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Vegan pumpkin wild rice soup with coconut milk, carrots, celery, and herbs in a ceramic bowl

Vegan Pumpkin Wild Rice Soup with Coconut Milk

Vegan Pumpkin Wild Rice Soup with Coconut Milk is a hearty, creamy soup with tender wild rice and warm, savory flavors. It is an easy, comforting choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice
  • 1 can (15 oz / 425 g) pumpkin puree
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp thyme
  • 1 tsp sage
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Rinse the wild rice thoroughly with cold water, then set it aside.
  2. Heat a large pot over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5–7 minutes, until the vegetables have softened.
  3. Add the rinsed wild rice, vegetable broth, pumpkin puree, thyme, and sage. Stir until evenly combined.
Cooking
  1. Bring the soup to a boil, then lower the heat to maintain a simmer. Cover the pot and cook for about 45 minutes, until the wild rice is tender.
  2. Stir in the coconut milk and season with salt and black pepper to taste.
Serving
  1. Serve the soup hot and finish each serving with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days. Thaw frozen soup in the refrigerator overnight, then reheat it on the stove.