Description
This comforting pumpkin wild rice soup is packed with flavor and nutrients, perfect for a chilly day.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 cup full-fat coconut milk (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onions, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for an additional minute.
- Add wild rice, vegetable broth, pumpkin puree, thyme, sage, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer until rice is tender, about 45 minutes.
- Stir in coconut milk before serving, if desired.
Notes
- Use any type of vegetable broth for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg