Description
This delicious pumpkin wild rice soup recipe is loaded up with feel-good ingredients and easy to make on the stovetop or Instant Pot.
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 with tough stems removed
fine sea salt and freshly-ground black pepper
Instructions
1. 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.
2. Add the mushrooms and garlic and sauté, stirring occasionally, for 4 minutes.
3. Add the vegetable broth, pumpkin purée, wild rice, sage, and bay leaf. Stir to combine.
4. Continue cooking until the soup reaches a simmer. Cover, reduce heat to medium-low, and cook for 30 minutes or until the rice is tender, stirring occasionally.
5. Remove and discard the bay leaf and sage.
6. Add the coconut milk, chickpeas, and kale. Stir to combine.
7. Taste and season with salt and pepper as needed. Add more pumpkin purée if desired.
8. Serve warm and enjoy!
Notes
To make this in the Instant Pot: Combine carrots, celery, onion, mushrooms, garlic, broth, pumpkin purée, wild rice, and bay leaf. Cook on high pressure for 25 minutes.
Let pressure naturally release for 10 minutes, then quick release remaining pressure.
Discard sage and bay leaf, stir in coconut milk, chickpeas, and kale. Season to taste.