Pumpkin Wild Rice Soup

If you’re craving some fall comfort food, I have a new soup recipe for you to try! 

I’ve loaded this one up with seasonal veggies, chewy wild rice, protein-packed chickpeas, and vibrant chopped kale — all simmered together in a creamy pumpkin-sage broth — and each bite couldn’t be more cozy and delicious. The mix of savory, slightly-sweet, creamy and earthy flavors works so well here. And it’s one of those soups that’s wonderfully hearty without being too heavy. My favorite!

We’re definitely partial to the vegetarian/vegan version of this soup here in our house, but you’re more than welcome to add some bacon, sausage or shredded chicken if you’d like to mix in some additional protein. And while I really love the slightly-sweet flavor that coconut milk adds to the broth, feel free to just add in a splash of heavy cream if coconut isn’t your thing. This recipe is endlessly flexible, so don’t hesitate to play around with the seasonings or add-ins.

• 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