If you’re searching for a cozy, nourishing bowl that feels like a warm hug in every spoonful, this Pumpkin Wild Rice Soup is an absolute must-try. It brings together the earthy sweetness of pumpkin, the comforting chew of wild rice, and a vibrant medley of vegetables all simmered in a luscious, creamy broth. This recipe turns simple, wholesome ingredients into a dish that feels both rustic and elegantly satisfying—perfect for crisp fall evenings or anytime you want a bit of seasonal magic.

Pumpkin Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pumpkin Wild Rice Soup lies in its straightforward, nourishing components. Each ingredient plays an important role in building layers of flavor, with textures ranging from tender veggies to hearty wild rice, finished by the richness of coconut milk that ties everything together.

Olive oil: A fragrant base that helps sauté the vegetables and brings out their natural flavors.
Carrots: Add a sweet crunch and vibrant orange color to the dish.
Celery: Provides subtle freshness and depth to the soup’s overall profile.
White onion: The backbone of savory flavor, gently caramelized for sweetness.
Baby bella mushrooms: Earthy and meaty, they enhance the soup’s satisfying heartiness.
Garlic: Imparts aromatic warmth and complexity in every bite.
Vegetable broth: The liquid foundation that carries flavors and softens the rice.
Pumpkin purée: The star of the show, offering creamy texture with a subtle sweetness and vibrant hue.
Wild rice: Adds a nutty flavor and chewy texture, making the soup substantial and filling.
Fresh sage: Its woody, slightly peppery notes complement pumpkin beautifully.
Bay leaf: Infuses a delicate herbal aroma throughout the simmering soup.
Coconut milk: Provides a luxurious, creamy richness with a hint of tropical sweetness.
Chickpeas: Introduce protein and a lovely bite, boosting the soup’s heartiness.
Fresh kale: Adds vibrant green color and a healthy dose of fiber and nutrients.
Salt and black pepper: Essential for balancing and enhancing all the flavors perfectly.

How to Make Pumpkin Wild Rice Soup

Step 1: Sauté the veggies

Begin by warming olive oil in a large stockpot over medium-high heat. Toss in the diced carrots, celery, and onion, stirring occasionally so they soften and begin to sweeten, around 5 minutes. Adding the mushrooms and garlic comes next; keep stirring as they cook for another 4 minutes, allowing their earthiness to deepen and infuse the base of your soup.

Step 2: Simmer the soup

Once the veggies have released their flavors, pour in the vegetable broth, followed by the pumpkin purée and wild rice. Nestle in a sprig of fresh sage and a bay leaf for that subtle herbal boost. Bring everything gently to a simmer, then cover and lower the heat to maintain a calm bubble. Let it cook for about 30 minutes, stirring now and then so the rice doesn’t cling to the pot, until the grain is tender and the soup has thickened into comforting perfection.

Step 3: Season and finish

After simmering, fish out the sage and bay leaf—they’ve done their job. Stir in the creamy coconut milk, chickpeas, and finely chopped kale, folding them in until the kale softens slightly with the residual heat. Taste your soup and add salt and freshly ground black pepper as needed. If you’re craving an even richer pumpkin presence, a little extra pumpkin purée makes a delightful addition here.

How to Serve Pumpkin Wild Rice Soup

Garnishes

To elevate your Pumpkin Wild Rice Soup, consider topping each bowl with a drizzle of good-quality extra virgin olive oil or a sprinkle of toasted pumpkin seeds for crunch. A few fresh sage leaves or a light dusting of smoked paprika can add an inviting visual contrast and a touch more flavor complexity that will thrill your taste buds.

Side Dishes

This soup pairs beautifully with artisan crusty bread or warm garlic naan, perfect for scooping up every last creamy bite. A side salad featuring crisp apples, toasted nuts, and a tangy vinaigrette offers a refreshing counterpoint to the richness of the soup, rounding out your meal with brightness and texture.

Creative Ways to Present

For a cozy gathering or family meal, serve the Pumpkin Wild Rice Soup in rustic bowls with a breadboard full of accouterments nearby—think roasted pumpkin seeds, chili flakes, and fresh herbs. Layering components this way invites everyone to personalize their bowl, making the experience interactive and fun while showing off the soup’s inviting richness and depth.

