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Cozy Vegan Pumpkin Wild Rice Soup

A velvety pumpkin soup combined with wild rice, perfect for cozy evenings and nourishing family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice Rinse under cold water before cooking.
  • 2 cups pumpkin puree Can use canned or homemade.
  • 1 onion, chopped
  • 2 cloves garlic, minced Add in the last minute of sautéing.
  • 4 cups vegetable broth Use low sodium if preferred.
  • 1 can coconut milk For creaminess.
  • 2 teaspoons thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil For sautéing.

Method
 

Preparation
  1. Start by rinsing the wild rice under cold water.
  2. In a saucepan, add the rice along with 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer until tender, approximately 40-45 minutes.
  3. In a large pot, heat about 2 tablespoons of olive oil over medium heat.
  4. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the garlic in the last minute.
Cooking
  1. Stir in the pumpkin puree, vegetable broth, and thyme into the sautéed mixture.
  2. Bring it to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes.
  3. Stir in the can of coconut milk, followed by the cooked wild rice.
  4. Add salt and pepper according to your preference and let it cook for an additional 5 minutes.
Serving
  1. Ladle the soup into bowls and garnish with your favorite toppings.
  2. Enjoy the warmth of this delightful dish!

Notes

Store leftovers in an airtight container for up to 5 days in the fridge or freeze for 3 months. Reheat gently on the stovetop.