Cozy Autumn Wild Rice Soup
Warm and comforting, this Cozy Autumn Wild Rice Soup blends nutty wild rice with creamy pumpkin, making it perfect for chilly fall days.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 can pumpkin puree (15 oz)
- 1 cup coconut milk (or heavy cream)
- to taste Salt and pepper
- for garnish Fresh parsley Optional
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until the onion is soft.
- Add the carrots and celery. Cook for about 5 minutes, stirring occasionally.
- Stir in the wild rice, thyme, and rosemary. Cook for 1-2 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for about 45 minutes or until the wild rice is tender.
- Stir in the pumpkin puree and coconut milk. Mix well and let it cook for another 10 minutes.
- Season with salt and pepper to taste.
Serving
- Serve this soup warm in bowls, with a sprinkle of fresh parsley on top for extra color and flavor.
Notes
If you have leftovers, let the soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Rinse the wild rice well to remove any debris and enhance its flavor. Use fresh vegetables for the best taste. Adjust the thickness of the soup by adding more broth or coconut milk if you prefer it creamier. For added protein, consider adding cooked chicken or beans.