Can I use brown rice instead of wild rice?

Yes, you can, but the texture will be different. Wild rice is chewier and holds up beautifully in soup. If you swap in brown rice, you may need to adjust the cooking time (usually 30–40 minutes) and check for doneness earlier.

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

Absolutely. In fact, it might taste even better the next day as the flavors blend together. Store it in an airtight container in the fridge for up to 4 days . Reheat gently on the stove, adding a splash of broth or water if it gets too thick.

Does this soup freeze well?

Yes, Vegan Pumpkin Wild Rice Soup freezes nicely. Let it cool completely, then store it in freezer-safe containers for up to 3 months . Thaw overnight in the fridge, then reheat on the stove. If it separates a little, just stir it well as it warms.

Can I make this without coconut milk?

Definitely. The coconut milk is optional. Without it, the soup will still be flavorful, just less creamy. You can also use another plant-based milk (like oat milk) for a softer, mild creaminess.

How can I add more protein?

You can: Stir in a can of chickpeas or white beans (rinsed and drained) Add tofu cubes , either straight in or lightly pan-seared first Serve it with a side of crusty whole-grain bread for a more filling meal

Vegan Pumpkin Wild Rice Soup: 10 Irresistible Cozy Tips

Description

A warm, creamy Vegan Pumpkin Wild Rice Soup filled with tender vegetables, earthy mushrooms, hearty wild rice, and cozy fall flavors. Perfect for busy weeknights, chilly days, and nourishing meals everyone will love.

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

Notes

Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
If the soup becomes too thick, stir in additional broth or water.

Soup thickens naturally as the wild rice absorbs liquid—great for leftovers!

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

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 235 kcal
Sugar: 4 g
Sodium: 640 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg