirring well to create a rich, creamy texture. Season with salt and pepper to taste, adjusting the seasoning to your preference.
  5. Serve and Garnish: Ladle the creamy pumpkin wild rice soup into bowls. Garnish with pepitas and additional fresh rosemary for a delightful crunch and an herbal finish. Serve hot and enjoy the comforting flavors.

Notes

  • For a vegan version, substitute the chicken broth with vegetable broth and use coconut cream or a plant-based cream instead of heavy whipping cream.
  • You can prepare the soup a day ahead and refrigerate; flavors will deepen overnight.
  • If wild rice is unavailable, a wild rice blend or brown rice can be used, but cooking times may vary.
  • Adjust the soup thickness with more broth if needed, depending on your preferred consistency.
  • For added spice, consider a pinch of nutmeg or smoked paprika when adding the pumpkin puree.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/fall-creamy-pumpkin-wild-rice-soup-recipe/