Vegan Pumpkin Wild Rice Soup

When the chilly season sets in and pumpkins appear everywhere, this vegan pumpkin wild rice soup is always my answer for comfort and color. Hearty wild rice and smooth pumpkin melt into creamy coconut, while carrots and celery round out each spoonful. The best part is how everything simmers together—and cozy ingredients and soul-warming flavors.

My first batch bubbled on the stovetop while a thunderstorm rolled through last autumn. Since then, this soup has been in heavy rotation anytime I want something wholesome yet fuss-free.

Ingredients

• Wild rice: Adds a satisfyingly chewy bite and nutty undertone. Look for grains with a deep dark sheen
• Pumpkin puree: Brings natural sweetness and lovely orange hue. Choose a pure pumpkin version not pie filling
• Onion, carrot, and celery: Form a flavorful aromatic foundation. Fresh produce makes all the difference
• Garlic: Gives the soup depth and warmth. Smash cloves before mincing for the fullest flavor
• Vegetable broth: Ties everything together. Opt for a low sodium version so you can salt the soup yourself
• Thyme and sage: Lend earthy autumnal notes. Fresh herbs are great but dried work wonderfully
• Coconut milk: Swirled in at the end makes it creamy and silky. Use full fat if you love richness
• Olive oil: Your base for sautéing veggies. Choose extra virgin for the best flavor

Instructions

Prep and Sauté Vegetables:

Heat olive oil in a large heavy pot over medium heat. Add diced onion, carrot, and celery. Stir often for seven minutes until vegetables are glossy and starting to soften. You want everything just tender and aromatic.

Build Flavors with Garlic and Herbs:

Add minced garlic and stir for one minute. This unlocks its natural oils and aroma. Immediately toss in thyme and sage to brighten every bite.

Simmer with Pumpkin and Rice:

Sprinkle in wild rice. Add pumpkin puree and pour in the vegetable broth. Stir everything well and turn heat to bring soup to a gentle boil.

Slow Cook to Perfection:

Lower the heat. Place a lid slightly askew and simmer for at least forty five minutes. Stir every so often to keep the rice from sticking. Taste the rice after forty five minutes, it should be plump and slightly chewy.

Add Creamy Finish:

Pour coconut milk directly into the bubbling soup. Stir steadily. This smooths and enriches the texture, giving you a velvety finish.

Season and Serve:

Add salt and pepper to taste. Spoon the hot soup into bowls and serve right away. A sprinkle of extra herbs on top is fantastic.

Every time I stir in the coconut milk at the end I remember my sister peering over the pot impatiently. Each person in my house has their favorite part—some go for the wild rice chew, others scoop up the sweet orange broth.

Storage and Leftover Tips

Cool the soup fully before storing and keep it in airtight containers in the fridge. It keeps flavor and texture for up to four days. Reheat gently over the stove, adding a splash of water or broth to loosen if thickened. You can freeze portions in single serving containers. The rice will be a little softer on thawing but it still tastes fantastic.

Easy Ingredient Swaps

Try brown rice or barley for a different chew if wild rice is hard to find. Cashew cream can replace coconut milk for another dairy free finish. Fresh butternut squash puree works if you want subtle flavor variations.

Perfect Ways to Serve This

Ladle into shallow bowls with crusty rustic bread alongside. Add toasted pumpkin seeds as a crunchy topping right before eating. Pair with a crisp fall salad for a satisfying lunch or light supper.

The Story Behind This Recipe

My first pot of this soup came together from pantry leftovers and a craving for comfort food. The aroma fills the kitchen and it always brings everyone to the table. As leaves changed outside so did my rotating spice choices—sometimes a pinch of chili flakes would sneak in for warmth.

Adapting for Every Season

In spring I swap carrots for sweet potatoes and finish with a squeeze of lemon. For summer leftovers, chill the soup and serve with a salad on the side. When winter hits do not be shy with extra garlic and stir in fresh spinach before serving.

Helpful Notes

Watch for wild rice to burst open for the perfect texture. Blending a cup of soup makes it extra creamy if you like it smooth. Let the soup rest a few minutes off heat before serving to deepen flavor.

What People Are Saying

My friends beg for this recipe every fall. Someone even made it their Thanksgiving starter and texting me grateful updates. Soup like this has a way of making everyone feel at home.

Freezer Meal Conversion

Spoon cooled soup into freezer safe containers leaving an inch of space for expansion. When ready to enjoy, thaw in the fridge overnight then reheat thoroughly. The wild rice may be softer but the flavor remains bold and welcoming.

Always taste and adjust seasoning right at the end. I have learned a sprinkle more salt can elevate everything.

Recipe Q&A

→ Can I use fresh pumpkin instead of puree?

Yes, simply roast and mash fresh pumpkin for a similar creamy texture and flavor.

→ Is the wild rice essential for the dish?

Wild rice adds a distinctive nutty texture, but you can use brown rice in a pinch.

→ How can I make the soup thicker?

Simmer longer uncovered or mash some cooked vegetables for a heartier consistency.

→ What herbs pair best with pumpkin soup?

Thyme and sage complement the sweet earthiness of pumpkin beautifully in savory soups.

→ Can I store leftovers for later?

Absolutely. Refrigerate in an airtight container for up to four days, or freeze for longer storage.