Healthy pumpkin soup. Pumpkin Puree Soup: Health Benefits, Diet Recipes. People with such diseases should not eat pumpkin.

21.08.2020 Tools and fixtures

pumpkin - 2 kg;
tomatoes - 3 pcs;
celery root - 300 gr;
bacon or brisket - 30 gr;
onions - 2 pcs;
garlic - 2 cloves;
grated parmesan - 1 tablespoon;
red paprika, ground black pepper - to taste;
a mixture of dried herbs to taste;
hot red pepper - to taste;
vegetable oil - 1 tablespoon;
parsley, pumpkin seeds for serving.

1. Prepare the vegetables for the soup: peel the pumpkin and cut it into small cubes, as in the photo.

2. Chop the celery root, onion and red hot peppers. Don't overdo it with hot peppers. Everything is good in moderation. Pour boiling water over the tomatoes, peel, remove the seeds and cut into small pieces.

3. Place a heavy-bottomed saucepan on the fire, chop the bacon or bacon. Add a spoonful of vegetable oil to a saucepan, then bacon or brisket and fry until a pleasant caramel shade.

4. Now add chopped celery, onion, garlic, red hot pepper, black pepper, herbal mixture, reduce heat, cover the pan with a lid and simmer for 5-6 minutes.

5. Add pumpkin, tomatoes and add 2 cups water (or vegetable broth), season with salt to taste and cook over low heat for about 20-25 minutes, until pumpkin is tender.

6. Purée the soup with a blender until smooth. Now add a spoonful of grated Parmesan or any other aged cheese, simmer the puree soup and remove from heat.

7. Pumpkin puree soup - thick, aromatic and warming ready. Serve hot, garnish with herbs and some pumpkin seeds. Croutons made from dark Borodino or gray rye bread are perfect here. Enjoy your meal.

Friends, perhaps some of you will think that this is not a very good pumpkin soup recipe for weight loss, since it contains enough fatty brisket or bacon, cheese, which increase the calorie content of our pumpkin soup.

Let's count. The calorie content of pumpkin is only 28 kcal per 100 grams, and this is the basis of our soup. Adding a small amount of brisket or bacon, a spoonful of grated Parmesan will practically not affect the calorie content of the finished soup, but its taste will become much more interesting and richer.

And in order to finally convince you in my words, I will bring pumpkin soup without the addition of brisket and cheese and with their consideration.

Look: the calorie content of pumpkin soup with bacon and parmesan is 34,4 kcal per 100 grams. The calorie content of pumpkin soup without these additives is 28,1 kcal per 100 grams.

As you can see, there is a difference, but it is quite small. If you eat a portion (300g) of lean soup, you get 84,3 kcal, and the same portion of pumpkin soup with bacon and parmesan will give you 103,2 kcal. The difference is less than 20 kcal.

If you are losing weight, of course, you need to strive to ensure that the food is there, but you should not forget about its taste. After all, tasteless and monotonous food quickly gets bored, begins to pull for sweet or fatty, and not far away.

Therefore, try to find a compromise between calorie content and taste. Both are equally important for.

Hope you like this recipe. Share it with your friends on social networks. I will be glad to know your opinion about pumpkin soup, leave it in the comments.

A few decades ago, many perceived pumpkin as a melon crop, from which you can make delicious cereals, pies, it was used to feed livestock. Studies in recent years have shown that a pot-bellied vegetable is a storehouse of useful substances, its use in food brings great benefits.

But can everyone eat pumpkin dishes? Is its use allowed for one-year-old babies, women during pregnancy and people with health problems? Can those who go through the difficult path of losing weight include pumpkin in their diet?

The benefits and harms of pumpkin

Scientists have found that pumpkin contains high amounts of potassium, which helps to strengthen the cardiovascular system. It turns out that it is not carrots that hold the record for beta-carotene content, but pumpkin, which contains 5 times more of this substance. As you know, carotene is converted into vitamin A, which strengthens the immune system and slows down the aging process.

There is 1 gram of protein per 100 grams of an autumn vegetable. This indicator is even higher than in quail eggs. Thanks to the positive effect of pumpkin on the gastrointestinal tract, toxins, toxins and dangerous cholesterol are removed from the body, and constipation is eliminated. It is also recommended for atherosclerosis, cholelithiasis, diabetes.

