Creamy Pumpkin Wild Blend Rice Soup Recipe

Introduction

This Creamy Pumpkin Wild Blend Rice Soup is a comforting and hearty dish perfect for cooler days. Combining earthy wild rice, sweet pumpkin, and a medley of fresh vegetables, it delivers rich flavors and creamy texture in every spoonful.

Ingredients

• 1 cup Lundberg Wild Blend Rice
• 15oz can pumpkin puree (not pumpkin pie filling)
• 3 celery ribs, diced
• 3 carrots, diced
• 1 shallot, diced
• 8oz mushrooms, sliced
• 32oz chicken stock
• 15oz can chickpeas
• 3 cups dino kale, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tsp kosher salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp ground nutmeg
• ½ tsp dried thyme leaves
• 1 ½ cups heavy cream

Instructions

1. Step 1: Prep all vegetables by dicing the celery, carrots, and shallot, and slicing the mushrooms. Drain and rinse the chickpeas well.
2. Step 2: Heat olive oil in a large stock pot over medium-low heat. Add the shallot and celery, cooking until the shallot is translucent.
3. Step 3: Add the butter and sliced mushrooms to the pot. Cook until the mushrooms have softened.
4. Step 4: Stir in the kosher salt, black pepper, garlic powder, smoked paprika, ground nutmeg, and dried thyme leaves, mixing well to coat the vegetables.
5. Step 5: Add the chicken stock, chickpeas, carrots, chopped kale, and wild rice. Stir to combine everything evenly.
6. Step 6: Cover the pot and reduce heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and vegetables are cooked through.
7. Step 7: Stir in the heavy cream and pumpkin puree until the soup is creamy and well blended. Heat through, then serve warm and enjoy!

Tips & Variations

• Use vegetable stock instead of chicken stock for a vegetarian version.
• Swap dino kale with spinach or Swiss chard if preferred.
• For added warmth, sprinkle extra smoked paprika or a dash of cayenne pepper.
• Rinse the rice before cooking to remove excess starch and help it cook evenly.
• Omit heavy cream and use coconut milk for a dairy-free creamy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin as a substitute. Be sure to cook it until soft and blend it until smooth to match the texture of canned pumpkin puree.

Is it possible to make this soup vegan?

Absolutely! Substitute the chicken stock with vegetable stock, replace butter with olive oil or vegan butter, and use coconut milk or a plant-based cream alternative instead of heavy cream.

Creamy Pumpkin Wild Blend Rice Soup Recipe

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★★★★★

4.7 from 82 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy pumpkin wild blend rice soup combines the earthiness of wild blend rice with the smooth richness of pumpkin puree and heavy cream. Loaded with hearty vegetables like celery, carrots, kale, mushrooms, and protein-packed chickpeas, this comforting soup is seasoned with aromatic herbs and spices for a warm, nourishing meal perfect for chilly days.

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Ingredients

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Grains and Legumes

• 1 cup Lundberg Wild Blend Rice
• 15oz can chickpeas, drained and rinsed

Vegetables

• 3 celery ribs, diced
• 3 carrots, diced
• 1 shallot, diced
• 8oz mushrooms, sliced
• 3 cups dino kale, chopped

Liquids and Dairy

• 32oz chicken stock
• 1 ½ cups heavy cream
• 15oz can pumpkin puree (not pumpkin pie filling)
• 2 tbsp butter
• 1 tbsp olive oil

Seasonings

• 2 tsp kosher salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• ¼ tsp smoked paprika
• ¼ tsp ground nutmeg
• ½ tsp dried thyme leaves

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Instructions

1. Prepare Vegetables: Dice the celery ribs and carrots, dice the shallot, slice the mushrooms, and chop the dino kale. Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium and preserve texture.
2. Sauté Aromatics: Heat a large stock pot over medium-low heat. Add the olive oil, then sauté the diced shallot and celery until the shallot becomes translucent, about 3-5 minutes. This develops a flavorful base for the soup.
3. Cook Mushrooms: Add the butter to the pot and then the sliced mushrooms. Cook until the mushrooms soften and start to release their moisture, about 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
4. Add Seasonings and Broth: Stir in kosher salt, black pepper, garlic powder, smoked paprika, ground nutmeg, and dried thyme leaves into the pot. Pour in the chicken stock and mix well to combine the flavors fully.
5. Add Main Ingredients: Add the rinsed chickpeas, diced carrots, chopped kale, and wild blend rice to the pot. Stir to incorporate everything evenly. This mixture will simmer and allow the rice and vegetables to absorb the seasoned broth.
6. Simmer Soup: Cover the pot and reduce the heat to low. Let the soup cook for 20-25 minutes, or until the wild blend rice is tender. Stir occasionally to prevent sticking and check for preferred rice softness.
7. Finish with Cream and Pumpkin: Once the rice is tender, stir in the heavy cream and pumpkin puree. Mix thoroughly to achieve a smooth, creamy texture and evenly distributed pumpkin flavor. Heat through for a couple of minutes without boiling.
8. Serve: Taste and adjust seasoning if needed. Serve warm, spooning into bowls, and enjoy this hearty, comforting pumpkin rice soup.

Notes

• Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter the soup’s flavor.
• For a vegetarian or vegan version, substitute the chicken stock with vegetable broth and use a plant-based cream alternative.
• If you prefer a thicker soup, blend a portion of the soup after cooking and then mix it back in.
• Adjust seasoning at the end, especially salt, depending on your broth’s sodium content.
• This soup stores well in the fridge for up to 3 days and can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: pumpkin soup, wild rice soup, creamy soup, healthy soup, autumn recipe, easy soup recipe, chickpea soup, vegetable soup