In a large stockpot, heat olive oil over medium-high heat. Once shimmering, add diced carrots, celery, and onion, sauté for about 5 minutes.

Incorporate sliced mushrooms and minced garlic into the stockpot. Cook for another 4 minutes until the mushrooms have softened.

Stir in vegetable broth, pumpkin puree, wild rice, sage, and bay leaf. Bring to a simmer, cover, and reduce the heat. Cook for 30 minutes, or until wild rice is tender.

Remove bay leaf and sage twig. Stir in coconut milk, chickpeas, and chopped kale. Season with salt and pepper, then cook for an additional 5 minutes.