Description
Discover how to make a delicious Pumpkin Wild Rice Soup with this easy recipe. Perfect for cozy nights, this hearty soup is a must-try for fall!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 2 large carrots, diced (200 g)
- 2 ribs celery, diced (100 g)
- 1 medium white onion, diced (150 g)
- 8 ounces baby bella mushrooms, diced (225 g)
- 4 cloves garlic, minced
- 4 cups vegetable broth (960 ml)
- 1 cup pumpkin purée (240 g)
- 1 cup uncooked wild rice, rinsed and drained (185 g)
- 1 sprig fresh sage
- 1 bay leaf
- 1 (15-ounce) can coconut milk (425 g)
- 1 (15-ounce) can chickpeas, rinsed and drained (425 g)
- 2 large handfuls fresh kale, finely chopped with tough stems removed (100 g)
- fine sea salt and freshly-ground black pepper
Instructions
- Warm the olive oil in a large pot over medium-high heat. Toss in the carrots, celery, and onion, and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and garlic, and continue to cook, stirring from time to time, for an additional 4 minutes.
- Incorporate the vegetable broth, pumpkin purée, wild rice, sage, and bay leaf, and mix everything together. Bring the mixture to a gentle boil. Once boiling, cover and lower the heat to a gentle simmer, cooking for approximately 30 minutes or until the rice is soft, stirring every now and then to prevent sticking.
- Remove and discard the bay leaf and sage. Pour in the coconut milk and add the chickpeas and kale, stirring until well combined. Taste and adjust the seasoning with salt and pepper to your liking. Feel free to add more pumpkin purée if desired.
- Dish out the soup while warm and savor the flavors!
Notes
- For a richer consistency, swap light coconut milk for full-fat coconut milk.
- Enhance the taste by adding a splash of fresh lemon juice before serving.
- Customize the soup by incorporating additional veggies like diced bell peppers or sweet potatoes.
