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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Pumpkin Wild Rice Soup is a heartwarming and nourishing dish that encapsulates the essence of autumn in every spoonful. With its creamy texture and a delightful medley of flavors, this soup makes for the perfect cozy dinner, festive gathering centerpiece, or meal prep solution for busy weekdays. Packed with wholesome ingredients like wild rice, chickpeas, and vibrant vegetables, it not only satisfies your hunger but also warms your soul. Whether enjoyed as a starter or a main dish alongside crusty bread or a fresh salad, this easy-to-make soup will surely become a favorite in your household.

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. In a large stockpot over medium-high heat, sauté diced carrots, celery, and onion in olive oil for 5 minutes. Add diced mushrooms and minced garlic; cook for an additional 4 minutes until softened.
  2. Pour in vegetable broth, pumpkin purée, rinsed wild rice, sage sprig, and bay leaf. Stir to combine; bring to a simmer. Cover and reduce heat to low, cooking for about 30 minutes until rice is tender.
  3. Remove bay leaf and sage sprig. Stir in coconut milk, chickpeas, and chopped kale. Season with salt and pepper to taste.
  4. Serve warm in bowls with optional toppings like fresh herbs or dairy-free yogurt.

Nutrition

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