Vegetarian pumpkin puree soup
Description
The soup is simple and quick to prepare. This vegetarian pumpkin puree soup can be served both hot and cold. You can garnish it with croutons, a spoonful of pumpkin seed oil, or roasted pumpkin seeds. Pumpkin soup is considered dietary due to its easy digestibility and rich vitamin content. It is especially beneficial for those suffering from anemia. The flesh of this orange vegetable contains a high amount of vitamin A, which is almost completely absorbed when combined with fat—such as the cream or milk added to the soup. This vegetarian pumpkin puree soup helps prevent obesity, not only because it is low in calories: pumpkin contains the rare vitamin T, which aids in digesting fatty and heavy foods. The soup is also beneficial for those with heart and blood pressure issues, as well as disorders of the urinary and reproductive systems. Thanks to its high water content, pumpkin effectively dissolves salts, and dishes made from it are excellent for preventing pyelonephritis. No matter where you look, there's nothing but benefits! Eat well, serve into bowls, and enjoy.
Instructions
- 1
Step 1
Peel the pumpkin and cut it into cubes, slice the carrot into strips, and thinly slice the ginger.
- 2
Step 2
Sauté carrots and ginger in heated oil for 2 minutes.
- 3
Step 3
Add the pumpkin and simmer for another 3 minutes.
- 4
Step 4
Pour 2 cups of water over the pumpkin and cook for 20 minutes.
- 5
Step 5
Add the cream and cook for another 5 minutes.
- 6
Step 6
Remove from heat, add spices, and blend the soup with a blender until smooth.