In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, diced carrots, and sliced celery, stirring occasionally for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Add 3 cloves of minced garlic to the pot. Sauté for an additional minute until the garlic becomes fragrant.

Stir in 1 cup of wild rice, 1 cup of pumpkin puree, and 4 cups of vegetable broth. Sprinkle in 1 teaspoon each of dried thyme and sage, mixing well.

Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes.

If the wild rice is tender, stir in 1 cup of coconut milk and let it simmer for another 5 minutes.

Taste the soup and season with salt and pepper as needed.

Ladle the soup into bowls and serve hot, garnished with fresh herbs or pumpkin seeds.