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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Indulge in a warm bowl of Pumpkin Wild Rice Soup, the perfect remedy for chilly days. This hearty dish blends creamy coconut milk with nutritious pumpkin purée and chewy wild rice, creating a comforting experience that nourishes both body and soul. Packed with vibrant vegetables like carrots, celery, and kale, this soup is not just delicious; it’s also a wholesome choice for any meal. Simple to prepare, it makes an ideal weeknight dinner or an impressive dish at gatherings. Embrace the rich flavors and health benefits of this cozy recipe today!

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 5 minutes until softened. Add mushrooms and minced garlic; sauté for another 4 minutes until fragrant.
  2. Pour in vegetable broth, pumpkin purée, rinsed wild rice, sage sprig, and bay leaf. Stir well to combine; bring to a simmer. Cover and cook on medium-low heat for about 30 minutes until rice is tender.
  3. Remove bay leaf and sage sprig. Stir in coconut milk, rinsed chickpeas, and chopped kale; mix until combined. Season with salt and pepper to taste.
  4. Serve warm in bowls.

Nutrition

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