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Vegan Pumpkin Wild Rice Soup Recipe

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★★★★★

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.

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

  1. 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.
  2. Garlic Goodness: Add the minced garlic and sauté for an additional minute until fragrant, enhancing the soup’s aroma.
  3. 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.
  4. 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.
  5. Creamy Touch: If desired, stir in the coconut milk at this stage for added creaminess and richness, then heat through for a few minutes.
  6. Season to Perfection: Taste the soup and season with salt and pepper according to your preference. Adjust seasoning as needed for balance.
  7. 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

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