Wild Rice and Pumpkin Soup

Wild Rice and Pumpkin Soup

from seriouseats.com
Dinner
75 min
393 kcal / serving

This wild rice and pumpkin soup combines mushrooms, squash, and warm spices for a rustic, savory fall meal.

Ingredients

  • 3 tablespoonsextra-virgin olive oil, plus more for serving
  • 1 largeleek (about 12 ounces; 340 g), white and light green parts only, thinly sliced
  • 1 largecarrot (6 ounces, 170 g), scrubbed and chopped
  • 2 largecelery stalks (4 ounces, 113g total), thinly sliced
  • 8 ouncesmixed small mushrooms (such as cremini, shiitake, or oyster), sliced between 1/4 to 1/2 inch thick
  • 6 mediumcloves garlic, minced
  • 2 teaspoonschopped fresh thyme leaves, plus more for serving
  • 2 teaspoonschopped fresh sage leaves
  • 1 ½ teaspoonsmoked paprika
  • ½ teaspoonground coriander
  • ½ teaspoonground nutmeg
  • ½ teaspoonfreshly ground black pepper, plus more for serving
  • ¼ teaspoonground cinnamon
  • 6 cupshomemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth
  • 1can pumpkin purée
  • ¾ cupuncooked wild rice (4 1/2 ounces; 128 g)
  • 1 tablespoondiamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
  • ¼ teaspoonbaking soda
  • 3 cupspeeled and roughly chopped sugar pumpkin, kabocha, or butternut squash (15 ounces; 425 g)
  • 2packed cups stemmed and torn lacinato kale (2 ounces; 57 g)
  • 2 tablespoonsapple cider vinegar, plus more to taste
  • candied bacon , chopped, for serving (optional)

Directions

  1. 1

    In a large Dutch oven, heat oil over medium heat until shimmering. Add leeks, carrots, and celery. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms and cook, stirring often, until starting to brown, 5 to 6 minutes. Add garlic, thyme, sage, paprika, coriander, nutmeg, pepper, and cinnamon. Cook, stirring occasionally, until fragrant, about 30 seconds.

  2. 2

    Stir in broth, pumpkin puree, wild rice, salt, and baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until rice has partially cooked through, about 30 minutes. Stir in pumpkin or squash and continue simmering, partially covered, until pumpkin or squash and rice are tender, 15 to 20 minutes.

  3. 3

    Stir in kale. Cook, uncovered, stirring often, until kale is bright green and tender, 3 to 5 minutes. If necessary, adjust soup with water to achieve desired consistency. Off-heat, stir in vinegar. Season with salt and additional vinegar to taste.

  4. 4

    Divide soup evenly among 6 bowls. Top with a drizzle of olive oil, chopped thyme leaves, a few grinds of black pepper, and candied bacon, if using.