Vegan Pumpkin Wild Rice Soup (Recipe for Printing)
Bring autumn to your table with a vegan pumpkin wild rice soup scented with sage and thyme. Creamy coconut adds richness, ideal for cool October evenings. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 cup wild rice, rinsed
02 -
1 can (15 ounces) pumpkin puree
03 -
1 onion, diced
04 -
2 carrots, diced
05 -
2 celery stalks, diced
06 -
3 garlic cloves, minced
07 -
6 cups vegetable broth
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried sage
10 -
Salt and black pepper, to taste
11 -
2 tablespoons olive oil
12 -
1 cup coconut milk (optional)
# How to Make It:
01 -
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5–7 minutes.
02 -
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
03 -
Mix in rinsed wild rice, pumpkin puree, and vegetable broth. Sprinkle in thyme and sage, and bring the mixture to a boil.
04 -
Lower the heat to a simmer. Cover the pot and allow to cook for approximately 45 minutes, or until the wild rice is tender.
05 -
If a creamy texture is desired, stir in the coconut milk and blend until fully combined.
06 -
Adjust seasoning with salt and black pepper. Ladle the soup into bowls and serve hot.
# Extra Tips:
01 -
Rinse wild rice thoroughly to remove excess starch and achieve optimal texture.