Vegan Pumpkin Wild Rice Soup Recipe

Introduction

This Vegan Pumpkin Wild Rice Soup is a comforting and hearty dish perfect for cool weather. Combining earthy wild rice with creamy pumpkin and savory herbs, it’s both nourishing and delicious. It’s an ideal meal to warm you up while enjoying wholesome, plant-based ingredients.

Ingredients

• 1 cup wild rice, rinsed
• 1 can (15 oz) pumpkin puree
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup coconut milk (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Step 2: Add the minced garlic and sauté for an additional minute until fragrant.
3. Step 3: Stir in the rinsed wild rice, pumpkin puree, and vegetable broth. Add thyme and sage, then bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the wild rice is tender.
5. Step 5: If desired, stir in the coconut milk to add a creamy texture to the soup.
6. Step 6: Season with salt and pepper to taste. Ladle into bowls and serve hot.

Tips & Variations

• For extra depth of flavor, try adding a splash of soy sauce or tamari before simmering.
• Swap coconut milk for almond or oat milk if you prefer a milder creaminess.
• Add chopped kale or spinach near the end of cooking for added greens.
• Use homemade pumpkin puree for a fresher taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if it thickens too much. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice instead of wild rice?

Yes, brown rice or a mix of wild and brown rice can be used, but cooking times may vary. Adjust simmering time accordingly until the rice is tender.

Is the coconut milk necessary?

No, the coconut milk is optional and used to add creaminess. You can omit it or substitute with other plant-based milks.

Vegan Pumpkin Wild Rice Soup Recipe

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★★★★★

4.9 from 115 reviews

A hearty and comforting vegan pumpkin wild rice soup, packed with wholesome vegetables, aromatic herbs, and creamy coconut milk. This delicious soup combines tender wild rice with rich pumpkin puree, creating a perfect dish for chilly days that’s both nourishing and satisfying.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup wild rice, rinsed
• 1 can (15 oz) pumpkin puree
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper to taste

For Cooking

• 2 tablespoons olive oil

Optional

• 1 cup coconut milk (optional)

Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes, stirring occasionally to prevent sticking.
2. Add Garlic: Add the minced garlic to the pot and sauté for an additional minute until fragrant, being careful not to burn it.
3. Add Main Ingredients and Herbs: Stir in the rinsed wild rice, pumpkin puree, and vegetable broth. Then add the thyme and sage, mixing well to combine all ingredients evenly.
4. Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 45 minutes, or until the wild rice is tender and cooked through.
5. Optional Creaminess: If desired, stir in the coconut milk for added creaminess and richness, incorporating it fully into the soup.
6. Season and Serve: Taste the soup and season with salt and pepper to your preference. Ladle the hot soup into bowls and serve immediately for a comforting meal.

Notes

• Use rinsed wild rice to remove excess starch and prevent clumping.
• For a richer flavor, try toasting the wild rice briefly before adding liquids.
• Adjust the thickness by adding more vegetable broth if you prefer a thinner soup.
• Coconut milk is optional but adds a creamy texture; use full-fat for richness or light for fewer calories.
• Fresh herbs can be substituted for dried, but adjust quantities accordingly.
• Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 2 months.

Keywords: vegan pumpkin soup, wild rice soup, healthy soup, dairy-free soup, fall recipes, pumpkin recipes, vegan comfort food