Pumpkin Wild Rice Soup Recipe
This comforting Pumpkin Wild Rice Soup is a hearty and flavorful vegan dish perfect for chilly days. Packed with nutrient-dense ingredients like pumpkin purée, wild rice, chickpeas, kale, and mushrooms, this soup offers a creamy texture without dairy, thanks to coconut milk. Aromatic herbs like fresh sage and bay leaf add depth, while sautéed vegetables provide a delicious base. Easy to make and full of wholesome goodness, it's an ideal meal for fall or anytime you want a nourishing bowl of warmth.
- Time: 55 min
- Servings: 6
Source: recipiana
Ingredients
- large carrots, diced
- ribs celery, diced
- medium white onion, diced
- ounces baby bella mushrooms, diced
- garlic, minced
- large handfuls fresh kale, finely chopped with tough stems removed
- sprig fresh sage
- bay leaf
- tablespoon olive oil
- vegetable broth
- can coconut milk
- uncooked wild rice, rinsed and drained
- can chickpeas, rinsed and drained
- pumpkin purée
- fine sea salt, to taste
- freshly-ground black pepper, to taste