Start by rinsing the wild rice thoroughly under cold running water.

Chop the onion, carrots, celery, and garlic, ensuring they are all diced evenly for a uniform texture in the soup.

In a large pot, heat two tablespoons of olive oil over medium heat.

Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5-7 minutes until the onion is translucent.

Stir in the rinsed wild rice to the pot and allow it to toast slightly with the vegetables for about 2-3 minutes.

Pour in the vegetable broth while stirring to combine all the flavors, then add the pumpkin puree, dried thyme, and dried sage.

Add salt and pepper to taste, adjusting to your preference.

Bring the soup to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 45 minutes, or until the wild rice is tender.

Check the consistency of the soup; if it’s too thick, add a little more vegetable broth or water.

If using, stir in the coconut milk and allow the soup to heat through for an additional 5 minutes.

Taste and adjust any seasonings before serving.

Ladle the soup into bowls and serve warm, optionally pairing it with a slice of crusty bread or topping it with fresh herbs.