Description
Indulge in a bowl of warmth with this simple vegan pumpkin wild rice soup. Creamy and comforting, this hearty dish combines the rich flavors of pumpkin with the nutty texture of wild rice, creating a delightful experience for your taste buds. Perfect for chilly evenings, this nourishing soup is easy to prepare and will make your kitchen smell heavenly.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup long-grain wild rice
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent. Add minced garlic and sauté for an additional minute.
- Stir in pumpkin puree, cumin, and nutmeg; cook for 2–3 minutes to meld flavors.
- Gradually add vegetable broth and coconut milk, stirring well until combined. Bring to a gentle simmer.
- Add wild rice, cover the pot, and cook for approximately 30–40 minutes until the rice is tender.
- Season with salt and pepper to taste. Serve warm in bowls.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg