Description
Indulge in the warmth of this Pumpkin Wild Rice Soup, a delightful blend of rich flavors and nutritious ingredients. This creamy soup combines velvety pumpkin puree with hearty wild rice, providing a comforting dish perfect for any occasion.
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
- In a large stockpot, heat olive oil over medium-high heat. Sauté diced carrots, celery, and onion for 5 minutes.
- Add mushrooms and garlic; continue cooking for another 4 minutes.
- Stir in vegetable broth, pumpkin puree, wild rice, sage sprig, and bay leaf. Bring to a simmer and cover the pot. Reduce heat to medium-low and cook for about 30 minutes until rice is tender.
- Remove bay leaf and sage; stir in coconut milk, chickpeas, and kale. Season with salt and pepper to taste.
- Serve warm in bowls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg