Cozy Autumn Wild Rice Soup Recipe

As the leaves start to fall and the air turns crisp, there’s something irresistible about a warm, hearty soup simmering away on the stove. This cozy autumn wild rice soup is just the thing to fill your kitchen with the scents of the season. It’s creamy (thanks to a surprise ingredient!), packed with nutrient-rich veggies, and has that perfect blend of earthy flavors to make you feel like you’re wrapped in a blanket. The best part? You can make it in an Instant Pot for an effortless meal, or take the classic stovetop route if you’re up for a little hands-on cooking.

For me, this soup brings back memories of chilly weekend afternoons spent with family. We’d come inside from a walk through the autumn woods with cheeks rosy from the cold, and the comforting aroma of soup on the stove would greet us at the door. There’s just something so grounding about a big pot of soup, especially one that’s packed with wholesome ingredients like wild rice, sweet potatoes, and kale. It’s like a hug in a bowl!

Let’s dive into this recipe that brings together the best of fall’s harvest. You’ll love how simple it is to make, and it’s easily customizable to suit your tastes or dietary preferences.

this RECIPE

The origin of wild rice soup 🍁

Wild rice soup has roots in the Midwest, particularly in Minnesota, where wild rice grows abundantly in the northern lakes. Despite the name, wild rice isn’t actually rice—it’s a grain harvested from aquatic grasses. Native American communities have been cultivating and consuming it for centuries, and it’s known for its nutty flavor and chewy texture that stands up beautifully in hearty soups. Over the years, the soup has evolved, with creamy versions gaining popularity as people look for comfort foods to combat chilly weather. Our version here keeps the tradition alive but uses coconut milk instead of cream for a velvety texture with a hint of sweetness.

Let’s talk ingredients: the stars of this soup

Wild rice

Wild rice is the heart of this soup, adding a unique earthy flavor and slightly chewy texture that makes each spoonful interesting. It’s packed with fiber, protein, and essential minerals like magnesium. If you don’t have wild rice, you could substitute brown rice, but keep in mind that the flavor and texture will be a bit different—less nutty and slightly softer.

Mushrooms

Baby bella mushrooms add a deep, savory flavor that enhances the soup’s earthy feel. Their umami-rich taste pairs perfectly with wild rice and veggies. If you’re not a fan of mushrooms, you can leave them out or replace them with another vegetable like zucchini, though it won’t have quite the same depth.

Sweet potato

Sweet potatoes bring a lovely sweetness and creaminess to the soup. They’re also loaded with beta-carotene, fiber, and vitamins. You can swap them with butternut squash or even Yukon gold potatoes for a different flavor profile.

Coconut milk

This is the ingredient that takes the soup’s creaminess to another level without using dairy. Coconut milk has a slight natural sweetness that pairs beautifully with the other ingredients. If you don’t like coconut, you could use a plant-based cream or regular heavy cream if you’re not dairy-free.

Kale

Kale is a nutrient powerhouse, and its slightly bitter flavor balances the sweetness of the coconut milk and sweet potatoes. If kale isn’t your thing, try substituting with spinach or Swiss chard. Just remember to remove the thick stems for the best texture.

Old Bay seasoning

Old Bay seasoning adds a touch of spice and complexity to the soup. It’s a blend of spices that includes celery salt, black pepper, paprika, and more, which gives the soup a savory warmth. If you don’t have Old Bay, try using a mix of celery salt, paprika, and a pinch of cayenne.

Essential kitchen tools

To make this soup, you don’t need any fancy gadgets, but a few basic tools will make the process smoother:

• Instant Pot: If you have one, the Instant Pot is a lifesaver for this recipe. It cooks the wild rice perfectly in a fraction of the time it would take on the stovetop.
• Large stockpot: For those making this on the stovetop, a big, heavy-bottomed pot is ideal to avoid sticking and ensure even cooking.
• Sharp knife: With all the chopping involved, a good knife will make prepping the vegetables much faster and easier.
• Cutting board: A sturdy cutting board is essential when you’re working with root vegetables and tougher greens.
• Ladle: For serving up those delicious, piping-hot bowls of soup!

