Pumpkin Wild Rice Soup
A comforting blend of savory pumpkin and hearty wild rice, creating a flavorful and visually appealing soup perfect for autumn.
Ingredients
Main ingredients
- 2 cups pumpkin puree Use fresh or canned puree.
- 1 cup wild rice, uncooked
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Low-sodium recommended.
- 1 cup coconut milk
Spices and seasonings
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- to taste Salt and pepper
- Olive oil for sautéing Use as needed.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until translucent.
- Stir in the uncooked wild rice, cinnamon, and nutmeg; sauté for another minute.
Cooking
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for about 30 minutes, or until rice is tender.
- Add the pumpkin puree and coconut milk; stir well to combine.
- Season with salt and pepper to taste, and heat through.
Serving
- Serve warm and enjoy!
Notes
Garnish with fresh herbs for an extra touch. Pair with crusty bread or a side salad.