Make Ahead and Storage

Storing Leftovers

Let any leftover Pumpkin Wild Rice Soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a convenient option for quick lunches or dinners during a busy week.

Freezing

This soup freezes wonderfully, just be mindful that wild rice can sometimes change texture slightly after freezing. Portion the soup into freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the full flavor and warmth.

Reheating

Gently reheat your soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to meld the flavors back together. If the soup feels too thick after refrigeration or freezing, just add a splash of vegetable broth or water to lighten it up while warming.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice is a great substitute if you prefer a milder flavor or if wild rice is hard to find. Just keep in mind that brown rice might have a slightly softer texture but will still add nice heartiness to your Pumpkin Wild Rice Soup.

Is this soup vegan and dairy-free?

Yes, it is! The use of coconut milk instead of cream makes this soup both vegan and dairy-free, without sacrificing creaminess or richness.

Can I make this soup spicier?

Definitely! Feel free to add a pinch of cayenne pepper, a diced jalapeño when sautéing the vegetables, or a splash of hot sauce at the end to give your Pumpkin Wild Rice Soup a delicious kick.

What is the best way to rinse wild rice?

Wild rice should be rinsed thoroughly under cold running water using a fine-mesh sieve to remove any dust or debris. This helps ensure a clean, pure taste in your soup.

Can I substitute kale with other greens?

Certainly! Swiss chard or spinach are excellent alternatives that will also bring a lovely color and nutrition boost to the soup. Add them toward the end of cooking just like you would kale.

Final Thoughts

There’s something incredibly satisfying about a bowl of homemade Pumpkin Wild Rice Soup that feels both soothing and vibrant. It’s one of those recipes that welcomes you home, encourages cozy evenings, and impresses friends and family alike. Give it a try—you’ll likely find it becoming a cherished favorite in your recipe collection!

Pumpkin Wild Rice Soup Recipe

★★★★★

4.8 from 12 reviews

Author: anna
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This comforting Pumpkin Wild Rice Soup is a hearty and flavorful vegan dish perfect for chilly days. Packed with nutrient-dense ingredients like pumpkin purée, wild rice, chickpeas, kale, and mushrooms, this soup offers a creamy texture without dairy, thanks to coconut milk. Aromatic herbs like fresh sage and bay leaf add depth, while sautéed vegetables provide a delicious base. Easy to make and full of wholesome goodness, it’s an ideal meal for fall or anytime you want a nourishing bowl of warmth.

Instructions

Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced carrots, celery, and onion, sautéing and stirring occasionally for about 5 minutes until they begin to soften. Then add the diced mushrooms and minced garlic, continuing to sauté and stir occasionally for another 4 minutes until vegetables are tender and fragrant.
Simmer: Pour in the vegetable broth, pumpkin purée, rinsed wild rice, fresh sage sprig, and bay leaf. Stir well to combine all ingredients. Bring the mixture to a simmer, then cover the pot and reduce the heat to medium-low to maintain a gentle simmer. Cook for about 30 minutes, stirring occasionally to prevent the rice from sticking, until the wild rice is tender.
Season and enrich: Remove and discard the bay leaf and sage sprig from the pot. Stir in the canned coconut milk, rinsed chickpeas, and chopped kale. Continue cooking while stirring occasionally until the kale wilts and the soup is heated through. Taste the soup and season with fine sea salt and freshly ground black pepper according to your preference. Optionally, add more pumpkin purée for a richer pumpkin flavor.
Serve: Ladle the warm soup into bowls and enjoy immediately as a nourishing, comforting meal.

Notes

Wild rice may take longer to cook than other rices; check for tenderness before finishing.
For a smoother soup, you can partially puree some of the soup before adding kale and chickpeas.
Feel free to use canned pumpkin purée or roast fresh pumpkin and puree it yourself.
This soup is vegan and gluten-free.
Leftovers keep well in the refrigerator for 3–4 days and freeze beautifully.
Add a splash of lemon juice or apple cider vinegar before serving to brighten the flavors if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Sautéing and Simmering
Cuisine: American