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- 1 cup wild rice blend - 4 cups vegetable broth - 1 cup pumpkin puree Wild rice blend is the star of this soup. It gives a nutty flavor and chewy texture. I love using a mix of different wild rice types for variety. Vegetable broth adds depth, while pumpkin puree brings a creamy, rich taste. It also makes the soup feel cozy and warm. - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1/2 teaspoon cinnamon Onions, carrots, and celery form the base of flavor. These aromatics make the soup smell great as it cooks. Garlic adds a bold touch. Dried thyme and sage complement the pumpkin well. A hint of cinnamon gives warmth, perfect for autumn. - 1 cup spinach or kale, chopped - 1/4 cup heavy cream (optional) - 2 tablespoons olive oil Spinach or kale adds color and nutrients. If you want a creamier soup, add heavy cream. Olive oil helps sauté the vegetables and adds healthy fats. You can skip the cream for a lighter soup. Each ingredient plays a role in making this dish hearty and healthy. {{ingredient_image_1}} - Rinse and Drain Wild Rice First, take 1 cup of wild rice blend and rinse it under cold water. This step helps remove excess starch and dirt. After rinsing, drain the rice well. This will ensure the rice cooks evenly. - Dice Vegetables Next, prepare your vegetables. Dice 1 medium onion, 2 carrots, and 2 celery stalks. The smaller the pieces, the quicker they will cook. You want them to blend well in the soup. - Sauté Vegetables In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté these for about 5-7 minutes until they soften. This step builds the soup's base flavor. - Combine Ingredients and Simmer Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and 1/2 teaspoon of cinnamon. Cook for 1 more minute until fragrant. Then, add the rinsed wild rice, 4 cups of vegetable broth, and 1 cup of pumpkin puree. Mix well. Bring the soup to a boil, then reduce heat to low. Cover the pot and simmer for about 45-50 minutes until the rice is tender. - Add Greens and Optional Cream Once the wild rice is cooked, stir in 1 cup of chopped spinach or kale. Let it simmer for another 5 minutes until the greens wilt. If you want a creamier soup, add 1/4 cup of heavy cream. - Adjust Seasoning Finally, taste your soup. Add salt and pepper as needed. This step lets you perfect the flavor. Serve hot for a warm, cozy meal that celebrates autumn! - Cooking Time Adjustments: If you prefer softer rice, add an extra 10 minutes to the cooking time. Just keep an eye on the liquid level. If it gets too thick, add a splash of broth or water. - Using Fresh vs. Dried Herbs: Fresh herbs can brighten your soup. Use three times more fresh herbs than dried. For instance, if a recipe calls for 1 teaspoon of dried thyme, use 1 tablespoon of fresh thyme. - Adding Other Spices: To boost flavor, try adding a pinch of nutmeg or a dash of cayenne pepper. These spices add warmth and depth. Adjust to your taste, starting with small amounts. - Balancing Creaminess: If you want a creamier soup, add heavy cream gradually. Start with a little, stir, and taste. This allows you to find the perfect creaminess for your liking. - Garnishing with Fresh Herbs: Chopped parsley or chives add color and freshness. Sprinkle them on top just before serving for a bright touch. - Serving Suggestions: For a cozy meal, pair the soup with crusty bread or a simple salad. This adds texture and makes your meal more filling. Pro Tips Use Fresh Herbs: Add fresh herbs like thyme or parsley at the end for a burst of flavor and freshness. Adjust Consistency: If you prefer a thicker soup, blend a portion of it and stir it back in for a creamy texture. Experiment with Greens: Feel free to substitute spinach or kale with other greens like Swiss chard for a different flavor profile. Store Leftovers: This soup keeps well in the fridge for up to 5 days, making it perfect for meal prep! {{image_2}} You can easily change up the soup by adding different vegetables. Feel free to toss in: - Sweet potatoes - Leeks - Bell peppers These will add new flavors and colors. You can also swap out the wild rice for quinoa or barley. Both can change the texture and taste while keeping it hearty. For protein options, consider adding: - Cooked chicken - Chickpeas - Lentils These ingredients will boost the soup's nutrition and make it more filling. Just add them when you mix in the wild rice. If you want a vegan version, skip the heavy cream and use coconut milk. This change keeps it creamy and rich without dairy. You can also add a splash of lemon juice for a bright taste. For gluten-free options, check your vegetable broth. Some brands may have gluten. Always pick one that is labeled gluten-free to ensure your soup meets dietary needs. As the seasons change, so can your soup. In winter, add heartier vegetables like: - Root vegetables - Brussels sprouts - Butternut squash These additions provide warmth during the colder months. In summer, swap in fresh herbs like basil or cilantro. They will add a light and fresh flavor. This keeps the soup vibrant and in tune with summer produce. Adjust the recipe based on what’s in season for a delicious twist! To store leftover Autumn Wild Rice Soup, let it cool first. Transfer the soup to an airtight container. Seal it tightly and place it in the fridge. It will stay fresh for up to four days. When you’re ready to eat, just reheat it on the stove. For freezing, use freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you want to enjoy it, thaw it in the fridge overnight. To reheat, warm the soup on the stove over low heat. Stir often to avoid sticking. If it’s too thick, add a splash of water or broth to loosen it up. In the fridge, the soup lasts about four days. In the freezer, it remains good for about three months. After that, the flavors may fade. Always check for off smells or changes in texture before eating. Wild rice is not true rice. It comes from an aquatic grass. It has a nutty taste and a chewy texture. This grain is rich in protein, fiber, and minerals. Here are some key benefits: - High in protein: Wild rice has more protein than white or brown rice. - Rich in fiber: It helps with digestion and keeps you full. - Packed with antioxidants: These help fight free radicals in your body. - Low in calories: It’s a smart choice for weight management. Yes, you can make this soup ahead of time. It tastes even better the next day! Here are some meal prep tips: - Cook the soup and let it cool completely. - Store it in an airtight container in the fridge for up to 3 days. - You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating. If you want more heat, there are easy ways to spice it up. Here are some spice adjustments: - Add crushed red pepper flakes while cooking. - Stir in a dash of hot sauce before serving. - Use spicy sausage instead of the vegetable broth for a meaty kick. These changes will add warmth and flavor to your cozy soup! This soup combines wild rice, pumpkin, and fresh veggies, offering great flavor. You learned how to prepare and cook it, plus discover tips for perfection. Don't forget the storage tips to keep leftovers fresh. Experiment with variations and make it your own. Enjoy each bowl packed with nutrients and warmth! This recipe is perfect for any season. I hope you dive in and enjoy your delicious soup creation.

