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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup

Delve into this cozy Pumpkin Wild Rice Soup for a comforting fall meal that warms the heart.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner Recipes
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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 leaf bay leaf
  • 1 can coconut milk 15-ounce
  • 1 can chickpeas, rinsed and drained 15-ounce
  • 2 handfuls fresh kale, finely chopped with tough stems removed
  • fine sea salt and freshly-ground black pepper to taste

Equipment

  • large stockpot

Method
 

  1. Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery, and onion; sauté for 5 minutes. Add the mushrooms and garlic; sauté for 4 minutes.
  2. Add the vegetable broth, pumpkin purée, wild rice, sage, and bay leaf; stir to combine. Cook until the soup simmers. Cover, reduce heat to medium-low, and cook for 30 minutes or until the rice is tender, stirring occasionally.
  3. Remove and discard the bay leaf and sage. Add the coconut milk, chickpeas, and kale; stir to combine. Taste and season with salt and pepper as needed.
  4. Serve warm.

Nutrition

Serving: 1bowl

Notes

This Pumpkin Wild Rice Soup is a flavorful, creamy dish that is perfect for fall. The recipe allows for customization with various vegetables and spices based on personal preference.

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