Vegan Pumpkin Wild Rice Soup
A warm and comforting blend of pumpkin, wild rice, and spices, perfect for chilly days and busy weeknights.
Ingredients
Main ingredients
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pure pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- Optional: fresh thyme leaves for garnish
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until translucent and fragrant, stirring occasionally.
- Stir in the minced garlic and sauté for another minute until aromatic.
- Add the wild rice to the pot, followed by the pumpkin puree and vegetable broth. Stir well to combine.
- Season with thyme, cinnamon, nutmeg, salt, and black pepper. Bring to a gentle simmer, then reduce heat and cover.
- Cook for about 25-30 minutes, or until the wild rice is tender and the grains have split open, stirring occasionally.
- Once cooked, taste and adjust seasoning. For a creamier texture, use an immersion blender to blend a portion of the soup.
- Serve hot, garnished with fresh thyme leaves if desired.
Notes
This soup can be prepared ahead of time and stored in the refrigerator for a few days. It's also suitable for freezing for up to three months. The flavors develop beautifully over time, making it even better the following day.