Pumpkin Wild Rice Soup
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(7)
Ingredients
6 to 8 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
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Preparation
Chef’s notes
Instant Pot Instructions:
Combine the carrots, celery, onion, mushrooms, garlic, vegetable broth, pumpkin purée, wild rice and bay leaf in the bowl of an Instant Pot. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes, then carefully open the vent and quick release the remaining pressure. Remove lid and discard the sage and bay leaf. Add the coconut milk, chickpeas, kale, and stir to combine. Taste and season with salt and pepper as needed.