Vegan Pumpkin Wild Rice Soup

Vegan Pumpkin Wild Rice Soup is a cozy, plant-based dinner that brings autumn comfort to your table without any animal products. I love how this soup combines the earthy flavor of wild rice with creamy pumpkin puree, creating a bowl that’s both nourishing and satisfying. It’s the kind of recipe that makes weeknight dinners feel special, especially when the weather turns cool.

The first time I made this vegan pumpkin wild rice soup was during an unexpected cold snap in early October. I had a can of pumpkin puree sitting in my pantry and some wild rice I’d been meaning to use, and the combination just made sense. What makes this recipe so practical is how it comes together in one pot, with wild rice adding heartiness and pumpkin bringing natural sweetness. This plant-based soup has become my go-to when I want something warm and filling that also happens to be incredibly healthy. The combination of vegetables, herbs, and that gorgeous orange color makes it perfect for fall dinner ideas.

What You’ll Need to Make This Soup

I always use freshly rinsed wild rice for the best texture and nutty flavor in this vegan pumpkin soup. My tip: don’t skip rinsing the wild rice, as it removes excess starch and helps the grains cook more evenly.

• 1 cup wild rice, rinsed
• 1 can (15 oz) pumpkin puree
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth (I prefer low-sodium so I can control the salt level, since broths vary widely in sodium content)
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup coconut milk (optional, but I highly recommend it for extra creaminess)

How to Make Vegan Pumpkin Wild Rice Soup

I recommend using a large, heavy-bottomed pot for even heat distribution. This helps prevent the vegetables from sticking and ensures your wild rice cooks perfectly.

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are softened and the onion becomes translucent, about 5-7 minutes. You’ll know they’re ready when they smell fragrant and the onion pieces look almost see-through.

Step 2: Add the minced garlic and sauté for an additional minute, stirring constantly. Be careful not to let the garlic brown, as it can turn bitter. You want it just fragrant and lightly golden.

Step 3: Stir in the wild rice, pumpkin puree, and vegetable broth along with the thyme and sage. Mix everything well so the pumpkin puree dissolves into the broth. Bring the mixture to a boil over high heat.

Step 4: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 45 minutes, or until the wild rice is tender. The grains should split open, curl slightly, and become fluffy. Keep in mind: check the rice at 40 minutes to test for tenderness and avoid overcooking.

Step 5: If desired, stir in the coconut milk for added creaminess. This step transforms the soup into something truly luxurious. The coconut milk adds body and richness without overwhelming the pumpkin flavor.

Step 6: Season with salt and pepper to taste. I usually start with 1/2 teaspoon of salt and adjust from there. Remember, you can always add more but you can’t take it away.

Step 7: Ladle the vegan pumpkin wild rice soup into bowls and enjoy hot. Garnish with fresh herbs or pumpkin seeds if you like.

Perfect Pairings for Your Soup

This vegan pumpkin wild rice soup pairs beautifully with crusty, hearty sides that complement its creamy texture.

Crusty Sourdough Bread: The tangy flavor and chewy texture of sourdough perfectly balances the soup’s sweetness, and it’s ideal for dipping into the creamy broth.

Simple Green Salad: A fresh salad with mixed greens, cucumber, and a light vinaigrette adds crunch and brightness that cuts through the soup’s richness.

Whole Grain Crackers: These provide a satisfying crunch and work wonderfully as a lighter alternative to bread, making them some of the best sides for vegan pumpkin soup.

Vegan Grilled Cheese: A plant-based grilled cheese with dairy-free cheese creates the ultimate comfort food combination, especially on cold evenings.

Roasted Brussels Sprouts: The caramelized, slightly bitter flavor of roasted Brussels sprouts adds a seasonal touch that complements the autumn-inspired soup beautifully.

More Comforting Soup Recipes to Try

This vegan pumpkin wild rice soup fits perfectly alongside other cozy, plant-forward options that celebrate seasonal ingredients. For another hearty plant-based meal, try the Rosemary Roasted Garlic Bean Soup, which offers similar autumn warmth with a Mediterranean twist. The Healing Ginger Garlic Broth with Rice Noodles provides a lighter, Asian-inspired alternative when craving something equally nourishing but with bright, aromatic flavors.

When planning dinner parties or meal prep sessions, pair this soup with comforting favorites like Slow Cooker Cowboy Soup for variety, or serve it as a starter before heartier mains like Creamy Tuscan Garlic Tortellini Soup. These recipes all share the same one-pot convenience and make-ahead friendliness that busy home cooks appreciate.

Storing Your Leftover Soup

I recommend storing your vegan pumpkin wild rice soup in an airtight container in the refrigerator for up to one week. The flavors actually deepen over time, making leftovers taste even better the next day. For longer storage, freeze the soup in portion-sized containers for up to three months.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of vegetable broth or water to thin it out, as the wild rice continues to absorb liquid during storage.

Quick note: if you plan to freeze this soup, I suggest leaving out the coconut milk and adding it fresh when you reheat. This prevents any texture changes that can occur during freezing and keeps your soup perfectly creamy.

Common Questions About This Recipe

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