Description
This Creamy Pumpkin Wild Rice Soup is a cozy one-pot meal made with pumpkin purée, wild rice blend, chickpeas, kale, mushrooms, and a rich, velvety cream base. Packed with savory fall flavors, it is a comforting soup that’s perfect for chilly days.
Ingredients
- 1 cup wild blend rice
- 1 (15 oz) can pumpkin purée, not pie filling
- 3 celery ribs, diced
- 3 carrots, diced
- 1 shallot, diced
- 8 ounces mushrooms, sliced
- 32 ounces chicken stock
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups dino kale, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme leaves
- 1 1/2 cups heavy cream
Instructions
- Prepare all the vegetables. Drain and rinse the chickpeas.
- Heat the olive oil in a large stock pot over medium-low heat. Add the shallot and celery and cook until softened.
- Add the butter and mushrooms. Cook until the mushrooms begin to soften.
- Add the salt, black pepper, garlic powder, smoked paprika, nutmeg, and dried thyme. Stir to combine.
- Add the chicken stock, chickpeas, carrots, kale, and wild rice. Stir well, cover, and reduce the heat to low.
- Simmer for 20-25 minutes, or until the rice is tender.
- Stir in the heavy cream and pumpkin purée until fully combined.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
- For extra protein, swap the chicken stock for chicken bone broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American