Made This Recipe? Add Your Photo
Prep 15 mins
Cook 30 mins
Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it.
- Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
- Stir in the wild rice and pepper; continue to heat for another 10 minutes.
- Stir in the cream and heat through; do not boil.
- Garnish with chives or parsley and serve.
This is THE BEST pumpkin soup I've ever had! I wouldn't change a thing. Thanks!
This was a hit at my house tonight! I wasn't sure the kids would go for it, but 3 of the 4 kiddos loved it. ;) I used fat free half & half and added some brown rice in addition to the wild rice. It was terrific.
Very nice, earthy flavored soup.