Pumpkin and Wild Rice Soup

I love pumpkin, and not just the spice. So every year, I get excited for pumpkin season. I have a handful of pumpkin recipes that I keep coming back to, and this soup is one of my favorites. It’s quick, easy, and you can find the ingredients year-round.

Ingredients:

• ⅔ c Wild Rice or Brown Rice

• 2 tbsp Grapeseed Oil

• 1 large Yellow Onion

• 1 Red Bell Pepper, chopped

• 3 stalks Celery, chopped

• 4-6 cloves Garlic, minced

• 1 can Pumpkin Puree (make sure it’s not spiced)

• 1 tbsp Tomato Paste

• 5 c Vegetable Broth, divided

• ½ tsp Salt

• 1 tsp Black Pepper

• 1 tsp Ground Chipotle Pepper (more if you want more heat)

• 1/2 c Frozen Spinach (or 1 cup fresh, chopped)

• 1 can Cannellini Beans, rinsed and drained (optional)

• Optional: Fresh Cilantro and Greek Yogurt to garnish

Directions:

1. Rinse the wild rice and place it in a cup or jar with water covering it to let it soak while you prepare the other ingredients.

2. Heat the oil in a pot over medium heat. Once hot, add the onion and sauté for 2-3 minutes, then add the celery and bell pepper and sauté for an additional 2 minutes. Add the garlic and stir until fragrant.

3. Add the pumpkin puree and 4 cups of the vegetable broth. Drain the wild rice and add it to the pot along with the salt, pepper, and chipotle. Give it a stir and bring the mixture to a boil, then reduce the heat and cover the pot.

4. Allow the soup to simmer for 30 minutes before adding in the remaining vegetable broth, spinach, and beans.

5. It should take about 20 minutes for the rice to become tender. Then the soup is done!

6. Serve hot and garnish with fresh cilantro and Greek yogurt.