Fall Soup Recipes: Discover the Creamy Vegan Pumpkin Delight!
A creamy and nourishing vegan pumpkin wild rice soup perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup wild rice
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the pumpkin puree, vegetable broth, and coconut milk to the pot.
- Stir in the wild rice, cinnamon, nutmeg, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 45 minutes, or until the rice is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne pepper.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg