Pumpkin Wild Rice Soup
Warm your heart with this delightful Pumpkin Wild Rice Soup, a perfect cozy dish for chilly evenings. This creamy and nutrient-rich soup combines the earthy flavors of pumpkin with wild rice, chickpeas, and fresh vegetables, making it a wholesome choice for dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Dinner
- Method: Stockpot cooking
- Cuisine: American
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 can (15-ounce) coconut milk
- 1 can (15-ounce) chickpeas, rinsed and drained
- 2 handfuls fresh kale, finely chopped
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Sauté diced carrots, celery, and onion for about 5 minutes until softened. Add mushrooms and garlic; sauté for another 4 minutes.
- Stir in vegetable broth, pumpkin purée, wild rice, sage sprig, and bay leaf. Bring to a simmer; cover and reduce heat to medium-low. Cook for about 30 minutes until the rice is tender.
- Remove bay leaf and sage sprig. Stir in coconut milk, chickpeas, and chopped kale. Season with salt and pepper to taste.
- Serve warm in bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 307
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://simplyhomecooking.com/pumpkin-wild-rice-soup/