spicy pumpkin soup with wild rice

spicy pumpkin soup with wild rice
spicy pumpkin soup with wild rice

Autumn is there, and so are the pumpkins and the colder weather.  Time for a healthy and chili soup to prepare for the long and cold months that are to come.  I found the inspiration for my spicy pumpkin soup on Lynn’s healthy kitchen.


  • half a hokaido pumpkin (it weighed app. 1kg)
  • 3 carrots
  • one red paprika
  • half a celery
  • a can of white beans (400 gr)
  • a can of diced tomatoes (400 gr)
  • a small can of corn (150 gr)
  • a big onion
  • 3 garlic cloves
  • 100 gr wild rice
  • 1,2 l water
  • spices: ground cumin, cayenne pepper, salt, pepper, paprika powder
  • olive oil
  • minced sage and some lemon juice


  • Prepare all the vegetables.
  • Heat the olive oil in a pan and then add the onion, carrots, garlic and celery.
  • Add a bit of water and cook for 5-6 minutes.
  • Add the other vegetables, the water and the wild rice.
  • Season with the spices and let it cook for about 35-40 minutes.
  • At the end add some minced sage and lemon juice and serve immediately.

2 Comments Add yours

  1. Looks beautiful! 👍

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