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A ladle scooping up a thick and creamy portion of pumpkin wild rice soup from a large pot, showing the hearty texture.

Vegan Pumpkin Wild Rice Soup (Creamy & Comforting)

This Vegan Pumpkin Wild Rice Soup is the ultimate cozy meal. It's incredibly creamy, packed with autumn flavors like pumpkin, sage, and thyme, and features a hearty, nutty wild rice blend. A perfect healthy, dairy-free, and easy one-pot dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 15 oz pumpkin puree one can, ensure it's not pumpkin pie filling
  • 4 cups vegetable broth low sodium
  • 13.5 oz full-fat coconut milk from a can
  • 1.5 cups cooked wild rice blend
  • 3 cups kale chopped, stems removed
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/4 tsp nutmeg
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk

Instructions
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the pumpkin puree, dried sage, and dried thyme. Cook for 1 minute, stirring constantly.
  4. Pour in the vegetable broth and full-fat coconut milk. Whisk until the soup is smooth and creamy.
  5. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
  6. Stir in the cooked wild rice and chopped kale. Cook for 5 more minutes, until the kale is wilted.
  7. Season with nutmeg, salt, and pepper to taste. Serve hot.

Notes

For an even creamier soup, blend 1/2 cup of soaked raw cashews with 1 cup of the vegetable broth until smooth, and add it along with the coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This soup freezes well for up to 3 months.
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