Cozy Up with Vegan Pumpkin Wild Rice Soup Bliss

This Vegan Pumpkin Wild Rice Soup is the ultimate comfort food to warm your autumn evenings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil or avocado oil
1 medium Onion diced
2 medium Carrots diced
2 stalks Celery diced
3 cloves Garlic minced

For the Soup

1 cup Wild Rice
1 can Pumpkin Puree can substitute with butternut squash
4 cups Vegetable Broth or water
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
1 cup Coconut Milk or almond milk

Seasoning

to taste Salt
to taste Pepper

Equipment

Large pot

Method

Step‑By‑Step Instructions

Sauté the vegetables in olive oil until tender and fragrant.
Add minced garlic and sauté for an additional minute.
Combine wild rice, pumpkin puree, vegetable broth, thyme, and sage. Bring to a boil.
Reduce heat and simmer until wild rice is tender.
Stir in coconut milk for creaminess and mix well.
Season with salt and pepper to taste.
Serve hot in bowls and enjoy with bread or salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 5-7 days or freeze for up to 3 months. Thaw and reheat to enjoy.

Tried this recipe?

Let us know how it was!