Creamy pumpkin and hearty wild rice are the perfect duo in this easy one-pot pumpkin wild rice soup!
Soup season is on, y’all. And I’m sharing just about the most appropriate fall soup in all the land today because I take this season with the utmost seriousness.
Pumpkin meets my beloved wild rice soup in this creamy one pot wonder and nope, you won’t be eating any other soup all season.
In fact, please consider buying an extra loaf of bread for the sole purpose of dipping in this soup.
You’ll only need a handful of ingredients, one pot, and less than an hour to pull off this incredible soup and don’t even get me started on how fantastic the leftovers are.
Let’s just say that soup season is off to a pretty strong start.
This Wild Rice Soup features…
- A creamy pumpkin soup base
- Tender wild rice and carrots
- Made entirely in one pot in less than an hour
Making the Wild Rice Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Carrot
- Garlic
- Wild rice
- Rosemary
- White beans
- Pumpkin puree
- Chicken broth
- Heavy whipping cream
Tips for Perfect Wild Rice Soup
- Cut vegetables in uniform shapes – finely dice the onion and cut the carrot in uniform slices so they cook evenly.
- Saute vegetables – this builds a flavorful base for the soup.
- Simmer soup 30-35 minutes – stir the soup occasionally over medium-low heat until the wild rice is tender and the soup is slightly reduced.
- Add heavy cream at end of cooking – a splash of heavy cream at the end adds the perfect touch of creaminess.
Recipe Variations
Try these ideas for a different twist on this soup.
- Add meat – add 1/2 lb browned Italian sausage, cooked chicken, or turkey.
- Use butternut squash puree – swap out butternut squash puree for the pumpkin.
- Add more vegetables – try adding sweet pepper, cauliflower, kale, or spinach.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.
To freeze soup, allow to cool completely then store in a freezer-safe container and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
This soup just absolutely screams fall! The creamy pumpkin is a total dream paired with the hearty wild rice and all that tender vegetable goodness.
You’re definitely gonna want to break out the big guns in the bread department for dipping in this one.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other hearty fall soups next!
Creamy Pumpkin Wild Rice Soup
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Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 cup carrots, cut into 1/2-inch slices
- 3 medium cloves garlic, minced
- 3/4 cup uncooked wild rice
- 1 tablespoon minced fresh rosemary
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup pumpkin puree
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Pepitas and additional rosemary for garnish
Instructions
- In a Dutch oven or medium pot, heat vegetable oil over medium-high heat. Add onion and carrot and sauté until just slightly tender, about 3-5 minutes.
- Add garlic, wild rice, and rosemary to pot and cook 1 minute until fragrant. Add beans, pumpkin and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 30-35 minutes until vegetables and wild rice are tender, stirring occasionally.
- Fold heavy cream into soup and season with salt and pepper to taste. Ladle soup into bowls and garnish with pepitas and additional rosemary. Enjoy!
Lindsey says
So yummy! A perfect healthy dish for fall and winter. Wouldn’t change a thing!
Raegan says
This was delicious! I made it for my work lunches for the week. I added chicken and used light cream because that’s what I had. Perfect winter soup, thank you!