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Vegan Pumpkin Wild Rice Soup

This Vegan Pumpkin Wild Rice Soup is creamy, hearty, and packed with nutrition from wild rice and pumpkin. Perfect for busy weeknights or lazy weekends!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 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 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
  • to taste salt and pepper
  • for garnish Fresh parsley

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.
  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.
  6. Serve hot, garnished with fresh parsley.

Notes

For extra crunch, sprinkle some toasted pumpkin seeds or freshly ground black pepper on top. Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months.