Pumpkin Wild Rice Soup at home
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Pumpkin Wild Rice Soup at home is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Sauté the veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the carrots, celery and onion and sauté, stirring occasionally, for 5 minutes. Tip in the mushrooms and garlic and sauté, stirring occasionally, for 4 minutes.
Let it bubble gently. Tip in the vegetable broth, pumpkin puree, wild rice, sage, bay leaf and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Lid reduce heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently), 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.
Salt Lift and discard the bay leaf and sage. Tip in 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.
Plate Plate warm and enjoy!
