Soup is a great lunch or light supper. Once it’s Autumn soup does come into it’s own – warm, hearty and spicy this Vegan Pumpkin and Wild Rice Soup really hits the spot. We love using wild, or black rice with this soup as I think white rice gets too mushy, especially when it’s reheated. If you prefer more Ginger then you can increase it to 1 1/2 tsp if you like, also you can increase and decrease the amount of vegetable stock to adjust the thickness of our Vegan Pumpkin and Wild Rice Soup. Personally I think its best when it’s thick, but feel free to make a thinner soup if you prefer. The one thing I will say is that making soup at home is very simple, and much better than spending money on store bought soups.
Vegan Pumpkin and Wild Rice Soup
- October 11, 2021
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Ingredients
- 3/4 cup pureed Pumpkin
- 1 medium Sweet Potato, peeled and diced
- 1 cup vegan stock
- 1 small onion, diced
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 2 tsp Ground Cinnamon
- 1/2 cup Wild Rice
Directions
- Step 1
- Finely dice the onion, and fry until translucent in a bit of olive oil
- Step 2
- Add the spices, mix and cook for one or two minutes
- Step 3
- Add the sweet potato and stock, bring to a simmer and add in the pumpkin. Stir or whisk to combine
- Step 4
- Simmer for 20-25 minutes until the sweet potato is cooked. With a hand mixer, or in a food processor and puree until the sweet potato is smooth (I use a hand mixer and leave a few lumps as I like them)
- Step 5
- Add the soup back into the pot, bring to a simmer, and add the wild rice. Use brown if you prefer, but not white rice as I find it goes mushy. Simmer for 30-40 until the rice is cooked. Adjust the seasoning with salt and pepper and serve.
If you fancy Vegan Mushroom Soup then check out our recipe here:
