Yummie Pumpkin Soup

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Health benefits of Pumpkins

  • It is one of the vegetables which is very low in calories; provides just 26 cal per 100 g and contains no saturated fats or cholesterol; but is rich a source of dietary fiber, anti-oxidants, minerals, vitamins. Recommended by dieticians in cholesterol controlling and weight reduction programs.
  • It is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
  • Pumpkin – part of the winter squash family – also offer a very good source of vitamins B1, folic acid, pantothenic acid, fiber, and potassium, and is a good source of vitamin B6 and niacin.

Apart from the all the good inside pumpkins, I just love this warming soup with its blend of ginger and coconut:

PUMPKIN SOUP ASIAN STYLE

1 Onion, minced

1 Garlic, chopped

Coconut Oil

500 ml Organic vegetable Bouillon

1 piece  Ginger, peeled & minced

2 – 3 lemongrass sticks

5 – 6 lemon leaves

¼ Pumpkin, chopped into pieced

optional addition:  1 – 2 sweet potatoes cut in dices , 1 – 2 carrots, sliced

1 handful of parsley or cilantro

Coconut milk

Instructions:

Heat chopped Onions & Garlic in a big pan with some coconut oil (low heat).

In parallel heat 500 ml organic vegetable bouillons and put a little bit on top of Onions & Garlic. Let it cook on low heat 3 minutes.

Add the Vegetables, Lemongrass, Lemon leaves, Ginger & Parsley  (keep some leaves for final decoration). If you have children, you might not use the Ginger.

Cover the veggies with the rest of the Bouillon and let it simmer on low heat for 25 minutes.

Remove the lemongrass sticks & the lemon leaves* before you blend it all together.

Blend with Sea salt & black Pepper & some Coconut milk ! Decorate with Cilantro or Parsley

Bon Appétit !

Petra

* I always store lemongrass sticks and lemon leaves in the freezer and take out what I need on the occasion.

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