Healthy pumpkin soup

by Kayla Magazine
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healthy pumpkin soup

Everybody loves healthy pumpkin soup in the fall. It’s pumpkin season and it’s amazing how big they get. Lifting and rolling some of them is tough. Have you ever wondered how nutritious they are?

Pumpkins are rich with nutrients and contains vitamins A, C, B2, E, also pottasium, cooper, manganese, iron, magnesium, phosphorus, zinc, folate. Pumpkins are rich in beta-carotene, which is a powerful antioxidant. Eating pumpkin will strengthen your immunity, lower cancer risk, prevent asthma and heart disease, and slow down aging. Your body turns beta-carotene into vitamin A.

Nitric oxide enzymes in pumpkin seeds dilate blood vessels, improve blood flow and prevent plaque buildup. Pumpkin seeds are one of the best natural sources of magnesium to help control blood pressure, reduce the risk of heart disease, and regulate blood sugar. About half of the daily magnesium recommendation is in a small handful. The plant compounds found in pumpkin seeds and pulp help absorb glucose into the tissues and intestines, as well as balance liver glucose levels. In addition, the vitamins C and E and beta-carotene in pumpkin support eye health and slow aging. Pumpkins are also rich in zinc.

Pumpkin is incredibly healthy, but how to turn it into Cinderella’s carriage ride? Here’s a simple, creamy and healthy pumpkin soup recipe.

Healthy pumpkin soup recipe

Ingredients

3 cups water (720 ml)
1/2 cube veggie stock (optional)
1 butternut squash or 1/2
Kabocha squash, peeled and
chopped
2 carrots , chopped
1 large sweet potato or regular potato chopped
1 twig thyme

Instructions:

Cut the pumpkin or butternut squach, remove the peel and the seeds. Place the seeds on a plate to dry. You will use it later, as it’s a great and nutritious snack. Peel and cut carrots, sweet potatoes.

Add all ingredients into a pot and let it simmer for 25 minutes until potatoes, carrots and pumpkin are soft.
Blend everything until creamy and enjoy. Top healthy pumpkin soup with roasted pumpkin seeds and black pepper. Serve with French baguette or garlic bread.

Tips

Healthy pumpkin soup will be richer and creamier if you add a dash of regular or coconut cream. You can serve it with croutons or sprouts. Curry and chili will give this soup an even more interesting flavor. Roasted bacon, shrimps, lobster tail or crab meat will turn this soup into a real Cinderella carriage. A restaurant near my house served pumpkin soup with crayfish tails when I was a teenager. I still remember how delicious it was. Just use your imagination and enjoy!

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pumpkin soup with bacon

healthy pumpkin soup

Healthy pumpkin soup

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

3 cups water (720 ml)
1/2 cube veggie stock (optional)
1 butternut squash or 1/2
Kabocha squash, peeled and
chopped
2 carrots , chopped

1 large sweet potato or regular potato chopped

1 twig thyme

Instructions

Cut the pumpkin or butternut squach, remove the peel and the seeds. Place the seeds on a plate to dry. You will use it later, as it's a great and nutritious snack. Peel and cut carrots, sweet potatoes.

Add all ingredients into a pot and let it simmer for 25 minutes until potatoes, carrots and pumpkin are soft.
Blend everything until creamy and enjoy. Top healthy pumpkin soup with roasted pumpkin seeds and black pepper. Serve with French baguette or garlic bread.

Notes

Healthy pumpkin soup will be richer and creamier if you add a dash of regular or coconut cream. You can serve it with croutons or sprouts. Curry and chili will give this soup an even more interesting flavor. Roasted bacon, shrimps, lobster tail or crab meat will turn this soup into a real Cinderella carriage. A restaurant near my house served pumpkin soup with crayfish tails when I was a teenager. I still remember how delicious it was. Just use your imagination and enjoy!

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

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