Description
A warm and hearty plant-based soup featuring pumpkin, wild rice, and fragrant herbs, perfect for chilly evenings.
Ingredients
Scale
- 1 medium Pumpkin (fresh or canned)
- 1 cup Wild Rice
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 Carrots, chopped
- 6 cups Vegetable Broth
- 1 cup Coconut Milk
- 2 tsp Fresh Thyme
- 1 tsp Fresh Sage
- 1/2 tsp Nutmeg
- Salt and Pepper to taste
- Olive Oil for sautéing
Instructions
- Prepare your ingredients by dicing the onion, mincing the garlic, and chopping the carrots.
- Sauté the onion in olive oil until translucent, about 5 minutes, then add garlic and carrots, cooking for an additional 3 minutes.
- Add the pumpkin, wild rice, thyme, and sage, mixing well.
- Pour in the vegetable broth, ensuring the rice is submerged.
- Simmer for about 45 minutes or until the rice is tender.
- Incorporate the coconut milk and heat through for a few more minutes.
- Season to taste with salt, pepper, and nutmeg.
- Serve in bowls, garnished with fresh herbs if desired.
Notes
For a chunkier texture, reserve some pumpkin and rice to blend in at the end. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan soup, pumpkin soup, wild rice soup, plant-based recipe, healthy soup