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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Cozy up with a bowl of Pumpkin Wild Rice Soup, a heartwarming dish that brings comfort and nourishment in every spoonful. This delightful soup combines the earthy flavors of pumpkin with the nutty texture of wild rice and is packed with wholesome vegetables like carrots, kale, and chickpeas. Perfect for busy weeknights or family gatherings, this recipe is versatile enough to be made on the stovetop or in an Instant Pot. With its creamy coconut milk base and vibrant ingredients, it’s a nutritious meal that everyone will love.

Ingredients

Scale
  • 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
  • 15-ounce can coconut milk
  • 15-ounce can chickpeas, rinsed and drained
  • 2 large handfuls fresh kale, finely chopped

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Sauté carrots, celery, and onion for about 5 minutes until softened. Add mushrooms and garlic; cook for another 4 minutes.
  2. Stir in vegetable broth, pumpkin purée, wild rice, sage, and bay leaf. Bring to a simmer; cover and reduce heat to medium-low. Cook for about 30 minutes until wild rice is tender.
  3. Remove from heat; discard bay leaf and sage. Stir in coconut milk, chickpeas, and kale. Season to taste with salt and pepper.
  4. Serve warm with crusty bread or on its own.

Nutrition

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