Go Back

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
Cook Time 40 minutes
Total Time 55 minutes
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.