Print

Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of this Pumpkin Wild Rice Soup, a delightful dish that seamlessly blends creamy pumpkin with nutty wild rice for a comforting and nutritious meal. Perfect for chilly nights, this hearty soup is packed with wholesome ingredients, making it an excellent choice for cozy dinners or meal prep. With vibrant vegetables and chickpeas adding texture and flavor, it’s easy to see why this soup is a family favorite. Serve it with crusty bread or a fresh side salad for a complete dining experience.

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
  • 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 until softened. Add diced mushrooms and minced garlic; sauté for an additional 4 minutes.
  2. Incorporate vegetable broth, pumpkin purée, rinsed wild rice, sage, and bay leaf into the pot. Stir well and bring to a simmer. Cover and reduce heat to medium-low; cook for about 30 minutes or until rice is tender.
  3. Remove bay leaf and sage. Stir in coconut milk, chickpeas, and chopped kale; season with salt and pepper. Add extra pumpkin purée if desired for richness.
  4. Serve warm in bowls and enjoy!

Nutrition

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