Winter is around the corner and after nourishing our bodies with fresh recipes during summer months, the time has come for hot and delicious food. With so many options, pumpkin soup is a great seasonal choice for freezing months. Apart from keeping you warm, your skin can also benefit from a high content of carotenoids in pumpkins, such as beta-carotene, that our body converts into Vitamin A.
Carotenoids may have some protective effect against the damage by harmful UV rays because it acts as a natural sunblock. Summer is past now, but even after being exposed to the sun, Vitamin A will helps to nourish and feed our skin with right nutrients. So, don’t worry if you were sunbathing recently. Some other antioxidants, like Vitamin C or E, are present in it and they play a key role in keeping a healthy skin. Pumpkin is also rich in lutein and zeahanthin, antioxidants that mainly support eyesight.
It is very well known that Vitamin C is essential for promotion of collagen production in the body. Therefore, it maximises collagen absorption for those who are taking collagen supplements. On the other hand, Vitamin E is like a body guard for the skin, it protects cells from free radicals and prevents further damage.
Pumpkin contains a good source of iron, folate, potassium and fibre. Iron is essential for production of red blood cells and therefore for beating tiredness and fatigue. Folate, its key role is against age-related macular degeneration. Potassium is crucial for heart health and fibre assists a regular bowel movement and detoxification of the body.
Pumpkins are low in calories, more than 90% is water. At the same time, they are loaded with high levels of nutrients. Apart from its excellent nutritional value, it is easy to cook and it is in season. Eating seasonal will always be a healthier option for your health because food is tastier and it contains more antioxidants, vitamins and minerals. Besides, seasonal products are cheaper and without knowing, you support your local community. Plus, you are in harmony with the nature’s natural rhythm.
Overall, pumpkin can strengthen immunity and support you through all winter, apart from restoring any skin damage after excessive sun exposure.
– 1 kilo of pumpkin peeled and chopped into chunks.
– 2 tbsp olive oil.
– 2 onions chopped.
– 700ml vegetables stock.
– 150ml double cream.
– Pepper and salt, to taste.
– 40g pumpkin seeds, feta and paprika (optional).
1. Heat 2 tbsp olive oil in a saucepan. Warm it for 1 minute, low fire. Add 2 finely chopped onions. Increase fire to medium for 5 minutes and stir onions until they are soft.
2. Add pumpkin already chopped. Cook it for 10 to 15 minutes. Stir it occasionally and wait until it goes softer and turns golden.
3. Pour 700ml vegetables stock. Add a pinch of salt and pepper.
4. Increase fire until it starts boiling. Then decrease fire to low-medium for 10 minutes, until pumpkin is very soft.
5. Finally, add 150 double cream and bring back to boil. Wait for it to cool down for a bit and then blend it.
6. Before you serve the pumpkin soup, you can always sprinkle seeds on top. Simply fry a few pumpkin seeds in a small pan on medium heat for 2 minutes and then add them on top of the soup before serving. You can also crumble some feta and paprika on the top to add some salty heat to the soup.