Vegan Pumpkin Wild Rice Soup
A creamy and comforting soup made with wild rice, pumpkin, and vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup wild rice
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrots and celery, cooking for about 5 minutes.
Cooking
- Stir in the wild rice, vegetable broth, pumpkin puree, coconut milk, thyme, and cinnamon.
- Bring to a boil, then reduce heat to low and simmer for about 30-40 minutes, or until the rice is tender.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.
Notes
For creamier soup, blend a portion of it before serving. Great for using up leftover veggies. This soup keeps well in the fridge for 3-4 days; it also freezes beautifully for up to 3 months.