Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Easy Pumpkin Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Easy Pumpkin Soup Recipes Biography

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Ingredients

    4 tbsp olive oil
    2 onions, finely chopped
    1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
    700ml vegetable stock or chicken stock
    142ml pot double cream
    4 slices wholemeal seeded bread
    handful pumpkin seed from a packet

Buy Ingredients

        Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat’s cheese and basil, then cook until the cheese has melted.

Method

    Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
    Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
    While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
This simple, comforting meal is a real lifesaver when you're short on time (or feeling lazy) — it's ready in five minutes and a hundred times tastier than soup from a can. Forget any chopping or blending: Just warm grated onions in olive oil, then mix in pumpkin puree, chicken broth, spices and a little cream until it simmers. That's it! If you don't want to use cream, feel free to swap in half-and-half or a little greek yogurt at the very end (add it off of the heat, so it doesn't curdle).
If you have a spare minute and feel like getting snazzy, top the soup with parsley and freshly ground pepper. Or toss in a handful of packaged croutons or sprinkle on some pumpkin seeds.
1. Pumpkins are an antioxidant and an anti inflammatory food! This means it helps with joint health, organ health, stress relief and soft tissue injuries!
2. Pumpkins can help protect the eyes from cataracts and degeneration with their Vitamin A content.
3. The high levels of Vitamin C help the immune system and encourages collagen production for the skin to maintain its beautiful glow and elasticity.
4. Pumpkin is a great source of fiber to help wash out any toxins and keep your body running smoothly.
5. Pumpkins hold enough carotids to give them their lovely orange color and help prevent premature aging and cardiovascular disease.
6. Pumpkin seeds are high in protein and plant based fatty acids, which help regulate cholesterol levels, protect against arthritis, promote healthy skin, and improve brain function.
7. The pulp and the seeds are rich in magnesium required for bone and tooth health.

8. Pumpkin contains lots of potassium and zinc to prevent the onset of cardiovascular disease and hypertension (high blood pressure). Zinc is also great for the immune system, skin and fertility.

9. The fruit contains L tryptophan, a chemical compound that triggers feelings of well being that aid depression in a smooth and natural way.