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.
