Description
As the weather turns cooler, there’s something so comforting about a hearty, nourishing bowl of soup. This Pumpkin Wild Rice Soup is the ultimate cozy companion for chilly nights and brisk fall days. Made with wholesome, plant-based ingredients and filled with earthy wild rice and creamy pumpkin, this soup brings warmth to your table with every spoonful. This recipe not only provides a nutritious and filling meal, but it also highlights the rich, natural flavors of fall. The pumpkin adds a creamy, velvety texture, while the wild rice offers a slightly nutty bite that complements the subtle sweetness of the pumpkin.
This soup is perfect for anyone looking to add a nourishing, vegan-friendly dish to their autumn meal rotation. Its vibrant orange hue and aromatic spices capture the essence of the season, and with each bite, you’ll taste the care and love that went into creating this delightful soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 cup wild rice, rinsed
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 can (15 oz) coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Spices: Sprinkle in the dried thyme, sage, and ground turmeric, and stir well to coat the vegetables. The aromatic spices will start to release their flavors, giving the soup a wonderful depth.
- Incorporate the Pumpkin and Wild Rice: Add the pumpkin puree and wild rice to the pot, stirring to combine. The pumpkin puree will add a creamy texture to the soup, while the wild rice brings a chewy, hearty element.
- Pour in the Broth and Simmer: Slowly pour in the vegetable broth, stirring to ensure everything is well-mixed. Bring the soup to a gentle boil, then reduce the heat to low and cover. Allow the soup to simmer for about 45-50 minutes, or until the wild rice is tender. Stir occasionally to prevent any sticking on the bottom.
- Finish with Coconut Milk: Once the rice is fully cooked, stir in the coconut milk, which adds a luxurious creaminess. Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls, garnish with a sprinkle of freshly chopped parsley, and enjoy the comforting warmth of this autumn-inspired meal!
Notes
- Make it Spicier: For those who enjoy a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Texture Variation: If you like a mix of textures, try blending half of the soup for a smoother base while leaving the rest chunky.