Nourishing Pumpkin Wild Rice Soup (Vegan)

tablefortwoblog.com

Janberet

2 tablespoons olive oil

½ large yellow onion

3 chopped carrots, about 1 ½ cups

3 stalks chopped celery, about 1 ½ cups

4 cloves minced garlic

1 cup ( 245 g) pumpkin puree

5 cups ( 1183 ml) vegetable broth

⅔ cup ( 107 g) wild rice

½ teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon dried thyme

2 sprigs fresh thyme

1 bay leaf

15 ounce ( 425 g) can of rinsed and drained cannellini beans

1 cup ( 237 ml) coconut milk or dairy-free milk of choice

1 ½ cup ( 210 g) frozen butternut squash or freshly diced/cubed

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Directions at tablefortwoblog.com

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