Creamy Pumpkin + Wild Rice Stew

INGREDIENTS

• 2 tablespoons extra virgin olive oil 
• 1 large yellow onion diced
• 2 teaspoons sea salt
• 7 cloves garlic minced
• 1 lb organic ground chicken (optional)
• 3 celery stalks diced
• ⅓ cup dry white wine
• 1 cup wild rice
• 8 cups bone broth 
• 1 bunch fresh thyme tied with cooking twine
• ½ teaspoon freshly cracked pepper
• ½ teaspoon chili flakes 
• 30 oz. pure organic pumpkin puree
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 30 oz. navy beans
• 4 cups chopped kale packed
• ⅓ cup pepitas 

INSTRUCTIONS

• Heat the olive oil in a large pot over medium heat.
• When the olive oil is fragrant, add the onion to the pot and season with ½ teaspoon of salt. Saute the onion until translucent. Add the ground chicken if you are using and cook until browned.
• Add the garlic and celery and saute for an additional 2-3 minutes.
• Add the white wine and scrape any brown bits from the bottom of the pot.
• Add the wild rice to the pot and toss with the other ingredients. Toast the wild rice for 3-4 minutes and then add in 5 cups of the bone broth. Bring to a boil.
• Add the remaining salt, fresh thyme, and pepper. Cover and turn the heat to simmer. Cook for 40 minutes, stirring periodically.
• After 40 minutes, check to ensure the wild rice is al dente (it will continue to cook).
• Remove the bundle of thyme. Add the pumpkin, coriander, cumin, paprika, white beans, and the remaining water to the pot and stir to combine. Bring to a simmer and cook for 15-20 minutes or until the rice reaches the desired consistency.
• Stir in the kale and cover. Let the kale cook down for 5 minutes.
• Top the soup with roasted pepitas, serve & enjoy with people you love