Description
Indulge in the comforting and nourishing flavors of this Vegan Pumpkin Wild Rice Soup. Made with a creamy pumpkin broth, tender wild rice, and a medley of vegetables, this soup is the perfect cozy meal for chilly days.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup uncooked wild rice
– 4 cups vegetable broth
– 1 (15 oz) can pumpkin puree
– 1 teaspoon ground cumin
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– Salt and black pepper to taste
– Chopped fresh parsley for garnish
– Toasted pumpkin seeds for garnish (optional)
– Coconut cream for drizzling (optional)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the uncooked wild rice and cook for 2-3 minutes, stirring frequently, to toast the grains.
4. Pour in the vegetable broth and add the pumpkin puree, cumin, thyme, smoked paprika, and cinnamon. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the wild rice is tender.
6. Season with salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pumpkin seeds (if using), and a drizzle of coconut cream (if using).
Notes
This soup can be made in advance and reheated, as the flavors will continue to develop. It also freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: American