gimmesomeoven5.0
Pumpkin Wild Rice Soup
This delicious pumpkin wild rice soup recipe is loaded up with feel-good ingredients and easy to make on the stovetop or Instant Pot (see instructions below).
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery and onion and sauté, stirring occasionally, for ⏱️ 5 minutes. Add the mushrooms and garlic and sauté, stirring occasionally, for ⏱️ 4 minutes.
olive oil1 tablespoonlarge carrots (diced)2garlic (minced)4 cloves
2
Simmer. Add the vegetable broth, pumpkin puree, wild rice, sage, bay leaf and stir to combine. Continue cooking until the soup reaches a simmer. Cover, reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), and cook for ⏱️ 30 minutes or until the rice is tender, stirring occasionally so that the rice doesn’t stick to the bottom of the pot.
vegetable broth4 cupsbay leaf1
3
Season. Remove and discard the bay leaf and sage. Add the coconut milk, chickpeas, kale, and stir to combine. Taste and season with salt and pepper as needed. You’re also welcome to add in more pumpkin purée if you prefer.
bay leaf1coconut milk1 (15-ounce) canchickpeas (rinsed and drained)1 (15-ounce) canpumpkin purée1 cup
4
Serve. Serve warm and enjoy!
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