You will need a blenderIngredients
I whole medium/large pumpkin – designed, cut and scooped out.
1 pint filtered water
I large red onion – chopped
2 organic low sodium vegetable or chicken stock cubes
Seasoning – pink Himalayan salt
Optional: Small pinch of cayenne pepper
Pumpkin Seeds to garnish
Separate out the pumpkin flesh from the seeds – you can spread the wet seeds out over a tray and dry them out in a very low heat in the oven. The eat the seeds – crack open the shells when they are very dry and remove the seed inside. Delicious!
Place all the pumpkin flesh and chopped red onion in a pan of filtered water. Bring to boil for 5 minutes, add the stock cubes, then simmer for 15 minutes. Stirring occasionally.
When everything is completely soft, use a hand blender to make the soup smooth and creamy. Add a pinch of salt or cayenne pepper to add some warmth and a little spicy kick.
As an option to increase protein content crumble a little goat’s cheese or feta cheese.
The strong orange colour of pumpkin show’s the exceptional amounts of carotenes and antioxidants. Beta-carotene, Poly-phenic anti-oxidants and xanthin are all health protective – especially for eyes and skin. Beta-carotene converts to Vitamin A in the body which is vital for immunity and immune function.
Pumpkin is good source of B Vitamins needed for energy, growth, nervous system, well-being, digestion and so many functions.
The flesh contains fibre that helps keep blood sugar steady and removes toxins from the body. This is protective for the future health as it helps control cholesterol and diabetes.
Pumpkin seeds are packed with goodness: fibre, mono-unsaturated fats both supporting heart and digestive health. They are high in protein and minerals like iron, selenium and zinc.
Zinc is particularly important for immune function, digestion and many other functions in the body.
Pumpkin is disease protective in many ways and should be included in
the diet regularly when in season.