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Wild Rice and Pumpkin Soup

Name: Wild Rice and Pumpkin Soup
Cook time: 75 min
Total time: 75 min
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 large leek (about 12 ounces; 340 g), white and light green parts only, thinly sliced; 1 large carrot (6 ounces, 170 g), scrubbed and chopped; 2 large celery stalks (4 ounces, 113g total), thinly sliced; 8 ounces mixed small mushrooms (such as cremini, shiitake, or oyster), sliced between 1/4 to 1/2 inch thick; 6 medium cloves garlic, minced; 2 teaspoons chopped fresh thyme leaves, plus more for serving; 2 teaspoons chopped fresh sage leaves; 1.5 teaspoon smoked paprika; 0.5 teaspoon ground coriander; 0.5 teaspoon ground nutmeg; 0.5 teaspoon freshly ground black pepper, plus more for serving; 0.25 teaspoon ground cinnamon; 6 cups homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth; 1 can pumpkin purée; 0.75 cup uncooked wild rice (4 1/2 ounces; 128 g); 1 tablespoon diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; 0.25 teaspoon baking soda; 3 cups peeled and roughly chopped sugar pumpkin, kabocha, or butternut squash (15 ounces; 425 g); 2 packed cups stemmed and torn lacinato kale (2 ounces; 57 g); 2 tablespoons apple cider vinegar, plus more to taste; candied bacon , chopped, for serving (optional)

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

Ingredients

extra-virgin olive oil
plus more for serving
3 tbsp
leek
white and light green parts only, thinly sliced, about 12 ounces; 340 g
1 large
carrot
scrubbed and chopped, 6 ounces, 170 g
1 large
celery stalks
thinly sliced, 4 ounces, 113g total
2 large
mixed small mushrooms
sliced between 1/4 to 1/2 inch thick, such as cremini, shiitake, or oyster
8 oz
cloves garlic
minced
6 medium
chopped fresh thyme leaves
plus more for serving
2 tsp
chopped fresh sage leaves
2 tsp
smoked paprika
1 ½ tsp
ground coriander
½ tsp
ground nutmeg
½ tsp
freshly ground black pepper
plus more for serving
½ tsp
ground cinnamon
¼ tsp
homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth
6 c
can pumpkin purée
1
uncooked wild rice
4 1/2 ounces; 128 g
¾ c
diamond crystal kosher salt
1 tbsp
baking soda
¼ tsp
peeled and roughly chopped sugar pumpkin
kabocha, or butternut squash, 15 ounces; 425 g
3 c
packed cups stemmed and torn lacinato kale
2 ounces; 57 g
2
apple cider vinegar
2 tbsp
candied bacon
chopped, for serving, optional

Directions

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
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
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
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.

Wild Rice and Pumpkin Soup

393 cal

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