Adapted from Serious Eats. In this case, there is no wild rice in my pantry, but I do have many other varieties of rice on hand. I made this with basmati rice, which thickened up the soup so it became more of a stew than a soup. And no greens in this week’s box but thanks to the bountiful supply of greens last week. I still had both kale and turnip greens in my refrigerator. I used the kale. ~Conne
Ingredients:
3 tablespoons extra-virgin olive oil, plus more for serving 1 large leek, white and light green parts only, thinly sliced 1 large carrot, scrubbed and chopped 2 large celery stalks, thinly sliced 8 ounces mixed small mushrooms, sliced between 1/4 to 1/2 inch thick 6 medium cloves garlic, minced 2 teaspoons chopped fresh thyme leaves 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 chicken or vegetable broth 2 cups pumpkin purée 3/4 cup raw wild rice 1 tablespoon Diamond Crystal kosher salt 1/4 teaspoon baking soda 3 cups peeled and roughly chopped sugar pumpkin, kabocha, or butternut squash 2 packed cups stemmed and torn kale 2 tablespoons apple cider vinegar, plus more to taste
Preparation:
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.
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.
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.