Autumn is a time when pumpkin becomes the heroine of many kitchen experiments. Among various dishes, pumpkin soup is gaining special popularity. However, wanting to make a good, nutritious soup, it is worth using a proven recipe, which Ewa Wachowicz gave.
Pumpkin should be included in your diet not only because they have many health -promoting properties. First of all, it abounds in vitamins, such as vitamin A, C and E, Supporting the immune system, improving the condition of the skin and supporting the fight with free radicals.
In addition, it is a source of fiber that has a positive effect on digestion and regulates blood sugar levels. In addition, this ingredient supports slimming because it prevents snacking, because it provides a feeling of satiety.
It is also worth mentioning that pumpkin contains valuable minerals, including potassium, which has a positive effect on normal blood pressure and also Magnesium, which is necessary for muscle health and nervous system. What’s more, regular pumpkin consumption can affect the condition of our heart well, and also reduces the risk of cardiovascular disease. In addition, the beta-carotene content has anti-inflammatory effect and supports eye health.
Pumpkin should be used, among others, to prepare the soup. Ewa Wachowicz shared a proven recipe. From her recipe, this dish comes out aromatic and extremely tasty. We will need the following ingredients to do it:
- 1 dynia hokkaido,
- 3 red peppers,
- 1 chili pepper
- 0.5 l of vegetable broth,
- thyme,
- oil,
- pumpkin seed oil,
- Solar gruboziarnista
- 2 cloves of garlic,
- roasted pumpkin seeds,
- 2 tablespoons of lemon juice,
- cream for decoration.
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The preparation itself is not complicated. The first step is to cut the pumpkin in half, hollow it out, and then cut it into eight. We put it on a baking tray lined with baking paper, season with salt and thyme crushed in your hands. Sprinkle with oil and bake in an oven preheated to 180 degrees Celsius for about an hour.
On the second plate, however, put the peppers and bake them for half an hour. After removing them and slightly cool, we cut eats into pieces, peel and remove the seed nests. Then we put a pumpkin, which you do not need to peel, together with peppers, garlic and finely chopped chili peppers. Pour all this with broth and mix. We serve our soup with a decorative cream blot, pumpkin seed oil and roasted seeds.
