Dinner

Vegan Pumpkin Wild Rice Soup Recipe

ByMariam Harutyunyan April 7, 2026April 7, 2026

Introduction

This Vegan Pumpkin Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Combining the earthy flavors of wild rice with creamy pumpkin, it’s both nutritious and satisfying. Easy to prepare, it makes a wonderful addition to your weeknight dinner rotation.

This image shows a close-up of a thick soup in a white bowl, placed on a white marbled surface. The soup has a rich, creamy orange base with visible chunks of soft orange vegetables like pumpkin or squash. Black wild rice grains and white beans are scattered throughout the soup, adding texture and contrast. A few small green herb leaves float on top, and a sprig of fresh rosemary lies on the right side of the bowl. A silver spoon is partially submerged in the soup, lifting a portion that contains a chunk of orange vegetable, some rice, and beans. The surface of the soup has a slight glossy sheen, with specks of black pepper sprinkled over it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 teaspoon thyme
1 teaspoon sage

Salt and pepper to taste
2 tablespoons olive oil
1 cup coconut milk (optional)

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Step 2: Add the garlic and sauté for an additional minute.
Step 3: Stir in the wild rice, pumpkin puree, and vegetable broth along with the thyme and sage. Bring to a boil.

Step 4: Reduce the heat, cover, and let it simmer for about 45 minutes, or until the wild rice is tender.
Step 5: If desired, stir in the coconut milk for added creaminess.
Step 6: Season with salt and pepper to taste.

Step 7: Ladle the soup into bowls and enjoy hot.

Tips & Variations

For extra depth, toast the wild rice in the pot for a few minutes before adding the liquids.
Replace coconut milk with any plant-based milk for a different flavor profile.

Add chopped kale or spinach during the last 10 minutes of cooking for added greens.
Use fresh herbs if available for a brighter taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if it has thickened. This soup also freezes well for up to 3 months.

How to Serve

A close-up of a bowl filled with thick orange soup that has chunks of bright orange squash, dark wild rice grains, and white beans scattered throughout. A wooden spoon is scooping some soup, showing the rich creamy texture mixed with the rice and beans. Fresh green rosemary sprigs rest on the right side of the bowl, adding a touch of vibrant color and texture. The bowl has a rough dark grey outer surface and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of wild rice?

While you can substitute regular rice, keep in mind that the cooking time will be shorter. Adjust the simmering time accordingly to avoid overcooking.

Is the coconut milk necessary?

The coconut milk is optional and adds creaminess and a subtle sweetness, but the soup is delicious even without it.