The Ultimate Cozy Treat for Fall
Ever walked into a kitchen and been greeted by the warm, inviting scent of pumpkin and spices? That’s exactly what awaits you with this Vegan Pumpkin Wild Rice Soup! This creamy, one-pot wonder is the kind of dish that wraps you in a cozy blanket of comfort with every spoonful. Plus, it’s so easy to make that even your non-cooking friends will be tempted to give it a try.
Why Make This Recipe
Why not!? This soup checks all the boxes for a perfect meal:
- Quick Cleanup: One pot means less scrubbing for you; just enjoy your creamy creation afterward!
- Budget-Friendly: Using pantry staples like pumpkin and wild rice means you won’t break the bank for a delicious meal.
- Family-Friendly: Even the kiddos will love this hearty, colorful soup. Get ready for happy faces at the dinner table! 😄
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup wild rice
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
Let’s get cooking!
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the wild rice, pumpkin puree, vegetable broth, coconut milk, thyme, cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 45 minutes or until the wild rice is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
How to Make Vegan Pumpkin Wild Rice Soup (Overview)
Making this soup is as easy as pie—thankfully, no baking skills required here! Start by sautéing those aromatic veggies; it’s the secret to bringing out their flavors. Don’t forget to add garlic; it’s basically the superhero of the kitchen. Once you toss in your rice and the pumpkin, let everything simmer. Pro tip: keep it covered to lock in that creamy goodness! And voila—your soup is ready!
How to Serve Vegan Pumpkin Wild Rice Soup
Consider serving your Vegan Pumpkin Wild Rice Soup with a sprinkle of fresh parsley on top for that hit of color. You can pair it with crusty bread or even a crunchy salad for added texture. Picture dipping a warm, toasted slice of bread into the creamy soup—heavenly, right? The aroma alone will have your guests drooling.
How to Store Vegan Pumpkin Wild Rice Soup
Got leftovers? No problem! This soup will keep in the fridge for 3-4 days. If you want to make it ahead of time, it also freezes beautifully for up to 3 months—just make sure to store it in an airtight container. When you’re ready to enjoy, simply reheat on the stove or in the microwave until warmed through.
Tips to Make Vegan Pumpkin Wild Rice Soup
Here are some insider tricks to elevate your soup game:
- Texture Hacks: If you prefer a creamier soup, blend a portion of it before serving.
- Swap It Up: Try using quinoa instead of wild rice if you want a different grain experience.
- Spice It Up: Add a pinch of nutmeg or cayenne for an extra kick!
Variation
Feeling adventurous? Mix in some chopped kale or spinach for added nutrition. Or add a splash of apple juice for a subtle sweetness that pairs perfectly with the spices. The possibilities are endless!
FAQs
Can I make this soup ahead of time?
Absolutely! Make it a day in advance for the flavors to meld. Just store in the fridge, and it’ll be ready whenever you are!
Can I freeze the soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months.
Can I use fresh pumpkin?
Of course! Just cook and puree it; aim for about 2 cups to replace the can.
📌 Pin this recipe for your next cozy dinner night!
Vegan Pumpkin Wild Rice Soup
Ingredients
Main Ingredients
- 1 cup wild rice
- 1 can pumpkin puree (15 oz)
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can coconut milk (15 oz)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- to taste salt and pepper
- as needed fresh parsley for garnish
Instructions
Cooking Instructions
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the wild rice, pumpkin puree, vegetable broth, coconut milk, thyme, cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 45 minutes or until the wild rice is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
Notes
Printable Recipe Card
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