Vegan Pumpkin Wild Rice Soup
This creamy, one-pot Vegan Pumpkin Wild Rice Soup is a comforting and budget-friendly meal perfect for fall. Easy to make and packed with flavor, it will delight the whole family.
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
For a creamier texture, blend a portion of the soup before serving. You can substitute quinoa for the wild rice or add nutmeg or cayenne for extra spice.