Pumpkin soup is delicious, nutritious and healthy. However, few people really know how to make it. Pumpkin is everywhere around the fall season and much of it gets wasted, unfortunately. Here are some recipe ideas for pumpkin soup so that you can make sure that your jack-o-lantern isn't wasted.
Recipe Idea for Pumpkin Soup:
- Medium – Large Size Pumpkin
- 1 Parsnip
- 1 Celery Stick
- 1 White Onion
- 3 Garlic Cloves
- Olive Oil
- 1 Quart of Vegetable stock
- 1 Bunch cilantro or parlsey
- Fresh, ground nutmeg
- 1 fresh chunk of ginger (1/2 inch) grated
- Salt & Pepper to taste
- Clean and peel the pumpkin, using a potato peeler. Take all the fibers and the seeds out, but don't throw the seeds away!
- Leave them to dry for a week, sprinkle with salt, and bake until crispy, and you can enjoy these later.
- Once your pumpkin is ready, chop it up and cook it in a pressure cooker until it is soft.
- While it's cooking, fry up some chopped parsnips and celery in some olive oil, until it looks quite resilient.
- Add half a cup of slice onions and three grated garlic cloves.
- Next, add this mixture to a crock pot with the cooked pumpkin meat.
- Add a few cups of beef broth or vegetable stock, and add herbs to your own taste. Cilantro and parsley work particularly well with pumpkin.
- Close your crock pot and allow the soup to simmer until it is soft. Open the cooker every 20 minutes or so to give it a stir. If it starts to get too thick, simply add a bit more broth.
- Once everything is soft, put everything in an electric mixer and blend, before putting it in a pan and bringing to it to a boil.
- Add heavy cream, or a cream substitute if you are vegan, and then allow to simmer on a low flame for about 20 minutes.
- Add some pepper, salt, and grated ginger, before sprinkling with a little bit of fresh ground nutmeg for a truly delicious effect.
This is just one example of a soup you can make with pumpkins, and there are many more. One of the great things about the vegetable is that you can collect recipe ideas for pumpkin soup and try them throughout the year, as pumpkin can easily be frozen. You simply need to scoop all the flesh out of your pumpkin, soften in the microwave, and blend. Furthermore, you can enjoy the dried and roasted pumpkin seeds all year round as well.
The Health Benefits of Pumpkin:
Pumpkin is a low calorie, low fat vegetable. It also contains important vitamins, minerals, and other nutrients, many of which can help fight diseases. These include magnesium, potassium, vitamins C and E, fiber, beta carotene, and alpha carotene.
The latter two are very important anti-oxidants and they are also pro-vitamin A. As carotenoids, the body is able to turn these two anti-oxidants into vitamin A, in other words. This vitamin, in turn, helps to support the immune system while at the same time promoting healthy vision. Furthermore, there is some evidence to suggest that sun damage to the skin can be reversed thanks to the beta carotene, which also acts as an anti-inflammatory. Alpha carotene, meanwhile, prevents tumor growth, lowers the chance of cataracts, and slows down the aging process. Put together, all these vitamins and nutrients also help to lower the chance of heart disease.