Creamy Pumpkin Wild Rice Soup

There’s something magical about the first cool day of fall that just makes you crave a big bowl of Creamy Pumpkin Wild Rice Soup. This recipe has all the cozy vibes: hearty wild rice, tender veggies, and just the right amount of creamy pumpkin goodness. Everything comes together in one pot, filling your kitchen with the kind of aroma that says, “yeah, it’s soup season.”

It’s the perfect mix of comforting and wholesome, with a silky texture from pumpkin purée and heavy cream, and plenty of flavor from earthy mushrooms, kale, and a warm blend of herbs and spices. It’s ready in about 35 minutes, which means you can have a rich, homemade soup on the table before you even finish your second cup of tea.

Why You’ll Love Creamy Pumpkin Wild Rice Soup

• Hearty and nutritious: Full of fiber-rich wild rice, chickpeas, and veggies like carrots and kale.
• Creamy but not heavy: A swirl of pumpkin purée and cream gives it a luscious texture without feeling too rich.
• Perfect for leftovers: The flavor deepens overnight! Just reheat gently on the stovetop or in the microwave.
• Simple one-pot recipe: Everything cooks together in the same pot for easy cleanup.
• Versatile base: Swap in vegetable broth, coconut milk, or even add cooked turkey or Italian sausage for extra protein.

Ingredients Needed To Make Creamy Pumpkin Wild Rice Soup

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• Lundberg Wild Blend Rice
• Pumpkin purée (not pumpkin pie filling)
• Celery
• Carrots
• Shallot
• Mushrooms
• Chicken stock
• Chickpeas
• Dino kale
• Butter
• Olive oil
• Kosher salt
• Black pepper
• Garlic powder
• Smoked paprika
• Ground nutmeg
• Dried thyme leaves
• Heavy cream

Variations, Tips, and Substitutions

• Swap the stock: Use vegetable broth instead of chicken stock for a vegetarian option.
• Go dairy-free: Replace heavy cream with unsweetened coconut milk or almond milk.
• Add protein: Stir in cooked bacon, shredded leftover roasted turkey, or crumbled Italian sausage for a heartier meal.
• Use other vegetables: Substitute sweet potato, cauliflower, or butternut squash for the carrots.
• Garnish ideas: Top with toasted pepitas, a drizzle of olive oil, or a sprinkle of fresh rosemary for color and crunch.

How To Make Creamy Pumpkin Wild Rice Soup

1. Dice all your vegetables and drain the chickpeas so you’re ready to cook.
2. Heat olive oil in a large stock pot over medium heat, then add shallot and celery. Cook until softened.
3. Add butter and mushrooms, stirring until they start to brown slightly.
4. Season with salt, pepper, garlic powder, smoked paprika, nutmeg, and thyme.
5. Pour in chicken stock, then add chickpeas, carrots, kale, and wild rice. Stir well.
6. Cover and reduce to low heat. Simmer until the rice is tender and the vegetables are cooked through.
7. Stir in the pumpkin purée and heavy cream until the soup becomes silky and well combined.
8. Taste and adjust seasoning as needed before serving warm.

Commonly Asked Questions

Can I make this soup ahead of time?

Absolutely. This soup actually tastes even better the next day once the flavors have had time to mingle. Just let it cool completely before refrigerating. When you reheat it, add a splash of broth or cream to loosen it up if it thickens overnight.

Can I freeze creamy soups like this one?

You can, but it’s best to freeze it before adding the cream. Dairy can separate a bit once thawed, changing the texture. If you plan to freeze a batch, stop before stirring in the cream, freeze it in portions, and then add cream when you reheat it later.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep it smooth and creamy.

Can I use another type of rice or grain?

Yes, but the texture will vary. Brown rice or farro both work nicely but may need a few extra minutes of cooking time. If you use white rice, cut the cooking time down since it softens faster.

Is there a way to make this soup vegetarian or vegan?

Definitely. Use vegetable broth instead of chicken stock, and swap the heavy cream for coconut milk or your favorite plant-based alternative. It’ll still be creamy and rich with a subtle coconut note.

What can I serve with pumpkin wild rice soup?

Crusty sourdough bread or ladled into sourdough soup bowls, cornbread, or a light salad make great sides!

Creamy Pumpkin Wild Rice Soup

This Creamy Pumpkin Wild Rice Soup combines pumpkin purée, wild rice blend, chickpeas, kale, and mushrooms in a velvety, one-pot recipe full of flavor and fall warmth.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Servings 8

Calories 327 kcal

Equipment

• Large stock pot or Dutch oven
• cutting board/knife
• Wooden spoon or silicone spatula

Ingredients

  

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• 1 cup Lundberg Wild Blend Rice
• 1 15 oz can pumpkin purée (not pie filling)
• 3 celery ribs diced
• 3 carrots diced
• 1 shallot diced
• 8 oz mushrooms sliced
• 32 oz chicken stock
• 1 15 oz can chickpeas, drained and rinsed
• 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

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Instructions

 

• Prep all vegetables. Drain and rinse chickpeas.
• In a large stock pot over medium-low heat, add olive oil, shallot, and celery. Cook until softened.
• Add butter and mushrooms. Cook until mushrooms begin to soften.
• Add seasonings, chicken stock, chickpeas, carrots, kale, and rice. Stir well, cover, and reduce heat to low.
• Simmer 20–25 minutes or until rice is tender.
• Stir in heavy cream and pumpkin purée until fully combined.
• Taste and adjust seasoning if needed. Serve warm.

Video

Notes

If using chicken broth:
For extra protein, swap the chicken broth for chicken bone broth

Nutrition

Calories: 327kcalCarbohydrates: 25gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 61mgSodium: 803mgPotassium: 461mgFiber: 3gSugar: 6gVitamin A: 5416IUVitamin C: 10mgCalcium: 69mgIron: 1mg

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This creamy pumpkin wild rice soup is everything I want when the weather turns cool because it’s comforting, filling, and full of real ingredients. I love making a big pot on Sunday and enjoying it through the week with a slice of crusty bread. It’s one of those recipes that just feels like a hug in a bowl, rich with herbs, vegetables, and cozy fall flavor.