Creamy Pumpkin Wild Rice Soup
Creamy pumpkin and hearty wild rice are the perfect duo in this easy one-pot pumpkin wild rice soup!
Servings 6 servings
Calories 268kcal
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!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 8 oz soup | Calories: 268kcal | Carbohydrates: 29g | Protein: 9.5g | Fat: 13.2g | Saturated Fat: 5.8g | Cholesterol: 27mg | Potassium: 497mg | Fiber: 5.9g | Sugar: 4.4g | Calcium: 75mg