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 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.