Vegan Pumpkin Wild Rice Soup

Cozy Up with This Flavorful Bowl of Soup

Ever walked into a kitchen and immediately felt like wrapping yourself in a warm blanket? That’s exactly what this Vegan Pumpkin Wild Rice Soup delivers! With its creamy texture and cozy flavors, it’s a dish that transforms any chilly evening into a comforting culinary experience. Plus, it’s all made in one pot—so you can spend more time enjoying and less time cleaning.

Why Make This Recipe

Reasons to whip up this soup? Oh, let me count the ways! First, it’s super easy—your blender might feel a little neglected! Second, it’s budget-friendly, using simple, wholesome ingredients that won’t break the bank. And let’s be honest, who doesn’t love a family-friendly recipe that even the picky eaters will adore? You can practically hear the “oohs” and “aahs” from the dinner table.

Ingredients

You don’t need fancy stuff—just these basics! Gather the following:

• 1 cup wild rice
• 1 can (15 oz) pumpkin puree
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (15 oz) coconut milk
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

Let’s get cooking! Follow these simple steps for a delicious pot of soup:

1. In a large pot, sauté the onion and garlic until they turn translucent.
2. Toss in the carrots and celery, cooking for about 5 minutes until they’re just starting to soften.
3. Stir in the wild rice, vegetable broth, pumpkin puree, coconut milk, thyme, and cinnamon.
4. Bring everything to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the rice is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

How to Make Vegan Pumpkin Wild Rice Soup (Overview)

Making your Vegan Pumpkin Wild Rice Soup is like a little dance in the kitchen. Start by getting the aromatics sizzling—those onions and garlic smell divine! Then, toss in your carrots and celery to give it some crunch. Stir in the wild rice and pumpkin, let it bubble away, and voila, you’ve got a hearty meal that’s as nourishing as it is delicious. Pro tip? Don’t skip toasting the garlic—it makes all the difference!

How to Serve Vegan Pumpkin Wild Rice Soup

Serving this soup is where the magic happens. Picture a vibrant orange bowl topped with fresh parsley—how inviting! You can serve it with a side of crusty bread for dunking or a light salad for that perfect crunch. The aroma wafting through your home will have everyone gravitating to the kitchen, making it a meal perfect for gathering loved ones around the table.

How to Store Vegan Pumpkin Wild Rice Soup

Got leftovers? Lucky you! This soup keeps well in the fridge for about 4-5 days. Want to enjoy it later? Freeze it in portion sizes for up to three months. When you’re ready to enjoy again, just reheat it on the stove or in the microwave. Easy peasy!

Tips to Make Vegan Pumpkin Wild Rice Soup

Here are a few insider tricks:

1. Rinse the wild rice before cooking—it helps remove any dirt or debris and ensures even cooking.
2. Want a thicker soup? Blend a portion of it after cooking for a creamy twist.
3. Use fresh herbs like thyme or rosemary for an added flavor punch!
4. For a spicy kick, consider adding a pinch of cayenne pepper or red pepper flakes.

Variation

Feeling adventurous? Here are some easy variations:

• Swap the wild rice for quinoa for a quicker cook time.
• Add in some spinach or kale for extra nutrients and color.
• Experiment with spices; how about nutmeg instead of cinnamon for a different depth of flavor?

FAQs

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat when you’re ready to enjoy!

Can I freeze the leftovers?
Yes! It freezes nicely for up to three months. Just make sure to store it in airtight containers.

What can I substitute for coconut milk?
If you’re not a coconut fan, any unsweetened plant-based milk will work in a pinch, but keep in mind it won’t be quite as creamy!

📌 Pin this recipe for your next cozy dinner night!

Vegan Pumpkin Wild Rice Soup

A cozy, creamy soup made with pumpkin, wild rice, and veggies, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 cup wild rice Rinse before cooking
• 1 can (15 oz) pumpkin puree
• 1 cup onion, diced
• 2 cloves garlic, minced Toasting produces more flavor
• 4 cups vegetable broth
• 1 can (15 oz) coconut milk Unsweetened works best
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 tsp dried thyme Fresh herbs can enhance flavor
• 1 tsp ground cinnamon Consider nutmeg for variation
• to taste Salt and pepper
• to garnish Fresh parsley Provides a fresh touch

Method

 

Preparation

1. In a large pot, sauté the onion and garlic until they turn translucent.
2. Toss in the carrots and celery, cooking for about 5 minutes until they’re just starting to soften.

Cooking

1. Stir in the wild rice, vegetable broth, pumpkin puree, coconut milk, thyme, and cinnamon.
2. Bring everything to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the rice is tender.
3. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

For a thicker soup, blend a portion of it after cooking. Use fresh herbs for enhanced flavor, and consider adding cayenne pepper for spice.