A cozy, creamy vegan soup made with pumpkin, wild rice, coconut milk, and warm spices. Nourishing, comforting, and perfect for chilly days.

Scale

1 cup uncooked wild rice

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 can (15 oz) pumpkin puree

1 can (14 oz) coconut milk

1 tsp thyme

1 tsp rosemary

1/2 tsp cinnamon

1/2 tsp smoked paprika

Salt and black pepper to taste

Fresh parsley for serving

1. Cook the wild rice according to package instructions and set aside.

2. Heat olive oil in a large pot over medium heat.

3. Add onions, carrots, celery, and garlic; sauté until softened.

4. Stir in thyme, rosemary, cinnamon, and smoked paprika.

5. Add pumpkin puree and vegetable broth; stir until smooth.

6. Bring to a simmer and cook for 10–15 minutes.

7. Stir in cooked wild rice and coconut milk.

8. Simmer 5 more minutes; season with salt and pepper.

9. Serve warm, topped with fresh parsley.

Use unsweetened coconut milk for best flavor.

Add spinach or kale during the final few minutes for extra nutrients.

Leftovers taste even better the next day as the flavors deepen.

Freeze up to 2 months after cooling fully.

Keywords: Vegan Pumpkin Wild Rice Soup, Pumpkin Soup, Vegan Dinner, Cozy Fall Soup