Description
This hearty and comforting Pumpkin Wild Rice Soup combines the earthy flavors of wild rice and mushrooms with the creamy smoothness of pumpkin purée and coconut milk. Enhanced with fresh herbs, kale, and chickpeas, this soup is both nutritious and satisfying, perfect for a cozy meal.
Ingredients
Vegetables
- 2 large carrots, diced
- 2 ribs celery, diced
- 1 medium white onion, diced
- 8 ounces baby bella mushrooms, diced
- 4 cloves garlic, minced
- 2 large handfuls fresh kale, finely chopped with tough stems removed
Liquids & Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (15-ounce) can coconut milk
Grains & Legumes
- 1 cup uncooked wild rice, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
Other Ingredients
- 1 cup pumpkin purée
- 1 sprig fresh sage
- 1 bay leaf
- fine sea salt and freshly-ground black pepper, to taste
Instructions
- Sauté the veggies: Heat the olive oil in a large stockpot over medium-high heat. Add the diced carrots, celery, and onion. Sauté the vegetables, stirring occasionally, for about 5 minutes until they begin to soften and become fragrant. Next, add the diced baby bella mushrooms and minced garlic. Continue sautéing, stirring occasionally, for another 4 minutes until the mushrooms are tender and the garlic is aromatic.
- Simmer: Pour in the vegetable broth, then add the pumpkin purée, rinsed wild rice, fresh sage sprig, and bay leaf. Stir everything to combine well. Allow the soup to come to a simmer, then cover the pot and reduce the heat to medium-low, just enough to maintain a gentle simmer. Cook the soup for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot, until the wild rice is tender.
- Season: Remove and discard the bay leaf and sage sprig from the soup. Stir in the coconut milk, rinsed chickpeas, and finely chopped kale. Combine everything thoroughly and let the kale wilt slightly in the warm soup. Taste the soup and season with fine sea salt and freshly ground black pepper as needed. If desired, add more pumpkin purée for extra creaminess and flavor.
- Serve: Ladle the warm soup into bowls and serve immediately. Enjoy the rich, creamy flavors and nutritious ingredients in every comforting spoonful.
Notes
- Rinsing the wild rice before cooking helps remove excess starch and improves texture.
- For a smoother texture, you can blend a portion of the soup before adding chickpeas and kale.
- Feel free to substitute kale with other leafy greens like spinach or Swiss chard.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- If you prefer a thicker soup, reduce the amount of vegetable broth or cook uncovered for the last 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
