Description
A creamy and flavorful vegan pumpkin wild rice soup, perfect for chilly days.
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and diced
- 1 cup wild rice, rinsed
- 4 cups low-sodium vegetable broth
- 1 can (13 oz) full-fat coconut milk
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- Red pepper flakes (optional)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until golden brown (about 5-7 minutes).
- Add garlic and cook for an additional minute until fragrant.
- Stir in diced pumpkin and rinsed wild rice; cook for 2 minutes to enhance flavors.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes until rice is tender.
- Stir in coconut milk, thyme, nutmeg, and simmer for another 10 minutes.
- For extra creaminess, blend partially using an immersion blender or regular blender while leaving some texture intact.
Notes
- Adjust spices to taste, especially the red pepper flakes for heat.
- You can add other vegetables like carrots or celery for more flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg