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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Indulge in the heartwarming flavors of this Pumpkin Wild Rice Soup, a delightful and nourishing dish perfect for any occasion. The creamy pumpkin purée pairs beautifully with the earthy wild rice, creating a comforting bowl that fills you with warmth. Packed with wholesome ingredients like chickpeas and kale, this soup not only satisfies your taste buds but also delivers essential nutrients. Whether you’re enjoying a cozy dinner at home or serving it at a gathering, this recipe is sure to impress everyone. With minimal prep time and easy-to-follow steps, you can enjoy a hearty meal in no time.

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

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Sauté diced carrots, celery, and onion for about 5 minutes until softened. Add mushrooms and garlic; sauté for an additional 4 minutes.
  2. Pour in vegetable broth, pumpkin purée, and rinsed wild rice along with the sage sprig and bay leaf. Stir to combine and bring to a gentle simmer.
  3. Cover and reduce heat to medium-low; let simmer for 30 minutes until wild rice is tender, stirring occasionally.
  4. Remove bay leaf and sage sprig. Stir in coconut milk, chickpeas, and chopped kale until heated through. Season with salt and pepper to taste.
  5. Serve warm, garnished with fresh parsley or toasted pumpkin seeds if desired.

Nutrition

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