Gather all ingredients: dice onion, mince garlic, chop carrots and celery, and rinse wild rice.

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté for 5-7 minutes until onions are translucent.

Add wild rice, thyme, salt, and pepper. Pour in vegetable broth and bring to a boil.

Reduce heat, cover, and simmer for 30-45 minutes, stirring occasionally until wild rice is tender.

Stir in pumpkin puree and coconut milk; cook for an additional 5 minutes.

Adjust seasoning as needed; add more salt, pepper, or thyme to taste.

Serve warm, garnished with parsley and pumpkin seeds.