Step-by-step: how to make this cozy autumn wild rice soup

Instant Pot Method

1. Combine the base ingredients
   Add your vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into the Instant Pot. Give it a quick stir to combine everything. This will help the seasonings distribute evenly and ensure you get flavor in every spoonful.
2. Pressure cook
   Secure the lid and set the Instant Pot to manual (high pressure) for 25 minutes. Let it cook, and then allow the pressure to release naturally for 10 minutes. (Pro tip: This natural release step helps the wild rice finish cooking without overcooking.) Carefully open the vent for a quick release to release any remaining pressure.
3. Add final ingredients
   Once the lid is off, stir in the coconut milk and kale. The coconut milk will give the soup a creamy texture, while the kale adds a pop of green and a bit of crunch. Season with salt and pepper to taste, and add a little extra Old Bay if you like a spicier kick.
4. Serve and enjoy
   Ladle the soup into bowls, serve it warm, and enjoy the cozy flavors of autumn!

Stovetop Method

1. Sauté the veggies
   Start by heating a tablespoon of olive oil or butter in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until it’s soft and translucent. Then add the garlic and cook for another 1-2 minutes until fragrant.
2. Add the base ingredients
   Pour in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir everything together to combine.
3. Simmer the soup
   Bring the soup to a simmer, then reduce the heat to medium-low. Cover and let it cook for 30 to 40 minutes, stirring occasionally, until the wild rice is tender.
4. Finish with coconut milk and kale
   Just like with the Instant Pot version, add the coconut milk and kale at the end. Stir gently to combine and let the kale wilt slightly.
5. Serve
   Dish out the soup while it’s still hot, and get ready to savor each spoonful.

Delicious variations to try

• Make it vegan: This recipe is naturally vegan if you use vegetable stock, so no adjustments needed here!
• Add more greens: If you’re a fan of greens, throw in some spinach or Swiss chard along with the kale for extra nutrients and flavor.
• Switch up the veggies: Try adding diced butternut squash, parsnips, or even a few handfuls of corn for extra texture and color. These additions give the soup a slightly different taste, making it easy to switch up each time you make it.
• Creamier version: For a thicker, creamier soup, blend half the soup with an immersion blender before adding the coconut milk and kale. It makes for a luxuriously creamy texture.
• Spicy kick: Add a pinch of crushed red pepper flakes if you like a bit of heat. It balances nicely with the coconut milk and sweet potato.

Serving suggestions for a beautiful presentation

This wild rice soup looks beautiful on its own, but you can dress it up with a few simple touches. Try sprinkling some freshly chopped parsley or chives on top for a burst of color. For a little crunch, garnish with roasted pumpkin seeds or a few croutons. Serve it with crusty bread on the side for dipping—there’s nothing like a warm baguette to soak up that creamy broth!

Drink pairings

Pairing this soup with a warm, cozy drink will really complete the experience. Here are a few ideas:

• Hot apple cider: The warmth of spiced apple cider pairs beautifully with the earthy flavors of the soup.
• Herbal tea: Try a chamomile or ginger tea to complement the mild sweetness from the coconut milk and sweet potato.
• Spiced cranberry mocktail: Mix cranberry juice with a hint of orange juice and add a cinnamon stick for a seasonal mocktail that’s refreshing yet cozy.

Storing and reheating tips

This soup stores wonderfully and actually tastes better the next day as the flavors meld. Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.

To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of broth or water to reach your desired consistency. Avoid boiling it too much, as this can make the kale turn mushy.

Adjusting for different serving sizes

This recipe yields about 6 servings, but it’s easy to double if you’re feeding a crowd. If you’re making a smaller batch, simply halve the ingredients. Keep in mind that reducing the batch size might make the soup cook slightly faster, especially in the Instant Pot.

Troubleshooting tips for a perfect soup

• Wild rice too chewy: If the rice is still chewy after the cooking time, let the soup simmer for an additional 5-10 minutes. Wild rice can vary in cooking times depending on the brand.
• Soup too thick: If your soup is too thick after reheating, add more broth or water until you get the consistency you like.
• Too salty: If you accidentally over-salted, add a splash of unsweetened coconut milk or more vegetable stock to dilute the saltiness.

FAQs

1. Can I use canned coconut milk instead of fresh?
Yes, canned coconut milk works perfectly in this recipe and gives the soup a creamy texture.

2. Can I freeze this soup?
Absolutely! It freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.

3. Can I use a different type of rice?
Yes, but keep in mind that wild rice has a unique texture and flavor. Brown rice is a good substitute, though it won’t have the same nutty bite.

4. How do I make it spicier?
Add a pinch of crushed red pepper flakes or extra Old Bay seasoning for a little kick.

5. What if I don’t have an Instant Pot?
No worries! Just follow the stovetop instructions. The soup will be just as delicious.

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