Rinse the wild rice and place it in a cup or jar with water covering it to let it soak while you prepare the other ingredients.

Heat the olive oil in a pot over medium heat. Once hot, add the onion and carrots. Saut? for 2-3 minutes, then add the celery and saut? for an additional 2 minutes. Add the garlic and stir until fragrant.

Add the pumpkin puree and 4 cups of the vegetable broth. Drain the wild rice and add it to the pot along with the sprigs of thyme and bay leaf. Stir and bring the liquid to a boil, then reduce the heat to a simmer and cover the pot.

Allow the soup to simmer for 30 minutes. Remove the lid and carefully take out the thyme and bay leaf. Stir in the remaining broth along with the salt, pepper, thyme, beans, milk, and squash.

Cover the pot again and simmer for an additional 20 minutes, or until the rice is tender. Add salt and pepper to taste and a little more broth or milk if you?d like a thinner soup. Garnish with fresh thyme leaves and enjoy!