Introduction

Warm up your evenings with this cozy Vegan Pumpkin Wild Rice Soup. It’s a comforting blend of creamy pumpkin and nutty wild rice, infused with aromatic herbs and fresh vegetables. Perfect for chilly days or anytime you crave a nourishing bowl.

A close-up view of a bowl filled with thick, orange-yellow soup containing chunks of bright orange pumpkin, dark wild rice grains, and white beans scattered throughout. The soup has a smooth texture with visible specks of black pepper and small green herbs sprinkled on top. A silver spoon rests inside the bowl, partially submerged in the soup, and a sprig of fresh green rosemary lies on the side of the bowl. The bowl itself is white with a rough, textured edge, and the scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Add the minced garlic and sauté for an additional minute until fragrant.
Step 3: Stir in the wild rice, pumpkin puree, vegetable broth, thyme, and sage. Bring the mixture to a boil.
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.
Step 5: If desired, stir in the coconut milk to add a creamy texture to the soup.
Step 6: Season with salt and pepper to taste. Adjust seasoning as needed.
Step 7: Ladle the soup into bowls and serve hot. Enjoy!

Tips & Variations

Chop vegetables ahead of time to save prep time when cooking.
Add a pinch of red pepper flakes for a spicy kick.
For extra protein and heartiness, toss in some cooked beans.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to one week. It also freezes well—leave some space in the container for expansion to avoid spills. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

The image shows a close-up of a thick soup served in a white bowl with a rough textured edge. The soup has a warm orange-yellow base with visible pieces of bright orange chunks, likely squash or sweet potato, along with grains of black wild rice and white beans scattered throughout. Small green herb leaves float on the surface, and a sprig of fresh rosemary rests on one side of the bowl. A wooden spoon is partially submerged, lifting a scoop of soup that highlights the chunky vegetables and rice, with a light sprinkle of black pepper adding detail. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, brown rice is a great substitute and will work well in this soup. Just note that brown rice may cook a bit faster, so you might want to shorten the simmering time slightly.

Is this soup good for meal prep?

Definitely! This soup keeps well in the fridge for about five days and can be frozen for longer storage. It makes a convenient, comforting meal ready to enjoy anytime.

Vegan Pumpkin Wild Rice Soup Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

A cozy and nourishing vegan soup combining creamy pumpkin puree with wholesome wild rice and aromatic herbs, perfect for chilly autumn evenings. This Vegan Pumpkin Wild Rice Soup offers a healthy and comforting meal that’s both flavorful and easy to prepare.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Soup Base

1 cup wild rice, rinsed
1 can (15 oz) pumpkin puree
6 cups vegetable broth

Vegetables

1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced

Seasonings & Fats

1 teaspoon thyme
1 teaspoon sage
Salt and pepper to taste
2 tablespoons olive oil

Optional

1 cup coconut milk (optional, for creaminess)

Instructions

Heat Up the Flavor: 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, allowing the vegetables to release their flavors.
Garlic Goodness: Add the minced garlic and sauté for an additional minute until fragrant, enhancing the soup’s aroma.
The Heart of the Soup: Stir in the rinsed wild rice, pumpkin puree, and vegetable broth along with the thyme and sage. Bring this mixture to a rolling boil to combine flavors.
Simmer Time: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 45 minutes or until the wild rice is tender and cooked through.
Creamy Touch: If desired, stir in the coconut milk at this stage for added creaminess and richness, then heat through for a few minutes.
Season to Perfection: Taste the soup and season with salt and pepper according to your preference. Adjust seasoning as needed for balance.
Serve It Up: Ladle the hot soup into bowls and enjoy it immediately as a warm, hearty meal.

Notes

This soup can be prepped ahead by chopping vegetables in advance to save time when cooking.
Customize by adding red pepper flakes for heat or beans for extra protein and heartiness.
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer preservation; leave space in the container for expansion when freezing.

Keywords: vegan soup, pumpkin soup, wild rice soup, autumn recipes, healthy soup