Vegan Pumpkin Wild Rice Soup
A warm and comforting soup combining creamy pumpkin, nutty wild rice, and a medley of fresh vegetables, perfect for fall or any time of year.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 medium Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
Soup Ingredients
- 1 cup Wild rice
- 4 cups Vegetable broth
- 1 can Pumpkin puree (15 oz)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
Garnish
- Fresh to taste Parsley for garnish
Instructions
Preparation
- Gather your ingredients and equipment, chop the veggies, measure out your spices, and get your pot ready.
Cooking
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add minced garlic, ground cinnamon, and nutmeg. Sauté for 1 minute until fragrant.
- Stir in wild rice and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer.
- After 20 minutes, add pumpkin puree, stirring well.
- Cover and let simmer for another 20-25 minutes until rice is cooked. Adjust the consistency by adding more broth if necessary.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, consider adding a splash of lemon juice or vinegar before serving. You can also experiment with spices and garnish creatively.