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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Discover the comforting warmth of Pumpkin Wild Rice Soup, an ideal dish for cozy evenings or fall gatherings. This hearty soup is brimming with nutritious ingredients such as carrots, celery, and chickpeas, offering a delightful mix of flavors that will please both your palate and your health. Creamy coconut milk enhances the richness, while wild rice provides a satisfying texture. Whether you’re serving it as a main course or alongside crusty bread and fresh salads, this soup is a versatile addition to your autumn menu. Plus, it freezes well for easy meal prep on busy days. Get ready to enjoy a bowl of pure comfort!

Ingredients

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  • 1 tablespoon olive oil
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 medium white onion, diced
  • 8 ounces baby bella mushrooms, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup pumpkin purée
  • 1 cup uncooked wild rice, rinsed and drained
  • 1 sprig fresh sage
  • 1 bay leaf
  • 1 (15-ounce) can coconut milk
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 large handfuls fresh kale, finely chopped with tough stems removed
  • Fine sea salt and freshly-ground black pepper to taste

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Add diced carrots, celery, and onion; sauté for 5 minutes until softened. Add diced mushrooms and minced garlic; sauté for another 4 minutes.
  2. Stir in vegetable broth, pumpkin purée, rinsed wild rice, fresh sage sprig, and bay leaf. Bring to a simmer, cover, reduce heat to medium-low, and cook for about 30 minutes until the rice is tender.
  3. Remove the bay leaf and sage sprig. Stir in coconut milk and drained chickpeas, then add chopped kale last. Mix well and season with salt and pepper to taste.
  4. Serve warm on its own or with your favorite bread.

Nutrition

Find it online: https://sweetrecipetime.com/pumpkin-wild-rice-soup/