I love making Vegan Pumpkin Wild Rice Soup during the cozy months. It’s warm, filling, and perfect for chilly days. Plus, it’s packed with flavor and nutrients, making it a great addition to your meal rotation.
When I was little, my dad, James, would often whip up a comforting soup when the weather turned cool. This soup brings back memories of warm kitchens and the smell of something delicious wafting through the air.
Your Ingredients List
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
- 2 cups kale, chopped
The Simple Steps to Follow
- Rinse the wild rice under cold water.
- In a large pot, cook the wild rice according to package instructions.
- In another pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in pumpkin puree, vegetable broth, thyme, cinnamon, salt, and pepper. Bring to a simmer.
- Add the cooked wild rice and coconut milk, stirring to combine.
- Add kale and cook for an additional 5-10 minutes until kale is tender.
- Serve hot and enjoy!
Healthy Twists on a Classic
This soup is already quite healthy, but you can make a few tweaks! Consider adding some chopped carrots or sweet potatoes for extra sweetness and nutrition. You might also switch the kale for spinach for a different flavor profile or use quinoa instead of wild rice for a protein boost.
Serving Suggestions From My Table
I love to serve this soup with crusty whole-grain bread or a simple side salad. A sprinkle of pumpkin seeds can add a lovely crunch, too. It’s satisfying enough to stand alone but pairs beautifully with other light dishes.
Getting It Just Right
Make sure not to overcook the kale; it should be bright green and tender, not mushy. Taste as you go and adjust the spices to your liking. If you enjoy a kick, consider adding some red pepper flakes for a little heat.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge. It will last about 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container as the soup may expand when frozen.
Enjoy Every Moment
As you enjoy this Vegan Pumpkin Wild Rice Soup, take a moment to savor the flavors and warmth it brings. Soup is meant to be a dish of comfort and sharing—so don’t hesitate to share it with friends and family!
A Few Common Questions
What can I use instead of wild rice in Vegan Pumpkin Wild Rice Soup?
You can use quinoa, brown rice, or even lentils as a substitute for wild rice. Just adjust the cooking time as necessary since each grain has a different cooking requirement.
Can I add more vegetables to the Vegan Pumpkin Wild Rice Soup?
Absolutely! Feel free to add your favorite vegetables, like carrots, zucchini, or bell peppers. Just make sure to sauté them appropriately and adjust the broth quantity if needed.
How do I make this vegan soup creamier?
To make the soup creamier, you can add more coconut milk or even use cashew cream. Both options provide a rich texture without compromising the vegan elements of the soup.
Print
Vegan Pumpkin Wild Rice Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and filling vegan soup packed with flavor and nutrients, perfect for chilly days.
Ingredients
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
- 2 cups kale, chopped
Instructions
- Rinse the wild rice under cold water.
- In a large pot, cook the wild rice according to package instructions.
- In another pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in pumpkin puree, vegetable broth, thyme, cinnamon, salt, and pepper. Bring to a simmer.
- Add the cooked wild rice and coconut milk, stirring to combine.
- Add kale and cook for an additional 5-10 minutes until kale is tender.
- Serve hot and enjoy!
Notes
Make sure not to overcook the kale; it should be bright green and tender. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, vegan, pumpkin, wild rice, healthy, comfort food