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Vegan Pumpkin Wild Rice Soup

A creamy and delicious soup that combines pumpkin, wild rice, and various vegetables, perfect for a comforting meal any time of the year.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

This soup keeps well in the fridge for up to 4 days. If needed, you can freeze it for up to 3 months. Consider adding spinach or kale for extra nutrients or using almond milk for a lighter version.