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Nourishing Pumpkin Wild Rice Soup (Vegan)

Nourishing Pumpkin Wild Rice Soup in a cozy fall setting
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Loaded with veggies and herbs, this Nourishing Pumpkin Wild Rice Soup is perfect for keeping you warm and full on chilly fall days. Creamy, cozy, and 100% vegan!

Ingredients

Scale
  • 2/3 cup (107 g) wild rice
  • 2 tablespoons olive oil
  • 1/2 large yellow onion, chopped
  • 3 carrots, chopped (about 1 1/2 cups)
  • 3 stalks celery, chopped (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 cup (245 g) pumpkin puree
  • 5 cups (1183 ml) vegetable broth, divided
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 (15 oz / 425 g) can cannellini beans, rinsed and drained
  • 1 cup (237 ml) coconut milk or dairy-free milk of choice
  • 1 1/2 cups (210 g) frozen butternut squash or freshly cubed

Instructions

1. Rinse the wild rice and place it in a cup or jar with water to soak while preparing the other ingredients.

2. Heat olive oil in a Dutch oven over medium heat. Add onion and carrots and sauté for 2–3 minutes.

3. Add celery and continue sautéing for another 2 minutes. Stir in the garlic until fragrant.

4. Add pumpkin puree and 4 cups of vegetable broth. Drain the soaked rice and add it to the pot along with fresh thyme sprigs and bay leaf. Stir and bring to a boil.

5. Reduce heat to a simmer, cover the pot, and cook for 30 minutes.

6. Remove the lid and discard thyme sprigs and bay leaf. Stir in remaining 1 cup of broth, salt, pepper, dried thyme, beans, coconut milk, and butternut squash.

7. Cover and simmer for another 20 minutes, or until the rice is tender.

8. Adjust seasoning and consistency with more salt, pepper, broth, or milk if desired. Serve warm garnished with fresh thyme.

Notes

Soaking the wild rice shortens cook time and helps it cook more evenly.

For a thinner soup, add more broth or dairy-free milk.

Use freshly diced butternut squash for more texture or frozen for convenience.

Leftovers can be stored in the fridge for 4–5 days or frozen for up to 2 months.

This soup is naturally vegan and gluten-free.

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