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The days getting shorter, the weather is more rainy and the temperatures decreasing. The Autumn is here in its more and more golden colors! What is fitting better in this time, than a pumpkin soup!
Well I would say it’s a perfect match! It warms our body and especially this recipe comes along with certain benefits, which you might consider. That’s why I created and love this recipe!
What is so special at this Pumpkin Soup?
Well, it’s all about the ingredients, like always! You will see that I used ginger and chili, additionally I worked with a Quinoa Bread, which I bought from a friend which is only producing it three times a week and sell’s quite fast!
So let’s get into the benefits for your body:
Ginger; it’s not a secret anymore, that ginger is healthy, but what is it exactly, what are the benefits? Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA. Additionally it aids digestion, strengthens your immune system. For more information visit this post.
Chili, in fact, studies show that 10 grams of red chili pepper can significantly increase fat burning in both men and women. Another study observed a significant reduction in appetite and calorie intake only in those who did not regularly consume chili.
Quinoa, as you might know, is also known as “super food“, due to its fiber, quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Quinoa is rich in antioxidants, which can prevent damage to your heart and other organs. Find another quinoa containing healthy recipe from me here.
FAQ to my Pumpkin Soup recipe
Yes, it is. I replaced cream with almond drink, which gives additionally an interesting taste to the soup.
Yes, it is. Only depending on the bread you choose. Just make sure it’s a gluten-free bread and you are good to go.
Well, generally it works with every eatable pumpkin you can find in your supermarket. I personally prefer Hokkaido (also known as sugar pumpkin) or Butternut Squash. The good thing on Hokkaido is, that you don’t need to remove the skin.
- 1 knife sharp
- 1 cutting board
- 1 cooking pot
- 1 high-speed blender
- 150 g pumpkin
- 0,5 pcs carrot
- 0,5 pcs green apple
- 1 pcs shallot
- 1 pcs thai chili
- 5 g salt
- 1 tbsp olive oil for cooking and roasting
- 400 ml water
- 200 ml almond milk
- 1 slice quinoa bread
- 1 clove garlic
- remove the skin from pumpkin, carrot, shallot and dices everything including the green apple roughly. Half the chili after removing the stand.
- In a little olive oil gently cook the diced ingredients and add the salt. After the "juice" is coming out of the vegetables, add the water and let the soup cook until everything is soften.
- Finally add the almond milk, let it gently cook for another 10 minutes and blend everything in the blender finely. Add salt to taste if needed. Tip: if you don't want it that spicy remove the chili before blending.
- Bread Crouton
- In a pan roast the slice of bread in some olive oil and rub the clove of garlic on it. This gives a slight flavor to it.
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