Try 3 Delicious Pumpkin Soup Recipes
Want to discover some healthy and tasty pumpkin soup recipes?
Pumpkins are high in fiber, but low in calories. They provide a feeling of satiety, and their high water content supports the body’s hydration. Thus, pumpkins stimulate weight loss. In addition, pumpkins can even lower blood glucose levels and increase insulin levels.
Two potent antioxidants in pumpkins, lutein and zeaxanthin, can prevent cataracts. These substances also fight viruses, infections, bacteria and fungi.
At the same time, the beta-carotene of pumpkins could be helpful for cancer patients, especially lung and prostate. This substance provides protection against ultraviolet rays and helps us to have a youthful looking skin.
The high vitamin C content of pumpkins prevents colds and supports the healing process. This vitamin creates a protective barrier that stops the action of free radicals.
Read on and practice the following pumpkin soup recipes!
3 pumpkin soup recipes worth trying
1. Vegan pumpkin cream soup
Ingredients for 2 servings
- Salt (to taste)
- 1 leek
- 1 pumpkin (weighing slightly less than 450 g)
- 2 carrots
- 5 cups of water
- Small potatoes (about 225 g)
- 8 tablespoons olive oil
Instructions
- Peel a squash, grate it and cut it into cubes. Remove the ends of the carrots, peel them and cut them into slices of about 1.3 cm (0.5 inches).
- Wash the leeks and slice them. Set one of the slices aside, then peel the potatoes and cut them as if you want to fry them.
- Heat the water and add the vegetables.
- Add the olive oil and half a teaspoon of salt. Boil over medium heat for 20 minutes.
- Then beat everything with an electric mixer until you get a creamy composition.
- To be able to serve the soup, cut the remaining leeks into pieces and sprinkle on top.
2. Pumpkin soup with cream
Ingredients for 4 servings
- 1 pumpkin (about 450 g)
- 5 large carrots
- 1 leek (white part only)
- Salt and olive oil (to taste)
- Medium size potatoes (about 225 g)
Instructions
- Peel the vegetables, cut them and put them in a pressure cooker.
- Pour water over them and add a little olive oil and salt to taste.
- Then cover the pot and simmer over medium heat for 20 minutes.
- Remove excess stew.
- Mix the soup prepared with sour cream and olive oil. If it gets too thick, add a little stew.
- Serve hot.
3. Pumpkin and broccoli cream soup
Ingredients for 4-6 servings
- 2 potatoes
- 2 praji
- 1 zucchini
- 1 pumpkin (weighing slightly less than 450 g)
- 1 onion
- 1 glass of water
- 1 teaspoon curry
- 1 strain of broccoli
- Carrots (112.5 g)
- 1 handful of roasted corn kernels
- Extra virgin olive oil, salt and pepper (to taste)
Instructions for cooking broccoli
- Prick the fries and zucchini with a fork and put them in a saucepan.
- Add washed broccoli, but set aside the stem.
- Add the peeled and chopped potatoes.
- Pour water over these ingredients and add the spices.
- Boil for 15 minutes.
- Then add a pinch of salt and pepper. Store the prepared composition in a container and set aside.
Instructions for cooking pumpkin
- Cut onions, carrots and pumpkin into cubes. Put a few pieces of pumpkin aside.
- Peel the potatoes and cut them into pieces.
- Put all the ingredients in a pot, season and pour water on top.
- Add a little olive oil and cook for 15 minutes.
- Then beat the composition, add a pinch of salt and pepper and set aside.
Instructions for preparing corn dressing
- Grind the corn kernels in a pestle mortar.
- Put them in a saucepan with a little olive oil and curry. Stir and set aside.
- Boil the remaining broccoli stalk and pumpkin in water for a few minutes. Strain and set aside.
- In a bowl, combine the two previously prepared creams. Add them on opposite sides of the bowl so that they meet at its center.
- Sprinkle the pumpkin cubes over the broccoli cream and place the broccoli strain on top of the pumpkin cream.
- Add the corn dressing along the line separating the two creams and serve.
Are you attracted to these pumpkin soup recipes? Tell us what you think about them in the comments section!
