Pumpkin, sweet carrots, potatoes and tingly onion make this organic soup a real winner. Add a dollop of yogurt, cream or croutons and it gets even better. This pumpkin soup is an old family recipe that has been passed from generation to generation, however I’ve slightly twisted my version to make it a gluten free.
Must try recipe: Aubergine, Bell Pepper and Sesame Salad
Health Benefits of Pumpkin
Pumpkin seeds contain up to 1.7g of fiber, and mashed pumpkin has up to 3g of fiber per cup. Why is this important? First off getting 30-50g of fiber a day is recommended, unfortunately most people only get about half of that or less. Secondly, eating pumpkin increases satiation and helps you feel fuller longer, by slowing down digestion and regulating blood sugar levels.
Pumpkin contains abundant fiber, as we noticed when cutting it. These fibers that it contains remove most of the toxins and harmful fats from our body. It helps to reduce cholesterol, that is, the rate of harmful fat in the blood. At the same time, the fibers it contains have the effect of operating the intestines. Therefore, it operates the circulatory and digestive system. It is known that regular consumption of vegetables and fruits containing lots of fiber eliminates the problem of constipation.
Because pumpkin is a very strong source of vitamin A. As you know, vitamin A is very good for eyes and eyesight.
Speaking of ready vitamin A, thanks to this vitamin and its special components, pumpkin is very important for skin and cell structure. When consumed regularly, it is effective in renewing the structure of the skin and healthy repair of the cells.
5 Impressive Health Benefits of Pumpkin:
- Rich in Vitamin A
- Antioxidant
- Boost immunity
- Protect your eyesight
- Protect you from heart disease
“There is magic in the night when pumpkins glow by moonlight.”
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Gluten Free Pumpkin Soup
Equipment
- Food processor
Ingredients
- â…“ Pumpkin
- 2 Carrots (medium)
- 2 Potatoes (medium)
- 1 Onion (large)
- 3 cloves Garlic
- 2 tbsp Mixed herbs (basil, oregano, thyme)
- 1 tsp Salt
- 1 tbsp Black pepper
- 5 tbsp Extra virgin olive oil
- ½ cube Vegetable stock
- 1 tbsp Cottage cheese or yogurt (optional)
Instructions
- Preheat the oven to 200°C~392°F. Coat a baking sheet with olive oil and set aside.
- Cut the pumpkin and the potatoes into cubes. Slice the carrots and the onion into circles about ½ inch thick. Cut the garlic in half.
- Toss all vegetables in a large bowl. Add the mixed herbs, salt, pepper and pour the olive oil. Mix well and place evenly on the baking sheet.
- Roast for 30 minutes, while turning the vegetables throughout, or until they are browned. Remove from the oven and allow them to cool for 10 minutes.
- In the meantime bring to boil 200 ml water. Add the vegetable stock and stir until dissolved. Add the roasted vegetable, then then simmer for 10Â minutes.
- Place everything in a food processor and pulse until well incorporated.
- Serve warm, topped with fresh basil, roasted pumpkin seeds and/or additional Greek yogurt or cottage cheese (optional).
- Bon Appetit!