Zinc contained in vegetable seeds has a positive effect on the condition of the nail plate, hair, helps to reduce acne, is a natural remedy for worms. Pumpkin contains rare vitamin T, as well as C, E, PP and B vitamins. and elements such as calcium, magnesium, phosphorus, and iron. The antibacterial and analgesic properties of the "pharmacy vegetable" have been proven.

Several other interesting and useful qualities of pumpkin are known. It normalizes the process of metabolism and assimilation of food. Vitamin T (carnitine) is involved in the breakdown of fats. As a result, not only weight is reduced, but the body receives energy for normal functioning.

Unfortunately, there are a number of contraindications for eating pumpkin. First of all, it is a severe form of diabetes. The rest of the prohibitions apply to raw pumpkin juice. Doctors do not advise those who suffer from duodenal and stomach ulcers, as well as gastritis with low acidity, to drink it. Banned pumpkin and diarrhea.

Slimming Pumpkin Soup Recipe

The calorie content of an orange vegetable is low - only 22 kilocalories per 100 grams of product, and it contains few carbohydrates. Therefore, pumpkin is included in diets that are used for weight loss - for example, "Diets" at Belonica. We offer you a step-by-step recipe for one of the options for a very tasty chicken soup, which will also help you lose weight.

Advice: instead of breast, you can take meat from a chicken leg or thigh - it tastes more tender.

Ingredients

Servings: - + 9

chicken fillet 200 g
pumpkin ½ kg
bulb onions 80 g
carrot 250 g
ginger 50 g
garlic 2 teeth
turmeric 2 tsp
salt to taste
ground black pepper taste

Per serving

Calories: 84 kcal

Proteins: 7.6 g

Fats: 0.7 g

Carbohydrates: 11.9 g

40 minutesVideo Recipe Print

We will cook the soup without oil, so some products need to be baked. This is a healthier way to cook. Plus, baked vegetables are much tastier than boiled ones. So, line a baking dish with parchment, place one medium peeled onion on it.

Place the sliced \u200b\u200bpumpkin next to it. The pieces should be about 1 cm thick. Turn the oven to 200 ° C. It is better to put a baking sheet with water on the bottom - then the vegetables will turn out to be more juicy. For baking onions and pumpkin, 35-40 minutes should be enough.

Cook chicken fillets in salted water. For aroma, you can add bay leaves and allspice peas to the water. The meat will be ready 20 minutes after boiling. Then take it out, cover (so as not to dry out) and cool.

Grate the ginger, and chop the carrots into small cubes, squeeze the garlic. Send vegetables to simmer in chicken broth.

Cut the baked onion into small pieces and punch in a blender. Cut the pumpkin and meat into cubes. Add them to the broth after 15 minutes. Add seasonings, after 3 minutes you can turn off.

Advice: adherents of a vegetarian diet and those who prefer lean dishes can cook the soup according to the same recipe, but in water, without meat.

Garnish the soup with finely chopped herbs when serving. Then it will turn out bright and beautiful, as in the photo. The soup does not contain potatoes and cereals, therefore it is low in calories.

Pumpkin for pregnant women and breastfeeding

Experts agree that the pumpkin must be eaten by expectant mothers. For pregnant women there are no special contraindications for pumpkin. It is necessary to take into account not only individual ailments, but also individual intolerance to the product.

There are also no restrictions on pumpkin dishes during breastfeeding. It is worth remembering that the vegetable must be cooked without the use of hot spices, honey, salt. To begin with, it is recommended to eat a little pumpkin dish and see how the baby reacts. If after 2-3 hours his condition does not change for the worse, then you can increase the portion.

Important: when buying a pumpkin, you need to ensure that the fruit is a uniform orange color, without traces of rot, cracks or damage by rodents.

Pumpkin soup for children under 2 years old

The presence of a large amount of nutrients makes pumpkin an essential product in the diet of both adults and children. But loving mothers have questions: at what age can a baby be given a pumpkin? How to prepare it and how much to give?

The vitamin-rich vegetable can be mashed at 6 months of age. In the case when the baby is artificially fed, then from 4.5 months. To begin with, the baby should be given no more than half a teaspoon and see how the child's body will transfer the new food. If everything is fine, then gradually the portions can be increased.

An apple or carrot is already added to the puree every year. The crumb can already cook pumpkin porridge (semolina, oatmeal, rice) with the addition of vegetable pulp, soups. The first soup will be in the form of mashed potatoes, consisting of boiled pumpkin, potatoes, carrots, ground with a blender with the addition of boiled water.

