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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Indulge in the warmth of this Pumpkin Wild Rice Soup, a delightful blend of creamy pumpkin, hearty wild rice, and vibrant vegetables. This nutritious dish is perfect for chilly evenings or gatherings, offering a comforting bowl packed with flavor and wholesome ingredients. Rich in texture yet easy to prepare, you can have this heartwarming soup on your table in no time—whether you choose the stovetop method or the convenience of an Instant Pot. With its enticing aroma and satisfying taste, this soup will quickly become a favorite during fall and beyond.

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

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Sauté diced carrots, celery, and onion for about 5 minutes. Add diced mushrooms and minced garlic; continue to sauté for another 4 minutes until softened.
  2. Stir in vegetable broth, pumpkin purée, rinsed wild rice, sage sprig, and bay leaf. Bring to a simmer, then cover and reduce heat to medium-low. Cook for about 30 minutes until the rice is tender.
  3. Remove bay leaf and sage sprig from the pot. Mix in coconut milk and chickpeas, then fold in chopped kale until well combined. Season with salt and pepper to taste.
  4. Serve warm in bowls and enjoy!

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

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