Description
A warm and comforting vegan pumpkin wild rice soup perfect for fall.
Ingredients
Scale
- 1 cup wild rice
- 1 can (15 oz) pumpkin puree
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, sauté the onion and garlic until translucent.
- Add the carrots and celery, cooking until softened.
- Stir in the pumpkin puree, vegetable broth, coconut milk, wild rice, thyme, and cinnamon.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is tender.
- Season with salt and pepper to taste before serving.
Notes
- For added flavor, consider adding a splash of soy sauce or tamari.
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Soup, Wild Rice Soup, Fall Recipes, Healthy Soup