At the end of the second year of life, the child will easily cope with the soup, in which all the vegetables are cut into pieces. The classic version is with the addition of potatoes, rice, onions, cauliflower and meatballs. All vegetables in it should be boiled or lightly baked, but not fried.

For children, there are the same contraindications as for adults: hepatitis, some forms of diabetes, diseases of the gastrointestinal tract and genitourinary system. If you notice an unusual reaction in a child after eating a pumpkin dish, it is worth contacting a pediatrician for advice.

Pumpkin for pancreatitis and diabetes

With such a dangerous disease as pancreatitis, pumpkin is not only allowed, but even recommended by doctors. It reduces inflammation, neutralizes the effect of irritating substances. It is easily and quickly absorbed, therefore it does not create an increased burden on the pancreas. Pumpkin is eaten only boiled or steamed, cooked in mashed soups or added to rice porridge.

For type 1 and type 2 diabetes, experts also advise eating pumpkin dishes, including soups. They not only saturate the body with useful substances, but also help to remove toxins, restore blood vessels, and reduce weight. Diabetes is dangerous with complications, and pumpkin can heal the body, remove excess fluid and toxins, and normalize glucose levels. But it must be borne in mind that excessive consumption of the autumn fruit will also not be useful.

Important: for diseases such as pancreatitis, diabetes and others with a chronic course, you should consult your doctor regarding diet and diet.

Pumpkin is one of the rare foods that have almost no contraindications. But she has a lot of advantages! Pumpkin is well stored all winter, it is convenient to freeze it in pieces and grated. An orange vegetable can be eaten all year round - there are a lot of recipes for cooking pumpkin dishes. Be healthy!

Pumpkin puree soup is a dietary meal with many health benefits. It is allowed during weight loss, as well as dieting due to illness. Regular consumption of the soup helps to restore the functioning of the digestive system, improve stool, maintain and strengthen overall health. Despite the low calorie content, the dish quickly saturates the body. It is prepared according to different recipes.

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Beneficial features

Lean soup has many health benefits:

stabilizes metabolism;
improves bowel function;
reduces the content of harmful cholesterol in the blood;
removes toxins and toxins;
saturates the body with the necessary trace elements;
improves memory;
supports immunity.

There are many recipes for preparing the first course. The lowest calorie is classic.

Diet soup

The dietary or classic recipe allows you to cook pumpkin soup in water with a calorie content of 33 calories per 100 grams. BJU of such a dish will be 1 g of protein, 1 g of fat and 6 g of carbohydrates.

Required:

0.5 kg of the main vegetable;
100 g carrots;
100 g sweet pepper;
1 clove of garlic;
glass of water;
chopped greens.

Preparation:

1. Peel and cut all vegetables into small pieces.
2. Cook the pumpkin and carrots for 25 minutes.
3. Fry onions in a pan.
4. Mash the garlic with a knife and mix with the onion.
5. Add the onion-garlic mixture to the vegetables and cook for 5 minutes.
6. Grind the soup with a blender.

Sprinkle with herbs before use.

With cream

Creamy cream soup will help satisfy your hunger for a long time at lunchtime.It is not a good idea to store the product after cooking, so it is best to calculate it by the number of servings.

Required:

300 g pumpkin pulp;
1 onion;
a couple of potatoes;
garlic;
100 ml cream;
half a glass of dry white wine;
1 liter chicken broth.

Preparation:

2. Fry the onion and garlic in butter.
3. Add the rest of the vegetables and simmer over low heat for 10 minutes.
4. Pour wine and broth into the mixture and leave for another 20 minutes.
5. Finally, add spices to the dish.

The calorie content of the creamy soup is 37 kcal per 1 serving. BJU: 0.8 g of proteins, 2 g of fat and 3 g of carbohydrates.

Muesli - composition, health benefits and harms, recipes

With Chiken

A richer creamy soup will help make the meat. It is better to use chicken fillet for a diet. The first can be supplemented with spicy croutons with the addition of tomato and basil.

Required:

500 g of chicken;
a few basil leaves;
1 egg;
0.9 kg pumpkin;
pumpkin seeds;
dill;
200 ml of cream;
spice.

