In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

Stir in the wild rice, thyme, salt, and pepper. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cover for 40–45 minutes.

Once the rice is tender, stir in the pumpkin puree and coconut milk. Cook for an additional 5 minutes over low heat, mixing until creamy.

Taste and adjust the seasoning. Serve in bowls garnished with parsley and pumpkin seeds.