Description
A creamy and comforting Pumpkin Wild Rice Soup, perfect for chilly days.
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
- Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery, and onion and sauté for 5 minutes.
- Add the mushrooms and garlic and sauté for an additional 4 minutes.
- Add the vegetable broth, pumpkin puree, wild rice, sage, and bay leaf. Stir to combine and bring to a simmer.
- Cover, reduce heat to medium-low, and cook for 30 minutes or until the rice is tender, stirring occasionally.
- Remove and discard the bay leaf and sage. Add the coconut milk, chickpeas, and kale. Stir to combine and season with salt and pepper as needed.
- Serve warm and enjoy!
Notes
- Feel free to add more pumpkin purée for a richer flavor.
- This soup can be stored in the refrigerator for up to 5 days.
- For a thicker soup, blend a portion of it before adding the kale.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin Wild Rice Soup, creamy pumpkin wild rice soup