Preparation:

1. Peel the pumpkin, cut into pieces and bake in the oven for 15 minutes.
2. Make mashed potatoes with a blender.
3. Cut the chicken fillet, add the egg and spices.
4. Boil 1 liter of water and add pumpkin puree, meat, cream.
5. Bring to a boil.
6. Serve with pumpkin seeds and herbs.

The calorie content per serving is 100 kcal. BJU: 9 g of protein, 2 g of fat and 13 g of carbohydrates.

With milk and shrimps

In Asia, pumpkin soup with milk and shrimp is preferred. It has a sweet-spicy taste with almost no calories. There are only 17 kcal per serving. BJU: 1 g of proteins, 1 g of fat and 3 g of carbohydrates.

Required:

50 g ghee;
200 g shrimp;
400 g potatoes;
500 g pumpkin;
leek:
500 ml of milk;
spice.

Preparation:

1. Peel vegetables and simmer in melted butter for 10-15 minutes.
2. Put the leek at the end.
3. Boil milk and add vegetables and spices to it.
4. Cook for 20 minutes, then grind with a blender.
5. Pour shrimps with boiling water, peel, fry in vegetable oil and add to the soup at the very end of cooking.

In a multicooker

The easiest way to make your first course is in a multicooker. To do this, you can use a step-by-step cooking recipe.

Required:

300 g of the main vegetable;
55 g butter;
carrot;
bulb;
4 potatoes;
400 g cream;
garlic.

Preparation:

1. Peel and cut the vegetables into cubes.
2. Fry the onions with carrots and garlic in butter.
3. Add pumpkin and potatoes and leave on baking mode for 20 minutes.
4. Then add cream and spices to taste.
5. Set the "Cooking" or "Soup" mode.
6. Bring to readiness.

It is better to serve the dish with croutons, herbs. The calorie content of the dish is 47.2 kcal. BJU: 2 g of proteins, 2 g of fat and 5 g of carbohydrates.

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My weight was especially depressing for me. I gained a lot, after pregnancy weighed as much as 3 sumo wrestlers together, namely 92 kg with an increase of 165. I thought my stomach would come off after giving birth, but no, on the contrary, I began to gain weight. How to cope with hormonal changes and obesity? But nothing disfigures or makes a person younger as his figure. In my 20s, I first learned that overweight girls are called "WOMAN" and that "they don't sew that size." Then at 29 years old, divorce from her husband and depression ...

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As soon as we hear the word "pumpkin" we immediately recall Cinderella, who was traveling to the prince on a pumpkin carriage.

And this is not at all surprising, because an American farmer was able to grow a pumpkin weighing 900 kilograms, from such a pumpkin you can easily make a carriage.

Pumpkin has been known since time immemorial; American Indians loved to fry pieces of pumpkin over a fire, African tribes baked pumpkin, Russians cooked aromatic porridge with millet, and Ukrainian girls gave pumpkin to a boyfriend who was not going to reciprocate.

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Growing pumpkin is not at all troublesome, therefore modern gardeners are very fond of this crop and grow dozens of different varieties of pumpkin.

I would divide the pumpkin into several types:

hard-faced - this is a pumpkin, which was grown by our ancestors, the fruit grows from 5 to 80 kg;
nutmeg - this is a more whimsical type of pumpkin, it grows most often in the southern territories, but the taste is very fragrant;
ore - this pumpkin differs from the hard-bore pumpkin in its impressive size;
decorative - this pumpkin is grown for decoration, to create compositions.

Benefit and harm

Modern chefs prepare many pumpkin dishes, but mashed soups are especially useful.

Attention is useful! Pumpkin puree soup is especially useful in winter, as it contains a large amount of vitamin D, which we lack due to the lack of sunlight.

Be careful! The carotene in pumpkin is a strong allergen and can cause an allergic reaction.

For the preparation of soups, it is better to choose a hard pumpkin of the Dachnaya or Rossiyanka variety, or a large-fruited pumpkin of the Gribovskaya variety.

When choosing a pumpkin for soup, pay attention to the density of the pumpkin pulp, it should not be juicy, but a little mealy.

When choosing a pumpkin in a market or store, be careful.

The stem of the pumpkin must be dry and free of mold.
The pumpkin skin should not be too tough, the hardness of the skin is a sign of old age.
The pumpkin should be free of spots, if the pumpkin is covered with spots, then it may have a moldy taste.

If you do not buy whole pumpkin, inspect the cut edges of the pumpkin, they should not be soft and slippery, and the seeds should not be covered with mold.

