Ingredients
Scale
- 1 can pumpkin puree, 100% pure (not pie filling)
- 1 cup wild rice, rinsed
- 4 cups vegetable broth, low-sodium
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 can coconut milk
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- In a large pot over medium heat, drizzle in about two tablespoons of olive oil.
- Add chopped onion, diced carrots, and chopped celery. Sauté these vegetables until they are softened, stirring occasionally to prevent sticking.
- Once your veggies are tender, add minced garlic and dried thyme into the pot. Stir continuously for about one minute until the garlic becomes fragrant.
- Stir in the pumpkin puree until combined with the sautéed veggies.
- Gradually pour in four cups of vegetable broth while stirring gently to blend everything together smoothly.
- Add one cup of rinsed wild rice into the mixture.
- Bring everything to a boil; then reduce heat to low and cover the pot. Let it simmer gently for about 45-50 minutes or until the wild rice is tender.
- Stir in one can of coconut milk just before serving.
- Add a squeeze of lemon juice and stir well.
- Ladle your warm Pumpkin Wild Rice Soup into bowls and sprinkle with fresh herbs if desired. Enjoy immediately while still warm.
Notes
Store leftovers in airtight containers.
Reheat gently on the stovetop.
Serve with crusty bread slices.
Add spices for extra warmth.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg