Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped yellow onion, 2 diced carrots, and 2 chopped celery stalks; sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.

Incorporate 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried sage, and a pinch of red pepper flakes (if desired) into the sautéed vegetables. Stir constantly for 1 minute until fragrant.

Pour in 6 cups of vegetable broth, using a wooden spoon to scrape the bottom of the pot to lift the browned bits. Allow the soup base to come to a gentle boil.

Carefully mix in 1 can (15 ounces) of pure pumpkin puree, stirring until the broth and pumpkin combine smoothly.

Reduce the heat to low and cover the pot, letting the soup simmer gently for 15-20 minutes. Stir occasionally.

Fold in 2 cups of cooked wild rice, heat through for about 5 minutes.

Gently stir in 1 can (13.5 ounces) of coconut milk, allowing it to blend fully with the soup.

Stir in a handful (about ¼ cup) of chopped fresh parsley before serving.

Taste your soup, adding salt and freshly ground black pepper as needed.

Ladle the soup into bowls, garnishing with optional toppings like toasted pumpkin seeds, coconut cream, or crispy croutons.