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Nourishing Vegan Pumpkin Wild Rice Soup

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Creamy Nourishing Vegan Pumpkin Wild Rice Soup blending roasted pumpkin, nutty wild rice, warming spices, and coconut milk. Hearty, comforting fall soup perfect for cozy nights.

Ingredients

Scale
  • 1 small pie pumpkin (about 3 lbs) or 2 cups pumpkin puree
  • 1 cup wild rice blend
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh thyme and pepitas for garnish

Instructions

  • 1. Preheat oven to 400°F (200°C). Cut pumpkin in half, remove seeds. Roast cut-side down 40-45 minutes until tender. Scoop out flesh.
  • 2. Cook wild rice according to package directions. Set aside.
  • 3. In large pot, heat olive oil. Sauté onion, garlic, carrots, and celery until softened.
  • 4. Add roasted pumpkin, vegetable broth, cinnamon, nutmeg, smoked paprika, salt, and pepper. Simmer 20 minutes.
  • 5. Add coconut milk and cooked wild rice. Simmer 10 more minutes.
  • 6. Blend half the soup for creaminess (optional). Adjust seasoning.
  • 7. Serve garnished with fresh thyme and pepitas.

Notes

  • Use butternut squash if pumpkin unavailable.
  • Wild rice adds perfect chewy texture.
  • Freezes beautifully up to 3 months.
  • Top with coconut cream swirl for elegance.

Nutrition

Keywords: vegan pumpkin soup, wild rice soup, pumpkin wild rice soup, fall soup recipes

Find it online: https://dishfoody.com/nourishing-vegan-pumpkin-wild-rice-soup-recipe/