Wild Rice and Pumpkin Soup
Ingredients
- 3 tablespoons (45 ml) 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, 113 g total), thinly sliced
- 8 ounces (227 g) 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 1/2 teaspoons smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon ground cinnamon
- 6 cups (1.4 L) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth
- 1 (15-ounce) can pumpkin purée
- 3/4 cup raw wild rice (4 1/2 ounces; 128 g)
- 1 tablespoon (9 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
- 1/4 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 (30 ml) apple cider vinegar, plus more to taste
- Candied Bacon, chopped, for serving (optional)
Instructions
- 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.
