Curried Pumpkin and Wild Rice Soup Recipe

Earthy pumpkin puree and warm curry spices elevate this curried pumpkin and wild rice soup to a sophisticated favorite you’ll always want at the heart of your autumn dinner table. It’s delicious with warm garlic naan, a dollop of cool Greek yogurt, a crisp apple and walnut salad, a glass of chilled Riesling; in fact most things.

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Curried Pumpkin and Wild Rice Soup Recipe Ingredients

• 1/2 cup wild rice blend
• 4 tablespoons golden or dark raisins (divided)
• 4 tablespoons apple cider vinegar (divided)
• 1/2 cup roasted cashews, almonds, or peanuts, roughly chopped (divided)
• 3 tablespoons tomato paste
• 2 teaspoons curry powder
• 2 teaspoons onion powder
• 1/4 teaspoon red pepper flakes (plus more for garnish)
• Kosher salt
• 2 tablespoons olive oil
• 4 cups chicken or vegetable broth
• One 15-ounce can pure pumpkin puree
• 1 cup water (plus more if needed)

How To Make Curried Pumpkin and Wild Rice Soup Recipe

1. Boil the wild rice: Begin by bringing a small saucepan of water to a rolling boil. Add the wild rice blend and reduce the heat to a simmer. Cook until the rice is tender but still has a slight chew, which typically takes between 30 and 40 minutes. Strain the rice thoroughly and set it aside to cool.
2. Macerate the raisins: While the rice is simmering, combine 2 tablespoons of the raisins and 1 tablespoon of the apple cider vinegar in a small bowl. Let this mixture sit at room temperature; this softens the raisins and infuses them with a bright tang that will eventually cut through the richness of the pumpkin.
3. Process the flavor paste: In a food processor, combine 1/4 cup of the nuts, the remaining 3 tablespoons of vinegar, the remaining 2 tablespoons of raisins, 2 tablespoons of water, the tomato paste, curry powder, onion powder, red pepper flakes, and 1 1/2 teaspoons of salt. Pulse the mixture until a coarse, thick paste forms, scraping down the sides of the bowl as needed to ensure everything is well-incorporated.
4. Sauté for depth: Heat the olive oil in a medium saucepan over medium-high heat. Add the coarse spice paste and cook, stirring frequently, for 6 to 8 minutes. You are looking for the oil to begin separating from the solids and for the paste to turn a deep, dark brick red. If the paste starts to stick to the bottom of the pan, simply add a small splash of water to loosen it.
5. Simmer the soup base: Whisk in the chicken or vegetable broth, the pumpkin puree, and 1 cup of water. Bring the soup to a simmer, whisking occasionally to ensure the pumpkin is fully blended into the liquid. Continue simmering for 30 to 40 minutes until the soup has reduced slightly and reached a consistency just thicker than heavy cream.
6. Combine and serve: Taste the soup and season with additional salt if needed. Stir in about 3/4 of the cooked wild rice. Divide the hot soup among four bowls and top each serving with the remaining wild rice, the remaining chopped nuts, the vinegar-soaked raisins, and a final sprinkle of red pepper flakes for heat.

Recipe Tips

• The Paste Secret: Frying the tomato paste and spices in oil (a technique often used in curry making) “blooms” the spices and removes the raw, metallic taste of the tomato paste, resulting in a much deeper flavor profile.
• Wild Rice Texture: Make sure to drain the rice well after boiling. If added while still dripping with water, it can dilute the soup’s thick, creamy texture.
• Pumpkin Choice: Ensure you are using 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that would clash with the savory curry notes.
• Nut Variations: Roasted cashews provide a buttery finish, while peanuts offer a more robust, earthy crunch. Choose whichever nut best suits your preference.

What To Serve With Curried Pumpkin and Wild Rice Soup Recipe?

This Curried Pumpkin and Wild Rice Soup Recipe is a rich, aromatic meal that needs a fresh or bready pairing! A piece of Warm Garlic Naan or Toasted Sourdough is the quintessential choice for dipping into the thick pumpkin base. For a lighter touch, a Cucumber and Mint Raita adds a lovely cooling contrast to the curry spices! A side of Roasted Cauliflower or a glass of Chilled Gewürztraminer pairs wonderfully with the sweet raisins and warm ginger-turmeric notes.

How To Store Curried Pumpkin and Wild Rice Soup Recipe

• Refrigerate: Store the soup in an airtight container for up to 4 days. Because the wild rice will continue to absorb liquid as it sits, the soup will thicken in the fridge; simply whisk in a splash of broth when reheating.
• Reheat: Warm gently on the stovetop over medium-low heat, whisking occasionally to maintain the smooth emulsion.
• Freezing: This soup freezes beautifully for up to 3 months. However, it is best to freeze the soup without the rice if possible, as the rice can become slightly mushy after thawing. If already mixed, just be prepared for a softer rice texture.

Curried Pumpkin and Wild Rice Soup Recipe Nutrition Facts

• Calories: 285 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 2.5 g
• Cholesterol: 0 mg (if using vegetable broth)
• Sodium: 780 mg
• Total Carbohydrates: 36 g
• Sugar: 12 g
• Protein: 8 g
• Fiber: 7 g

Nutrition information is estimated and may vary based on ingredients used.

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