Nourishing Vegan Pumpkin Wild Rice Soup
A warm, creamy blend of pumpkin, wild rice, and aromatic vegetables that offers comfort and joy during winter evenings.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed and drained
- 2 cups pumpkin puree (canned or homemade)
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
- Stir in the rinsed wild rice and cook for another 2-3 minutes.
- Carefully add the vegetable broth while bringing everything to a gentle boil. Reduce the heat, cover the pot, and let it simmer for about 30 minutes, or until the rice is tender.
- After the wild rice is cooked, stir in the pumpkin puree, thyme, sage, salt, and pepper. Cook for an additional 5-10 minutes.
- Taste your soup and adjust seasoning as necessary.
- Ladle the soup into bowls and serve hot.
Notes
Feel free to swap out wild rice for brown rice or quinoa. For more richness, add coconut milk. Store leftovers in an airtight container for up to 5 days or freeze for 2-3 months.