Description
This Nourishing Vegan Pumpkin Wild Rice Soup combines hearty wild rice and creamy pumpkin puree with fresh vegetables and warming spices, creating a flavorful and comforting plant-based meal perfect for chilly days.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups kale, chopped
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
Grain and Puree
- 1 cup wild rice, rinsed
- 1 can (15 oz) pumpkin puree
Spices and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Cook Vegetables: Add the diced carrots and celery to the pot. Stir occasionally and cook for about 5 minutes until the vegetables start to soften.
- Add Broth and Rice: Pour in the vegetable broth and add the rinsed wild rice. Stir well to combine the ingredients and bring the mixture to a boil.
- Simmer Wild Rice: Reduce heat to low, cover the pot, and let the soup simmer for approximately 45 minutes or until the wild rice is tender and cooked through.
- Incorporate Pumpkin and Spices: Stir in the pumpkin puree, dried thyme, dried sage, nutmeg, salt, and pepper, mixing thoroughly to blend the flavors evenly.
- Add Coconut Milk and Kale: Pour in the coconut milk and add the chopped kale. Continue to simmer for another 5 minutes until the kale has wilted and the soup is heated throughout.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
- Serve: Ladle the soup into bowls and serve hot, enjoying its comforting and hearty flavors.
Notes
- This soup is vegan and naturally gluten-free.
- For quicker cooking, consider using pre-cooked wild rice.
- You can substitute kale with spinach or Swiss chard.
- Adjust spices according to taste for a milder or stronger flavor.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen.
