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Pumpkin Wild Rice Soup

Pumpkin Wild Rice Soup
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Indulge in the comforting warmth of Pumpkin Wild Rice Soup, a delightful blend of creamy pumpkin, hearty wild rice, and nutritious vegetables. This easy-to-make dish is perfect for chilly evenings or as a cozy meal to impress your guests. The soup is both hearty and satisfying, enriched with chickpeas and kale, providing a wholesome experience in every spoonful.

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, heat olive oil over medium-high heat. Add diced carrots, celery, and onion; sauté for 5 minutes.
  2. Incorporate diced mushrooms and minced garlic; sauté for an additional 4 minutes until fragrant.
  3. Pour in vegetable broth, pumpkin purée, wild rice, sage, and bay leaf; stir well. Bring to a simmer; cover and cook on medium-low for 30 minutes until wild rice is tender.
  4. Remove bay leaf and sage sprig; stir in coconut milk, chickpeas, and chopped kale. Season with salt and pepper to taste.
  5. Serve warm with your preferred sides.

Nutrition

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