Description
This Nourishing Vegan Pumpkin Wild Rice Soup is a hearty and comforting dish perfect for fall or anytime you need a warm, nutritious meal. Combining earthy wild rice with creamy pumpkin puree and coconut milk, along with a medley of vegetables and warming spices, this soup offers rich flavors and a velvety texture that’s entirely plant-based and wholesome.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
Soup Core
- 4 cups vegetable broth
- 1 cup wild rice, rinsed
- 1 can (15 oz) pumpkin puree
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 2 cups kale, chopped
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent, releasing the base flavors for the soup.
- Cook Vegetables: Add the diced carrots and celery to the pot. Stir occasionally and cook for about 5 minutes until they start to soften and meld with the aromatics.
- Add Broth and Rice: Pour in the vegetable broth and add the rinsed wild rice. Stir everything well to combine, then bring the mixture to a rolling boil.
- Simmer Rice: Reduce heat to low, cover the pot, and let the soup simmer gently for approximately 45 minutes or until the wild rice is tender and fully cooked.
- Incorporate Pumpkin and Spices: Stir in the pumpkin puree, dried thyme, dried sage, nutmeg, salt, and pepper. Mix thoroughly so the flavors blend evenly throughout the soup.
- Add Coconut Milk and Kale: Pour in the coconut milk and add the chopped kale. Continue simmering the soup for another 5 minutes, allowing the kale to wilt and the soup to heat through completely.
- Adjust Seasoning: Taste the soup and make any necessary seasoning adjustments with additional salt and pepper to suit your preference.
- Serve: Ladle the soup into bowls and serve hot for a comforting and nourishing meal experience.
Notes
- Wild rice can take longer to cook than regular rice; ensure it is tender before proceeding to the next step.
- For a thicker soup, reduce the amount of vegetable broth or simmer uncovered for the last 10 minutes.
- Substitute kale with spinach or Swiss chard if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust spices according to taste, adding a pinch of cayenne for some heat if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: vegan pumpkin soup, wild rice soup, healthy soup recipe, dairy-free soup, fall recipes, plant-based soup, nourishing soup, creamy pumpkin soup
