Hearty Vegan Pumpkin Soup with Wild Rice
Nutritious and cozy comfort food - easily can be used as a light meal
Equipment
- 1 wide sauté pan with glass lid ( alternate: stock pot )
- 1 countertop blender ( alternate: immersion blender )
Ingredients
- 1½ cup onions, chopped
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil (optional)
- 1 cup carrots, chopped (1 cup)
- 3 cups raw pumpkin, cubed
- 1 tbsp white miso (optional)
- 4 cups water
- 5 oz tofu, cubed
- 1 tbsp curry powder
- 2 cups cooked broken wild rice
- ¼ cup pumpkin seeds, toasted
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Set sauté pan to medium heat.
- Add onions and cover for five minutes until onions soften slightly, stirring occasionally.
- Stir in celery, carrots, garlic and olive oil and cover for another 5 minutes, stirring occasionally.
- Add in white miso, chopped pumpkin, tofu, and water.
- Bring to a boil and then simmer for about 20 minutes until vegetables are tender.
- Allow soup to cool for at least five minutes or overnight in the refrigerator.
- To assemble soup, blend thoroughly then add in cooked broken wild rice.
- Season with salt and pepper to taste.
- Portion out a cup or more of soup, as desired and top with pumpkin seeds.
Notes
This soup keeps well for several days in the refrigerator or can be frozen for up to 3 months.
For convenience, freeze in one or two cup portions so you can thaw and heat up as needed.
Tried this recipe?Let us know how it was!