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Cream of Kabocha and Wild Rice Soup

By: 👩‍🦳 Linda · · · 🗨 39 Comments

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This warm and comforting Cream of Kabocha and Wild Rice Soup is especially good during the winter months. Delicious served with crackers or crusty bread.

This warm and comforting Cream of Kabocha and Wild Rice Soup is especially good during the winter months. Delicious served with crackers or crusty bread. | RotiNRice.com #kabocharecipes #wildricesoup #wildricerecipes #creamysoups

This is my 300th post and Roti n Rice turns 2 on December 31st! How time flies! It is hard to believe that it has been almost 2 years since I published my first post. Many thanks for your continued support and encouragement. I could not have done it without YOU. Your valuable feedback and comments keep me going. THANK YOU!

Soup to Warm the Body and Soul

For today’s post, I have decided to share this Cream of Kabocha and Wild Rice Soup with you. As much as I like roti (bread) and rice, soup makes my heart sing, especially during the cold Minnesotan winters. There is nothing like a nutritious bowl of soup to warm the body and soul. While we drink a lot of clear soups, I like to make a creamy soup every now and then to accompany a “Western” meal. I made this soup as a starter for our Thanksgiving dinner.

Minnesota Wild Rice

A very popular soup here is Minnesota Wild Rice Soup. Wild rice is after all Minnesota’s State Grain. It is actually a grain and not a rice at all. Highly nutritious, it is naturally abundant in the cold rivers and lakes of Minnesota and Canada and is the staple in the diet of the Chippewa and Sioux Indians, native to this region. To read more please click here.

August through September is the usual harvest time for wild rice. I buy a bag or two each year as they are plentiful in the stores. I use it in turkey stuffing, salads, and soups. They also make great basket stuffers in gift baskets. Do check out the other two recipes using wild rice on this blog. Simply click on the picture to get to the recipe.

This fall favorite Cranberry Wild Rice Stuffed Squash is festive and flavorful. It is delicious served as a main course or side dish. | RotiNRice.com

Creamy soup served with crackers.

I hope you enjoy this soup. I used my favorite kabocha squash but you can use pumpkin or butternut squash if you prefer.

Similar Products Used in Making This Cream of Kabocha and Wild Rice Soup

This post contains affiliate links. Please read my disclosure policy here.

Cuisinart Professional Stainless Saucepan with Cover, 3-Quart, Stainless Steel
4-Pack Stainless Steel Measuring Cup Set with Solid Flat Handle
Red Lake Nation 100% All Natural Minnesota Cultivated Wild Rice, 12 ounces

This warm and comforting Cream of Kabocha and Wild Rice Soup is especially good during the winter months. Delicious served with crackers or crusty bread. | RotiNRice.com #kabocharecipes #wildricesoup #wildricerecipes #creamysoups

Cream of Kabocha and Wild Rice Soup

This warm and comforting Cream of Kabocha and Wild Rice Soup is especially good during the winter months. Delicious served with crackers or crusty bread.
Author : Linda Ooi
Course : Soup
Cuisine : Fusion
Keyword : cream of kabocha
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 25 mins
Servings : 6
Calories : 188kcal

Ingredients
  

  • ½ cup wild rice (rinsed and drained) (85g)
  • 2 tbsp butter
  • 1 onion (chopped)
  • 1 small carrot (diced)
  • 1 stick celery (diced)
  • 5 cups chicken stock (1.2 liters)
  • 1 kabocha squash (seeded, peel, and cut into cubes)
  • Salt and pepper
  • 1 cup heavy cream (240ml)

Instructions
 

  • Cook wild rice in 2 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
  • In a large pot, melt butter. Add onions, carrot, and celery. Sauté till soften, about 3 minutes.
  • Pour in chicken stock. Bring to a boil. Add kabocha squash. Lower heat and allow soup to simmer for 15 minutes.
  • Turn off heat. Remove pot from stove onto a hot pad. Puree soup with an immersion blender until smooth.
  • Turn on heat and place pot back onto stove. When it comes back to a boil, add cooked wild rice, salt, and pepper. Allow soup to simmer for 5 minutes on medium low setting.
  • Stir in cream and allow it heat through but not boil.
  • Turn off heat and serve warm.

