Description
Indulge in the cozy, creamy, and comforting flavors of this vegan pumpkin wild rice soup. Packed with nutrients and ready in just 5 minutes, this easy recipe is a must-try for autumn.
Ingredients
– 2 cups pumpkin puree
– 4 cups vegetable broth
– 1 cup cooked wild rice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons unsweetened almond milk
– 2 tablespoons chopped fresh parsley
Instructions
1. In a large saucepan, combine the pumpkin puree and vegetable broth. Whisk until well blended.
2. Stir in the cooked wild rice, cinnamon, ginger, nutmeg, salt, and black pepper. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let the soup simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the almond milk.
5. Ladle the soup into bowls and garnish with fresh parsley.
Notes
For a thicker consistency, let the soup simmer for an additional 5-10 minutes. You can also add a dollop of vegan sour cream or a sprinkle of roasted pumpkin seeds as a topping.
- Prep Time: 5
- Cook Time: 10
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: American