Autumn Wild Rice Soup

A comforting soup featuring wild rice, pumpkin, and seasonal vegetables, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup wild rice blend
  • 4 cups vegetable broth
  • 1 cup pumpkin puree
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 0.5 teaspoon cinnamon
  • to taste salt and pepper
  • 1 cup spinach or kale, chopped
  • 0.25 cup heavy cream (optional)
  • 2 tablespoons olive oil

Instructions
 

  • Rinse the wild rice blend under cold water and drain well.
  • In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Stir in minced garlic, thyme, sage, and cinnamon. Cook for an additional minute until fragrant.
  • Add the rinsed wild rice, vegetable broth, and pumpkin puree to the pot. Stir until well combined.
  • Bring to a boil, then reduce heat to low and cover the pot. Simmer for approximately 45-50 minutes, or until the rice is tender.
  • Once the wild rice is cooked, stir in the chopped spinach or kale and simmer for another 5 minutes until the greens are wilted.
  • If desired, stir in the heavy cream for a creamier texture and adjust seasoning with salt and pepper to taste.
  • Serve hot and enjoy the comforting flavors of autumn!

Notes

Ladle the soup into bowls and garnish with a sprinkle of fresh herbs like parsley or a drizzle of olive oil for an inviting touch.
Keyword autumn, pumpkin, soup, vegetarian, wild rice