Nutrition

Calories: 188kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Serve warm with crackers or crusty bread.

Cream of Kabocha and Wild Rice Soup served with crackers.

Enjoy…..and have a wonderful day! 😎


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Comments

  3. Katherine Martinelli says

    Wow, 300 posts!!! All amazing. This soup looks SO good. I think I will make this soon. We don’t have kabocha squash here that I’ve seen but I’ll substitute butternut squash or pumpkin as you suggested.

    Reply

  6. singapore shiok says

    Hey Biren – Congrats on 300!!! Woo hoooo! My goodness, can’t imagine chalking in three hundred posts myself now – so much work! Well done GF.

    Your soup would be so welcome right now – the air is chilly this evening. I will be rushing off after this, for a bbq party and it’s actually drizzling!!! 😀

    Reply

  9. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    Oh Brien, this looks so good. With colds racing through everyone in the house, a healthy pot of soup sounds perfect. I’m a fan of wild rice in soup because it doesn’t get mushy or look like maggots (I know, gross, but that’s how my mind works), so this would be perfect for me.

    Congratulations both on the 2-year anniversary coming up and on this 300th post! I’m glad I found your blog because I have learned so, so much from you!

    Reply

  12. Kitchen Belleicious says

    What a wonderful recipe to celebrate your 300th post! Congrats on 300. That is quite a feat and amazing. You always share the most fantastic recipes and pictures with us! So glad to have found your site!

    Oh I am having a fabulous little christmas giveaway today so if you get a chance stop by if you can! Xo
    jessica

    Reply

  16. Cooking gallery says

    What a comforting looking soup! I love it that you added some wild rice, reminds me of my favourite barley soup :). Congrats on the 300th post, looking forward to seeing more beautiful posts over here :D)!!

    Reply

  17. Nami | Just One Cookbook says

    Congratulations on your 300th post!!! This is amazing and your lovely blog is turning 2! What a great month for you Biren! It’s going to be a big celebration month for you!! I love your kabocha soup. Adding wild rice is very interesting. So we can consider that as one meal like porridge… no? Heheh. Have a wonderful weekend Biren!

    Reply

  23. PolaM says

    What a great soup, perfect for the cold weather! I think I never bough wild rice because I am not sure what to do with it, putting it in soups sounds like a great idea!

    Reply

  25. Kristi Rimkus says

    Congratulations on this milestone! I can’t think of a better recipe to celebrate your 300th post. I could use a bowl of this lovely soup right now, it’s getting pretty darn cold here in Seattle! I look forward to many more wonderful posts from you. 🙂

    Reply

  26. mjskit says

    Your kabocha squash soup recipe is good on its own, but the addition of the wild rice certainly turns a good thing great! I love wild rice and will be checking out your other recipes. Great post!

    Reply

  29. Reeni says

    Congratulations on 2 years of blogging Biren! The soup is so hearty and comforting! I don’t use wild rice often enough in my cooking – even though I have it in my cupboard. Wishing you another great year of blogging!

    Reply

  32. tigerfish says

    I did not know that wild rice is Minnesota ‘s State grain!
    I have said it at FB but it does not matter to say it again – congrats on your 300th and happy blogversary!

    Reply

  34. Julie says

    Wow, this soup is fantastic! I had Blue Kuri squash, so I used that instead. And I fried up 3 slices of bacon, and then sauteed the veggies in the bacon grease. This soup is a winner! Thanks for posting the wonderful recipe!

    Reply

  35. DongXing says

    Congratulations on your 300th post and 2nd anniversary of blogging! I enjoy reading all, and trying out quite a fair bit of, your recipes. Keep them coming! This soup looks really good and I will definitely try to make the soup with my last celebration squash which has been sitting on my counter…

    Reply

  37. Darlene says

    I am hungry right now. I read your recipes and make me excited to cook at when I got home. It finds me more delicious.

    Reply

  38. Cindi says

    Even if I don’t follow your recipes exactly, they always inspire me to make something delicious. Thank you, Biren. And congratulations on your 300th post. It’s a lot of work, but very much appreciated by all of us.

    Reply

    • Biren says

      Thank you so much for your kind words, Cindi. I am very happy to hear you are inspired to try my recipes. 🙂

      Reply