Can I use brown rice instead of wild rice?

You can, but the texture and flavor will be different. Brown rice is softer and less chewy than wild rice. If you use brown rice, start checking for doneness around 30–35 minutes of simmering, since it may cook faster.

Can I use fresh pumpkin instead of canned?

Yes! If you have fresh pumpkin on hand: Peel, cube, and roast it until tender. Then blend it with a bit of broth to make your own puree. You’ll need about 1 ¾ to 2 cups of puree to replace the 15 oz can.

Is this Vegan Pumpkin Wild Rice Soup gluten-free?

Yes—this soup is naturally gluten-free as long as your vegetable broth is labeled gluten-free. Always double-check the box or label if that’s important for you or your family.

Can I make this Vegan Pumpkin Wild Rice Soup ahead of time?

Definitely. In fact, the flavors get even better the next day. The wild rice may absorb more liquid as it sits, so when you reheat, just add a little extra broth or water until it reaches your preferred consistency.

What can I serve with this soup?

This soup pairs well with: Garlic bread or crusty rolls A simple side salad Roasted veggies A grilled “cheese” sandwich using your favorite vegan cheese

Vegan Pumpkin Wild Rice Soup: 10 Irresistible Fall Flavors

Description

A cozy, creamy, and nourishing fall-inspired soup made with pumpkin, wild rice, and simple veggies. This Vegan Pumpkin Wild Rice Soup is hearty, flavorful, and perfect for busy weeknights or chilly days.

Ingredients

Scale

1 cup wild rice, rinsed
1 can (15 oz) pumpkin purée
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)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5–7 minutes until softened.
Add garlic and sauté for 1 minute until fragrant.
Stir in wild rice, pumpkin purée, vegetable broth, thyme, and sage. Bring to a boil.
Reduce heat to low, cover, and simmer for 45 minutes or until wild rice is tender.
Stir in coconut milk if desired for added creaminess.
Season with salt and pepper to taste.
Serve hot and enjoy!

Notes

Add a splash of broth or water if the soup thickens too much.

For extra protein, stir in chickpeas or white beans.

Coconut milk is optional but adds wonderful richness.

Stores well for meal prep — even better the next day!

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 240 kcal
Sugar: 4 g
Sodium: 650mg (varies based on broth)
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg