Pumpkin Dumpling and Wild Rice Soup

In our opinion, no winter holiday meal is complete without a warming bowl of soup. A small cup to welcome you at the start of a meal or a hearty main course bowl is sure to leave you feeling full, comforted, and cared for before you sneak off for some sweet desserts!


Joanne Molinaro, better known as The Korean Vegan, offers us this sensational soup recipe for Pumpkin Dumpling and Wild Rice Soup. Savory garlic, sage, miso, and turmeric transform smooth pumpkin and a medley of softened vegetables into a decadent stew studded with gnocchi-like dumplings and flecks of colorful wild rice. An easy but show-stopping recipe, this soup captures and embraces all the season flavors we've come to cherish at the holidays. Try it with the unparalleled New England Cheddar pumpkin! Molinaro's full recipe is written below and included is a video she shared demonstrating the steps.



 

My Pumpkin Dumpling and Wild Rice Soup. Perfect for Thanksgiving. Or Wednesdays. Or Cold Days. Or Any Days. Made this using @simplyorganicfoods spices for @bestofvegan's #CookForAChange and #BestOfVeganSpices contest!


INGREDIENTS


Dumplings

1/4 tsp turmeric

1 tsp garlic powder

1 tsp sage

1 cup sweet white rice flour

1/4 pumpkin puree

1 pinch salt

1-4 tbsp water


Soup

1 1/2 tbsp vegan butter

4 cloves garlic

1/2 diced red onion

1 stalk chopped celery

2 chopped carrots

1/4 head chopped cauliflower

1 chopped zucchini

1 diced yukon potato

1 cup wild rice mix (uncooked)

1 tsp turmeric

1 tsp sage

1 tsp garlic powder

1 tbsp miso paste

salt/pepper

1 32 oz. box veggie broth

1 1/2 cup chopped kale



Mix all ingredients for dumplings and knead with bare hands until dough forms. Wrap with plastic wrap and place in fridge for 15 minutes. Remove dough and roll into two logs, approx. 8-10 inches long. Cut with pastry knife or sharp knife into small bite size pieces. Set aside.


In large pot over medium high heat, add vegan butter, garlic, onions. When onions are soft, add carrots and celery. Next add cauliflower, zucchini, and potatoes. When all veggies are soft, add rice, spices, salt, pepper, and miso. Stir until everything is evenly coated with spices and miso. Add veggie stock and kale. Bring to boil and then let simmer for 35 minutes (rice is almost cooked). Add dumplings and cook for additional 5 minutes. Serve and enjoy!