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. (I had to remove the link because the blog does unfortunately not exist anymore).

Ingredients:

• 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

Directions:

• 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.