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Creamy Vegan Pumpkin Wild Rice Soup You’ll Crave All Season

creamy vegan pumpkin wild rice soup fall dinner
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Indulge in Fall’s Coziest Creamy Vegan Pumpkin Wild Rice, a velvety plant-based soup that’s luxuriously creamy, packed with autumn flavors, and effortlessly comforting.

Ingredients

Scale

→ Main Components

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 15 ounces pumpkin puree (about 1 can)
  • 1 cup cooked wild rice
  • 13.5 ounces full-fat coconut milk (about 1 can)
  • 1/4 cup nutritional yeast
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

→ Optional Garnish

  • Toasted pumpkin seeds
  • Chopped fresh parsley
  • Coconut cream, for swirling

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté 5–7 minutes until softened.

2. Stir in garlic, thyme, sage, and red pepper flakes. Cook for 1 minute until fragrant.

3. Pour in vegetable broth, scraping bottom of pot. Stir in pumpkin puree and cooked wild rice.

4. Bring to a gentle simmer, reduce heat to low, cover, and cook 15–20 minutes, stirring occasionally.

5. Stir in coconut milk, nutritional yeast, maple syrup, and apple cider vinegar. Season with salt and pepper.

6. Simmer 5 minutes more to integrate flavors. Remove from heat and cool slightly.

7. Ladle into bowls and garnish with pumpkin seeds, parsley, or coconut cream. Serve hot.

Notes

For a thicker consistency, partially blend the soup with an immersion blender before adding coconut milk.

Wild rice can be swapped with brown rice or quinoa.

Adjust red pepper flakes to control spice.

Add mushrooms or kale for extra nutrition.

For deeper flavor, roast pumpkin puree at 400°F for 20–25 minutes before adding.

Find it online: https://cookingwithramsay.com/creamy-vegan-pumpkin-wild-rice-soup/