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Vegan Pumpkin Wild Rice Soup

A cozy and creamy Vegan Pumpkin Wild Rice Soup perfect for chilly nights, loaded with wholesome goodness.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup, Vegan
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

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

Method
 

Cooking Steps
  1. In a large pot, sauté the onion, carrots, and celery until they soften up.
  2. Add in the garlic and give it a minute to get fragrant.
  3. Stir in the wild rice, pumpkin puree, vegetable broth, coconut milk, thyme, cinnamon, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes or until the wild rice is tender.
  5. Adjust seasoning if needed, and then serve hot, topped with fresh parsley.

Notes

Customize the spices to your liking. For added creaminess, mix in an extra splash of coconut milk when serving. The soup keeps well in the fridge for about 3-4 days, or it can be frozen for up to 3 months.