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Pumpkin & Wild Rice Soup

Course Soup
Cuisine Vegetarian
Servings 4 to 6 servings
Author recipe from Near & Far by Heidi Swanson


For the Lemon, Ginger, & Rosemary Butter:

  • 1/2 cup unsalted butter
  • Rosemary leaves from one 4-inch sprig
  • Zest from 1 lemon
  • 1/2 teaspoon salt

For the soup:

  • 1/4 cup unsalted butter
  • 2 medium onions , diced
  • 2 large shallots , halved
  • 1 whole Serrano chili , stemmed
  • 1 Tablespoon sea salt
  • 2 1/2 pounds of diced pumpkin cut into 3/4 inch pieces (from about 1 small pie pumpkin)
  • 9 cups water or broth
  • 2 teaspoon fresh ginger (I used 2 teaspoons grated ginger since it was blended together anyways)
  • 4 cups cooked wild rice , to serve
  • Plain yogurt or toasted pepitas , to serve


  1. For the flavored butter, heat the butter in a small saucepan over medium heat for about 3 minutes or until it browns slightly.
  2. Remove from heat and add in the lemon zest, rosemary, ginger, and salt and let steep for at least 5 minutes. Strain and set aside.
  3. For the soup, melt the butter in a large soup pot over medium-high heat.
  4. Add in the onion, shallots, serrano, and salt. Cook until softened, about 5 minutes, then add in the pumpkin and water / broth.
  5. Bring to a simmer and cook for fifteen minutes or until the squash is tender enough to cut through.
  6. Add in the grated ginger (or the ginger juice) and use an immersion blender to puree the soup until completely blended.
  7. Season with salt and pepper.
  8. Top with flavored butter, wild rice, yogurt, and pepita to serve.