Vegan Pumpkin Wild Rice Soup
A comforting blend of autumn flavors featuring wild rice and pumpkin, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup wild rice (rinsed and drained)
- 2 cups pumpkin puree (canned or fresh)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper, to taste
- 2 Tbsp olive oil (for cooking)
- 1 cup coconut milk (for creaminess)
Optional Garnish
- 1 Tbsp fresh parsley or chives, minced for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes translucent and fragrant.
- Stir in the minced garlic and cook for another minute, watching closely to avoid burning.
- Add the rinsed wild rice to the pot, stirring gently to coat it with the oil and combine with the onions and garlic. Allow it to toast for a minute.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender.
- Once the wild rice is cooked, stir in the pumpkin puree and coconut milk. Add the thyme, cinnamon, nutmeg, salt, and pepper, mixing well to combine.
- Allow the soup to heat through for an additional 5 minutes.
- Use an immersion blender to gently blend the soup to your desired consistency, or transfer to a blender in batches.
- Serve the soup warm, garnished with fresh parsley or chives if desired.
Notes
For added depth, sauté some diced carrots and celery along with the onion. Add a pinch of cayenne pepper for spice. This soup freezes well, so consider making a double batch for busy days.