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Recipe for :

Pumpkin Wild Rice Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 cups cooked wild rice
2 tablespoons butter or margarine
1 cup chopped onion
4 cups chicken broth
1 can (16oz) pumpkin
1/8 teaspoon white pepper
1 cup heavy cream
Chives or parsley for garnish

  • Cook wild rice according to package directions.
  • Melt butter in large saucepan.
  • Add onion and cook until light brown.
  • Stir in broth and pumpkin.
  • Cook 10 to 15 minutes, stirring occasionally.
  • Add wild rice and pepper; cook 10 minutes longer.
  • Stir in cream; heat to boiling.
  • Serve garnished with chives or parsley.

Serves 8

Martin James