Ingredients
Scale
- 1 cup pumpkin purée (100% pure)
- 1 cup wild rice (not a blend)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 1 can (15 oz) chickpeas, drained (or white beans)
- 4 cups vegetable broth (or chicken broth)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups kale or spinach, chopped
- 2 cloves garlic, minced
- 1 tsp fresh or dried sage
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5–7 minutes.
- Add mushrooms and garlic: Stir in mushrooms and garlic; cook until mushrooms release moisture and begin to brown, 4–5 minutes.
- Add pumpkin, rice & broth: Stir in pumpkin purée, wild rice, vegetable broth, sage, and bay leaf. Bring to a boil.
- Simmer: Reduce heat and simmer, partially covered, 30–40 minutes until wild rice is tender. Stir occasionally.
- Finish: Stir in coconut milk, chickpeas, and greens. Simmer 3–5 minutes until greens wilt. Remove bay leaf.
- Adjust seasoning: Taste and add salt, pepper, or extra herbs as needed. Serve with crusty bread.
Notes
Instant Pot Version
Add base ingredients (pumpkin, rice, broth, aromatics) except coconut milk, chickpeas, and greens. Cook on High Pressure 25 minutes and allow 10 minutes natural release. Stir in coconut milk, chickpeas, and greens and simmer on Sauté for 2–3 minutes.
Storage & Reheating
Refrigerate in an airtight container for 4–5 days. Freeze up to 3 months (freeze without greens when possible). Reheat gently on the stovetop and add extra broth if thickened.