The most effective soups that chase away viruses. If you are a fan of pumpkin and have ever wondered what benefits this delicious food can bring to your health and well-being, keep reading to find out the health benefits of consuming pumpkin.
May Support Intestinal Health
Fiber is a key nutrient that supports intestinal health by regulating the gut microbiota and helping to promote regular bowel movements.
May Reduce the Risk of Developing Certain Types of Cancer
Since the development of certain types of cancer is linked to increased oxidative stress, a diet rich in antioxidants is recommended to reduce cancer risk.
Boosts Immunity
Pumpkin is a natural source of many nutrients that support immune health, including vitamin C, zinc, and selenium. And since adequate hydration can also affect immune health, the fact that pumpkin contains about 90% water highlights another reason why this food can be an important part of an immune-supporting diet.
Thus, the cold season comes with colds and bronchitis. According to doctors, autumn illnesses can also be warded off with the help of natural remedies. Healthy natural remedies, pumpkin soups can help combat the symptoms of colds. Easily accessible to anyone, before reaching for medication, a warm vegetable soup works wonders.
Pumpkin Cream Soup with Potatoes and Onions
Ingredients for 6 servings: 1/2 small pumpkin (peeled and diced), 1 medium potato (peeled and diced), 1/2 onion, chopped, 1 small clove of garlic, crushed, 1 liter of water or more, 300 ml vegetable broth, chopped green onion, salt only if necessary.
Preparation Method
Sauté the garlic in a little oil in a pot and then add the chopped onion.
Quickly stir and add the diced pumpkin and potatoes.
Add water and let it boil, then add the vegetable broth and stir.
Let it boil covered until the pumpkin and potatoes are ready.
Turn off the heat. Allow to cool slightly.
Then pour everything into a blender and puree until creamy.
Pour the contents back into the pot and heat for about 3 minutes with the green onion, adding salt if necessary.
Serve hot, with slices of cheese and toasted bread!
Pumpkin Soup with Sage
Ingredients: 500 g peeled pumpkin, 1 onion, 1 carrot, 1 celery stalk (with leaves), 1 clove of garlic, 1 liter of vegetable broth, 1 tablespoon of oil, 1 tablespoon of olive oil, 1 bay leaf, 2 cloves, salt, sage leaves to taste, roasted pumpkin seeds for serving, black pepper.
Preparation Method
Remove the seeds (or roast them separately in the oven) and cut the pumpkin into large chunks. Peel and grate the carrot. Cut the celery stalk into 3 pieces. Peel the onion and cut it into two, chopping one half finely, and stick the bay leaf to the other half using the cloves. Peel the garlic and chop it finely.
Put the butter in a medium-sized pot and heat it over medium heat. Once it melts, add the chopped onion and grated carrot. Season with salt, sprinkle with black pepper, and cook until softened. Add the garlic and mix well. Add the large pieces of pumpkin, the half onion with the cloves, and the bay leaf, along with the celery pieces. Then pour in the water. After boiling, reduce the heat and let it simmer with the lid slightly ajar for another 15 minutes.
Meanwhile, heat a small pan with olive oil over medium heat. Once hot, add the sage leaves and fry for a few seconds; the goal is just to crisp them.
Transfer them to a plate lined with a paper towel and set aside. Turn off the heat. Using long kitchen tongs, remove and discard the celery pieces, chopped onion, and half of the onion with the bay leaf. Transfer the broth with the pumpkin pieces to a blender and puree until smooth.
Note: Cover the blender lid with a kitchen towel to prevent steam pressure from opening it. Enjoy your meal!
Pumpkin Soup with Chickpeas
Ingredients: 700 g pumpkin, 200 g cooked chickpeas, 2 cloves of garlic, 1 large onion, 500 ml water, salt, olive oil, ground black pepper. For garnishing the soup: chickpeas, hemp seeds, chopped coriander.
Preparation Method
Peel the pumpkin. Remove the seeds and cut it into cubes. Chop the onion and garlic coarsely. In a pot, pour in the water, add the pumpkin, onion, garlic, and chickpeas. When the water boils, cover the pot and cook for 20 minutes.
Using a blender or food processor, blend the soup until it becomes a smooth cream. Season with salt and sprinkle with a dash of black pepper. Serve with a drizzle of olive oil, chickpeas, hemp seeds, and chopped coriander.
