Heat the olive oil in a large stockpot over medium-high heat. Once hot, add the diced carrots, celery, and onion, sautéing them while stirring occasionally for about five minutes until they soften slightly. Next, incorporate the baby bella mushrooms and minced garlic into the pot and continue sautéing for an additional four minutes until fragrant.

Pour in the vegetable broth along with the pumpkin purée, wild rice, fresh sage sprig, and bay leaf. Stir everything together to combine well before allowing it to come to a gentle boil. Cover the pot with a lid, reduce the heat to medium-low, and let it cook for 30 minutes or until the wild rice is tender while stirring occasionally to prevent sticking.

After removing from heat, discard both the bay leaf and sage sprig from the pot. Stir in the coconut milk, rinsed chickpeas, and chopped kale until evenly mixed throughout the soup. Taste your creation before seasoning with fine sea salt and freshly-ground black pepper as desired.

Once everything is well combined and seasoned to perfection, ladle your warm Pumpkin Wild Rice Soup into bowls ready for serving. Enjoy this comforting dish either on its own or accompanied by crusty bread for dipping!