Pumpkin Wild Rice Soup
A hearty and creamy vegan soup featuring nutty wild rice and velvety pumpkin, seasoned with sage and thyme for the ultimate fall comfort food.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hr
- Yield: 4 servings 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
Scale
1 cup wild rice, rinsed
1 can (15 oz) pumpkin puree
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups vegetable broth
1 teaspoon thyme
1 teaspoon sage
Salt and pepper to taste
2 tablespoons olive oil
1 cup coconut milk (optional)
Instructions
- 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.
- Add the garlic and sauté for an additional minute.
- Stir in the wild rice, pumpkin puree, and vegetable broth along with the thyme and sage. Bring to a boil.
- Reduce the heat, cover, and let it simmer for about 45 minutes, or until the wild rice is tender.
- If desired, stir in the coconut milk for added creaminess.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and enjoy hot.
Notes
- For a richer flavor, use homemade vegetable broth.
- Soup will thicken upon standing; add extra broth or water when reheating if desired.
- Freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 Bowl
- Calories: 300 calories
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://cleanvegankitchen.com/pumpkin-wild-rice-soup/