Optional garnish: roasted pumpkin seeds, a drizzle of cream, or a few fresh sage leaves
Instructions
Cook the wild rice: Rinse the 3/4 cup wild rice. In a small pot, combine with 3 cups water or broth and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook 40–50 minutes until tender. Drain any excess liquid and set aside. Tip: you can prep this ahead and refrigerate until ready to use.
Warm the base: In a large pot, heat the olive oil over medium heat. Add the onion and sauté 3–4 minutes until translucent. Add the carrot and celery; cook 5–7 minutes until they soften and sweeten. Stir in the garlic and cook 30 seconds until fragrant—don’t let it brown.
Flavor foundation: Stir in the pumpkin puree, thyme, sage, and cinnamon. Cook 1–2 minutes, letting the flavors bloom and the mixture look a little glossy.
Build the soup: Pour in the stock. Bring to a gentle simmer and cook 10–15 minutes, so the vegetables meld with the pumpkin into a cozy base.
Add the rice: Stir in the cooked wild rice. Simmer 5–10 minutes longer so the grains soak up the flavors and the rice is heated through.
Finish with creaminess: Stir in the cream or coconut milk. Heat just until warmed through. Season to taste with salt and pepper. If you prefer a smoother texture, use an immersion blender to blend 1/3–1/2 of the soup, then return it to the pot and stir.
Serve with a smile: Ladle into bowls, garnish as you like, and serve hot. The soup should be silky, with visible flecks of rice and pumpkin and a gentle aroma of herbs.
Notes
Cozy, creamy pumpkin soup with wild rice, sage and thyme; easy to make, adaptable for dairy-free diets, and perfect for Pinterest-worthy lunches.