How many calories are in pumpkin puree soup, learn from the recipe below.

Difficulty: simple.
Calorie content: 40 kcal per 100 g.
Servings Per Container: 4.
Time of consumption: lunch.
Cooking method: cooking.

Main ingredients:

pumpkin - 1 kg.;
onions - 200 gr.;
carrots - 150 gr.;
cream - 300 gr. (fat content not less than 20%);
vegetable oil;
salt;
pepper.

Additional ingredients:

crackers;
pumpkin seeds.

Finely chop the onion.
Grate carrots on a coarse grater.
Peel the pumpkin and cut into cubes.
Pour vegetable oil into a saucepan (3-4 liters) and fry the onion until transparent.
Add carrots to the onion, fry lightly.
Add pumpkin, stir and cover with water so that vegetables are 1 cm covered.
After boiling, cook for 15-20 minutes. Season with salt and pepper.
Important! Vegetables are salted shortly before the end of cooking.
Grind with a blender, add cream, bring to a boil and immediately remove from heat.

Important! The soup should not be allowed to boil for a long time, as the cream may curdle and the nutrients will lose their properties.

Before serving, add homemade crackers and garnish with pumpkin seeds.

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms. If you want to cook pumpkin puree soup with cream, go to, you can cook from a variety of vegetables with.

Cooking puree soup, see the video:

There are several options for pumpkin soups that can be classified as especially vitamin, depending on the combination of ingredients, you can achieve different results.

If you want to stop the aging process, saturate your body with vitamin D and enrich it with iodine, then puree soup with pumpkin, celery and pine nuts is for you.

Difficulty: simple.
Servings Per Container: 4.
Time of consumption: lunch.
Cooking method: cooking.

Main ingredients:

pumpkin - 500 gr.;
stalked celery - 300 gr.;
water - 0.5 l.;
bow - 1 head;
garlic - 1 clove;
cheese - 100 gr.;
pine nuts - 2 tbsp

Additional ingredients:

toast;
greenery.

Peel and cut the pumpkin and celery into small cubes.
Fill with water and put on fire. Cook until tender. Important! Celery should be placed in a saucepan 10-15 minutes later than pumpkin.
Saute finely chopped onion and garlic until golden brown.
Combine the pumpkin with refried vegetables and grind with a blender.
Add finely grated cheese to the saucepan, wait for it to melt and remove from heat. For this soup, Brie or Parmesan cheese is ideal, but if you only have melted cheese at home, you can add it, it just tastes more creamy ...
Fry pine nuts in vegetable oil, finely chop the greens.
Sprinkle the soup with croutons, pine nuts and herbs.

If you want the cholesterol level to be in order, the blood vessels to be strong and elastic, and the brain to work perfectly, then you need to eat red fish, which contains unique omega-3 fatty acids.

How to make a puree vitamin soup, you will learn from the video:

Cooking time: 30 - 40 minutes.
Difficulty: simple.
Servings Per Container: 4.
Time of consumption: lunch.
Cooking method: cooking.

Main ingredients:

pumpkin - 300 gr.;
celery root - 300 gr .;
onions - ¼ onions;
leeks - 100 gr.;
salmon (or any other red fish) - 150 gr.;
garlic - 1 clove;
olive oil - 2 tablespoons l.

Additional ingredients:

thyme;
greenery;
sesame oil.

Cut all vegetables into small cubes.
Heat olive oil in a saucepan, add a small piece of butter, add thyme and garlic.

If you add a little butter to the vegetable oil when frying vegetables, the vegetables will not burn, but will acquire a pleasant golden hue, while the taste of the dish will be more delicate.

Fry until golden brown, add a little water and cook until tender.
Grind with a blender if you want to achieve uniformity, or crush with a crush if you like to come across pieces of vegetables. Salt.
Add chopped fish and cook for 5 minutes.
Add herbs and drip a few drops of sesame oil.

Many doctors recommend eating pumpkin raw, especially for pregnant women, but we are not used to taking this vegetable raw, so we recommend a dietary or lean pumpkin puree soup, it does not include high-calorie ingredients, but is able to retain a maximum of nutrients.

Cooking time: 20-30 minutes.
Difficulty: simple.
Servings Per Container: 4.
Time of consumption: lunch.
Cooking method: cooking.

