There’s something about a bowl of Pumpkin Wild Rice Soup that feels like autumn in edible form. It’s creamy, earthy, and cozy — like wrapping yourself in a blanket and calling it dinner. Whether you’re craving comfort food or just trying to use that extra can of pumpkin you bought last fall (we’ve all been there), this soup is the answer.
I first made this recipe on a rainy Sunday when my kitchen smelled like roasted garlic and thyme, and I’ve never looked back. It’s rich and hearty enough to stand alone, yet light enough for a quick lunch. Plus, it’s one of those rare soups that tastes even better the next day — because the flavors get to know each other overnight.
Why You’ll Love This Pumpkin Wild Rice Soup
This soup isn’t just delicious — it’s practical. You’ll love it because:
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It’s naturally creamy without needing heavy cream.
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Hearty wild rice adds texture and makes it filling enough for a full meal.
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Pumpkin puree brings warmth and subtle sweetness.
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It’s flexible: add chicken, mushrooms, or keep it totally vegetarian.
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Freezer-friendly — make a batch, save some for later, thank yourself later.
It’s the kind of meal that makes you feel good from the first spoonful.
Ingredients You’ll Need
Here’s everything you need to make your new favorite fall soup:
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1 tbsp olive oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, chopped
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1 tsp dried thyme
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½ tsp dried sage
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½ tsp smoked paprika (optional but adds depth)
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4 cups vegetable or chicken broth
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1 cup cooked wild rice (or a wild rice blend)
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1 ½ cups pumpkin puree (not pumpkin pie filling!)
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½ cup milk or cream (optional for creaminess)
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Salt and black pepper, to taste
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Chopped parsley or roasted pumpkin seeds, for garnish
Optional add-ins: diced cooked chicken, mushrooms, or a handful of spinach for extra texture and protein.
Step-by-Step Instructions
Step 1: Sauté the Veggies
Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened — about 5–6 minutes. Stir in garlic, thyme, sage, and smoked paprika, cooking for another 30 seconds until fragrant.
(At this point, your kitchen will smell so good you’ll want to invite people over just to show off.)
Step 2: Add Pumpkin and Broth
Whisk in pumpkin puree and broth, stirring until smooth. Bring the soup to a gentle simmer. Let it cook uncovered for 10–15 minutes to allow the flavors to blend beautifully.
Step 3: Add Rice and Finish
Stir in cooked wild rice, then reduce heat to low. Add milk or cream if you prefer a richer texture. Season with salt and pepper to taste.
If the soup seems too thick, add a bit more broth or water until it reaches your desired consistency.
Step 4: Serve and Enjoy
Ladle into bowls, top with fresh parsley, and sprinkle with roasted pumpkin seeds or a drizzle of cream for that extra restaurant-worthy touch.
Tips for Perfect Pumpkin Wild Rice Soup
Want to make sure your soup turns out perfect every time? Keep these little tricks in mind:
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Use cooked wild rice. Raw wild rice takes forever to cook and can soak up too much broth.
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Go fresh on the herbs if you can — thyme and sage bring amazing depth to the pumpkin flavor.
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Don’t skip the sauté step. It builds a flavor base that makes the soup rich and savory.
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Make it vegan: use coconut milk instead of dairy cream — it adds a lovely, subtle sweetness.
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Make ahead: this soup thickens in the fridge, so just add a splash of broth when reheating.
Variations You’ll Love
This soup is a blank canvas — here are a few fun twists:
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Creamy Chicken Pumpkin Soup: Stir in 1 cup of shredded rotisserie chicken before serving.
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Mushroom Pumpkin Soup: Add 1 cup of sautéed mushrooms for a savory, umami boost.
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Spicy Kick: Mix in a pinch of cayenne or red pepper flakes.
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Crunchy Garnish: Top with crispy bacon bits or toasted pepitas.
Honestly, it’s one of those recipes that can fit any mood — cozy, fancy, or “I’m too tired to cook but still want something amazing.”
What to Serve With Pumpkin Wild Rice Soup
Pair this creamy, hearty soup with something simple but satisfying:
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Crusty bread or garlic toast
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A fall salad with apples, cranberries, and walnuts
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Grilled cheese (because soup and grilled cheese belong together)
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Roasted veggies or sweet potato fries for extra autumn vibes
If you’re hosting, serve it in small bowls as a starter — it feels fancy with zero extra effort.
Pumpkin Wild Rice Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Cutting board and knife
- mixing bowl
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks chopped
- 1 tsp dried thyme
- ½ tsp dried sage
- ½ tsp smoked paprika optional
- 4 cups vegetable or chicken broth
- 1 cup cooked wild rice or wild rice blend
- 1 ½ cups pumpkin puree not pumpkin pie filling
- ½ cup milk or cream optional for creaminess
- Salt and black pepper to taste
- Fresh parsley or roasted pumpkin seeds for garnish
- Optional Add-ins:
- 1 cup shredded cooked chicken
- 1 cup sautéed mushrooms
- Handful of fresh spinach
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in garlic, thyme, sage, and smoked paprika. Cook for 30 seconds until fragrant.
- Add pumpkin puree and broth, stirring until smooth. Bring to a gentle simmer and cook for 10–15 minutes.
- Stir in cooked wild rice. Add milk or cream if you prefer a richer texture. Season with salt and pepper to taste.
- Simmer for 5 more minutes. Adjust consistency by adding extra broth or water if needed.
- Serve warm, topped with fresh parsley or pumpkin seeds.
Notes
Protein: 6 g
Fat: 7 g
Carbohydrates: 30 g
Sugar: 6 g
Fiber: 4 g
Sodium: 480 mg
FAQs on Pumpkin Wild Rice Soup
Can I use canned pumpkin puree?
Absolutely. Just make sure it’s pure pumpkin, not pumpkin pie filling.
Can I freeze this soup?
Yes! Let it cool completely, then store it in freezer-safe containers for up to 2 months. Thaw and reheat gently on the stove.
Can I make it dairy-free?
Of course! Substitute the milk or cream with coconut milk or oat milk.
How long does it last in the fridge?
About 4–5 days in an airtight container — and IMO, it tastes even better after day two.
Why You’ll Keep Making This Soup
Pumpkin Wild Rice Soup is one of those recipes that checks every box — simple, nourishing, and deliciously cozy. It’s got creamy texture, earthy flavor, and a warmth that feels like fall in every spoonful.
The best part? It’s one of those “make once, eat all week” dishes that saves you time but doesn’t compromise on taste. So next time the weather gets chilly or you just need a little comfort in a bowl, you know exactly what to make.
Final Thoughts on Pumpkin Wild Rice Soup
If cozy had a flavor, it would taste like this Pumpkin Wild Rice Soup — creamy pumpkin, nutty rice, and a perfect blend of herbs that make every bite feel like home. It’s hearty enough for dinner, light enough for lunch, and elegant enough for guests.
So grab that pot, light a candle, and let your kitchen smell like autumn magic. You’ll thank yourself later.