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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/vegan-pumpkin-wild-rice-soup-recipe/