Creamy Pumpkin Wild Rice Soup with Mushrooms and Kale
A creamy savory pumpkin soup with wild rice, mushrooms, chickpeas, kale, sage, and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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, tough stems removed
Fine sea salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Sauté carrots, celery, and onion in olive oil for 5 minutes.
2. Add mushrooms and garlic; cook 4 minutes.
3. Add broth, pumpkin, wild rice, sage, and bay leaf.
4. Cover and gently simmer about 30 minutes, stirring occasionally, until rice is tender.
5. Discard sage and bay leaf.
6. Stir in coconut milk, chickpeas, and kale.
7. Season with salt and pepper and serve warm.
Notes
Wild rice cooking times can vary; simmer longer if needed.
Add extra vegetable broth if the soup becomes too thick.
Refrigerate leftovers promptly and use within 3 to 4 days.
Find it online: https://elitesrecipes.com/creamy-pumpkin-wild-rice-soup/