Description
Indulge in the cozy flavors of autumn with this creamy Vegan Pumpkin Wild Rice Soup. Packed with nourishing ingredients like pumpkin, wild rice, and warming spices, this comforting soup is the perfect plant-based meal to enjoy on a chilly day.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups diced pumpkin or butternut squash
– 1 cup wild rice, rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– Garnish: Toasted pumpkin seeds, chopped fresh parsley
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the diced pumpkin or butternut squash and the wild rice. Pour in the vegetable broth and add the cumin, cinnamon, ginger, and nutmeg. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat and simmer for 30-35 minutes, or until the wild rice is tender.
5. Taste and adjust seasoning as needed.
6. Serve the Vegan Pumpkin Wild Rice Soup hot, garnished with toasted pumpkin seeds and chopped fresh parsley.
Notes
– For a thicker soup, use an immersion blender to puree a portion of the soup.
– Swap the pumpkin for sweet potato or butternut squash if desired.
– Top with shredded vegan cheese or a dollop of vegan sour cream for extra creaminess.
- Prep Time: 15
- Cook Time: 35
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American