Cozy Autumn Wild Rice Soup
A warm and comforting soup filled with wild rice, pumpkin, and rich flavors, perfect for chilly autumn days.
Ingredients
Main Ingredients
- 1 cup wild rice Rinse before cooking
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup pumpkin puree Or butternut squash as a variation
- 4 cups vegetable broth Use gluten-free broth for gluten-sensitive guests
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free option
- to garnish Fresh parsley
Instructions
Preparation
- Cook the wild rice according to package instructions. Set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are soft, about 5-7 minutes.
- Stir in the pumpkin puree. Then, add the vegetable broth, dried thyme, paprika, salt, and pepper. Bring the mixture to a boil and reduce to a simmer for about 10 minutes.
- Add the cooked wild rice to the soup. Stir well and let it simmer for another 5 minutes.
- Gently stir in the heavy cream (or coconut milk) and heat through. Adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.