Pumpkin itself is a wonderful vegetable loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Add to this a good dose of spices including
Paprika: Rich in Vitamin C, Anti-Oxidants & great for Circulation
Cumin: Assists in Blood Sugar Control & Aids Digestion
Black Pepper: Anti-bacterial & Aids Digestion
Pumpkin is also very low Glycemic Index and is one of the vegetable included on the induction stage of the Atkins Diet.
Now this particular recipe has a very Indian taste to it because of all the spice (and I LOVE Indian food). If you want your soup to be less spicy, I recommend reducing the measurement of the spices to ½ a teaspoon each instead of a full one.
I hope you all enjoy
RECIPETo view a quick video on how to make this recipe click the link below:
½ Butternut Pumpkin
¼ Cup Cream
1 Tsp Salt
1 Tsp Turmeric (Ground)
1 Tsp Coriander (Ground)
1 Tsp Paprika (Ground)
1 Tsp Cumin (Ground)
½ Tsp Pepper (Ground)
1. Peel and Dice Pumpkin into 1 inch cubes & place in a medium sized pot
2. Roughly Chop up Onion & Add to pot
3. Add enough water to just cover the pumpkin in the pot and simmer for 10-15min until pumpkin is tender
4. Drain about 2/3 of the water
5. Cool the remaining water, pumpkin & onion and then blend
6. Add cream, spices and salt and stir
7. Heat before serving.