A Delicious Fall Soup

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Made this soup the other day and as you read the ingredients you may think of summer and the tropics.  Interesting enough the combination, thickness and richness is prefect for a beautiful fall day.

Vegan African Wild Rice Soup

1 lg can pineapple juice

1 cup uncooked wild rice
1 cup shredded carrots
1 small white onion chopped
1/4 cup craisins
2 TBS vanilla
1/4 TBS cayenne



             1 can of pumpkin (not pumpkin pie filling)

             2 cans coconut milk

             

             1 can cannellini beans

             1 can chick peas

                Salt and pepper to taste

In pot add pineapple juice, wild rice, carrots, onion, craisins, vanilla and cayenne.  Let cook for about 20 minutes or until rice and onions are tender.

Add pumpkin and coconut milk next until smooth.  If the mixture is too thick at this point you can add 1 cup of water, stock or milk, you still want it stew like.

To this you then add your beans and chick peas, salt and pepper.

Heat back up to temp and serve!