Growing up, I detested pumpkins. I couldn’t even never try a piece of them. It was until I was persuaded my a chef to try the “pumpkin soup”, a starter that was served at a wedding that my dislike started to wane off. I later learnt the healthy benefits that come with eating pumpkins and their seed. The benefits include:
- A pumpkin is a low calorie vegetable.
- it’s rich in vitamins and iron.
- It is a natural antioxidant that prevents against cancers.
- It contains minerals such as copper, calcium iron and phosphorus which are vital in proper functioning of major body organs.
- It’s seeds are rich in dietary fibre and essential fats vital in the hearts function among others
It was after reading all benefits that I decided to mend bridges with Mr. Pumpkin and now I am forever hooked.
Today I did try to make soup in pumpkins and here is how I achieved my tasty and healthy pumpkin soup.
You will need:
- 250g of pumpkin- peeled and diced
- 1 tb spoons of olive oil
- 1 tb of butter( half for the bread toast and half for the soup
- 10 ounces of water
- One onion ( diced in tiny cubes)
- 1/4 tb spoon of salt
- Two pans
- A tea spoon of Rosemary or Parsley or cilantro ( dried/ fresh- your preference)
- Bring to boil the pumpkin cubes until soft.
- As they boil add the salt for 10minutes
- In another pan add 1 tb spoon of olive oil and sauté the onions until tender.
- Mix the onions and the pumpkin( you could drain any excess water if not needed).
- Make paste out of the pumpkin cubes my the aid of a cooking spoon.
- Add a spice of your choice ( I used Rosemary- I just love it in almost anything)
- Serve with butter toast bread
Nutritional Value, serving cooking Time
- 100g of soup is equivalent to 28 calories
- Serves two people
- 20 minutes or less
Let me know how you make your pumpkin soup, your serving suggestions and whether you hate/ love pumpkins.
Thanks for stopping by,