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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Indulge in the comforting warmth of Pumpkin Wild Rice Soup, a delightful blend of creamy pumpkin, nutty wild rice, and vibrant vegetables. This wholesome soup is perfect for chilly evenings or as a hearty lunch, offering a delightful combination of flavors that will tantalize your taste buds. Easy to prepare using either the stovetop or Instant Pot, this recipe is ideal for busy weeknights or cozy gatherings. With its rich texture and nutritious ingredients, it’s not just a meal; it’s an experience. Enjoy it as a main dish or serve it alongside fresh bread and salads for a complete dining experience.

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 mushrooms and garlic; continue sautéing for another 4 minutes until fragrant.
  2. Pour in vegetable broth, pumpkin purée, wild rice, sage sprig, and bay leaf. Stir well and bring to a simmer. Cover and reduce heat to medium-low; cook for about 30 minutes until rice is tender.
  3. Remove bay leaf and sage sprig. Stir in coconut milk, chickpeas, and chopped kale. Mix well and season with salt and pepper to taste.
  4. Ladle soup into bowls and serve immediately.

Nutrition

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

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