Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall

Why It Works

• Using canned pumpkin purée adds body and a creamy texture to the broth.
• Cooking the wild rice directly in the broth releases starches that naturally thicken the soup and deepen its flavor.
• A small pinch of baking soda softens the wild rice’s tough hull, shortening the cooking time while keeping the grains pleasantly chewy.

When the weather turns cooler and evenings start to creep in earlier, comforting meals like this pumpkin and wild rice soup hit just right. This soup is full-flavored, has a hearty texture, and is satisfying without being heavy. Earthy mushrooms, sweet winter squash, and nutty wild rice simmer in an aromatic broth enriched with pumpkin purée. The result is a rustic, flavorful soup with tender vegetables, chewy grains, and sturdy greens that hold their shape. A touch of apple cider vinegar at the end brightens the bowl, keeping each spoonful balanced.

This recipe comes from our colleague Nicole Hopper from our Birmingham, Alabama, test kitchen, who set out to create a fall soup that reads creamy without relying on dairy. It starts with leeks, carrot, and celery softened in olive oil, then mushrooms go in to brown and concentrate. Garlic, thyme, sage, and warm spices follow, adding gentle heat and complexity. Broth and pumpkin purée go in next, giving the base its velvety body. The purée thickens into a cohesive, silky texture as it simmers, so there’s no need to break out a blender.

Wild rice cooks directly in the broth, releasing starch as it softens, which thickens the soup. Despite the name, wild rice isn’t actually rice—it’s the seed of an aquatic grass native to North America, traditionally harvested in the Great Lakes region. The grains are long, dark, and glossy, with a firm outer hull and a naturally nutty, toasty flavor that holds its own in hearty fall dishes. As it cooks, the hull softens and the grain often splits open to reveal a tender cream-colored interior, a sign it’s cooked through but still pleasantly chewy. That structure means wild rice releases its starch slowly, giving the soup body while keeping the texture rustic and distinct rather than thick or mushy. Nicole found that adding a small pinch of baking soda helps break down the grain’s tough outer layer so it cooks more quickly while still keeping its signature chew.

About halfway through cooking, cubes of squash are added to simmer until tender, echoing the pumpkin purée’s sweetness and adding heft. Kale is then folded in right at the end so it wilts without losing its color or structure. Staggering the additions this way ensures that each ingredient cooks to its ideal texture—the rice finishes tender but chewy just as the squash turns creamy and the kale, stirred in at the end, wilts without losing its vibrancy or bite. A final splash of apple cider vinegar balances the earthy richness of the mushrooms and pumpkin, giving the soup a lively finish.

Ladle it into warm bowls, finish with good olive oil and black pepper, and settle in. It’s even better garnished with chopped candied bacon for a sweet-salty crunch, but if you prefer to keep it vegan, simply use vegetable broth instead of chicken broth and omit the optional bacon garnish.

The recipe was developed by Nicole Hopper; the headnote was written by Laila Ibrahim.

Keep Screen Awake

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)

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.

Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall 1.

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.

Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall 1.

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.

Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall 1.

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.

Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall

Special Equipment

Large Dutch oven

Make-Ahead and Storage

Wild rice and pumpkin soup can be refrigerated in an airtight container for up to 4 days.

Nutrition Facts (per serving)
393	Calories
25g	Fat
37g	Carbs
11g	Protein

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Nutrition Facts Servings: 6 Amount per serving Calories 393 % Daily Value* 25g 32% Saturated Fat 4g 20% 7mg 2% 1077mg 47% 37g 13% Dietary Fiber 8g 27% Total Sugars 12g 11g Vitamin C 19mg 96% Calcium 108mg 8% Iron 4mg 25% Potassium 1070mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)