Main ingredients:

pumpkin - 500 gr.;
bow - 1 head;
carrots - 1 pc.;
tomato - 1 pc.;
bell pepper - 1 pc.;
garlic - 2 cloves.

Additional ingredients:

curry;
greenery.

Cut the vegetables into small cubes, put in a saucepan.
Fill with water 1 cm higher than vegetables and cook until tender.
Salt and grind with a blender until puree.
We vary the density by adding water, add garlic and curry and simmer for 5-10 minutes over low heat.

Important! You can vary the thickness of the soup with skim milk.

In the adult menu, unfortunately, pumpkin is not the most popular vegetable, but our children begin their acquaintance with vegetables from squash and pumpkin. Read more about Diet Puree Soup c.

Watch a useful video of making diet pumpkin puree soup:

Never cook for a child for future use, the soup should be prepared per serving.

Ingredients:

pumpkin - 50-70 grams;
rice - 1-2 tbsp. l.

Pay special attention to the freshness of the product you are going to cook.

After all, it is very important that the child is not poisoned in any way.

Boil the pumpkin in water, add the boiled rice, cook for 5 minutes and puree with a blender.

If the mixture is thick, you can add some breast milk, formula or water.

Important! Don't add whole milk unless your child is accustomed to it.

The recipe for pumpkin puree soup for a baby after a year is significantly different from the previous recipe. At this age, we can already cook soup for a child in chicken broth.

Ingredients:

pumpkin - 70 grams;
rice - 1-2 tbsp. l .;
chicken broth - a glass of 250 ml;
a slice of boiled chicken - 50 gr.

Cook chicken broth, boil rice in it.
When the rice is almost ready, add the pumpkin and cook until tender.
Grind with a blender until puree.

It is better not to add salt!

Low-calorie pumpkin can be combined with not quite ordinary products, such combinations are suitable for those who tirelessly monitor their slimness.

How to cook a healthy soup for a one-year-old child, watch the video:

Cooking time: 30 - 40 minutes.
Difficulty: simple.
Servings Per Container: 4.
Time of consumption: lunch.
Cooking method: cooking.

Main ingredients:

pumpkin - 600 gr.;
water - 1 liter;
onions - 2-3 pcs.;
fresh ginger - 2 cm.;
cream - 100 gr.;
butter - 50 gr.;
shrimp.

Additional ingredients:

greenery;
potatoes.

Cut vegetables into cubes, put in boiling water and boil until tender.

Cooking time: 15-20 minutes.

Bring with a blender to a puree state.
Add salt, cream, butter, ginger, bring to a boil and turn off immediately.
Decorate with boiled shrimps and herbs.

Making shrimp puree soup is very simple, as shown in the video:

If your diet does not allow for potatoes, then it should be eliminated from the recipe by adding pumpkin by the weight of the potato.

Puree soups can be prepared from any vegetables that you like: from or cabbage, from, with, even from.

Let's sum up

Pumpkin is a very versatile vegetable that can be used in more than just soups. Pumpkin can be fried, baked, cooked with porridge and even cooked from it and safely used for weight loss.

The sunny color of the pumpkin will help maintain an upbeat mood during the snowy winter, the rich pumpkin harvest will delight any gardener, and the low calorie content of the pumpkin will delight any young lady.

Cook with love! Enjoy your meal!

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To make mashed pumpkin soup you need:

peel 5 kg of pumpkin from seeds and peels;
cut the peeled pumpkin into small pieces;
lightly fry 3 onions and 2 cloves of garlic in butter;
mix onions, garlic and pumpkin;

add salt and ground pepper to the resulting mixture;
season the dish with 2 g of ground nutmeg;
add 1 glass of vegetable broth;
simmer the pumpkin for 25 minutes;
fry 100 g of pumpkin seeds without adding oil;
serve a dish with pumpkin seeds, rye croutons, parmesan cheese and tomatoes.

Despite the fact that the calorie content of pumpkin cream soup per 100 grams is quite low and does not exceed 65 kcal in the classic cooking recipe, you should not abuse such dishes during diet and weight loss.

Salt is added to pumpkin soups, which tends to retain fluid in the body. Because of the salt, the process of dropping kg will go much slower, and swelling may also occur.

The components of the dish are butter, parmesan, cream, which contain a fairly large amount of fat. The number of such foods eaten should be strictly limited during the diet.

The benefits of pumpkin soup

The beneficial properties of pumpkin soup include:

with the regular use of such dishes, the work of the heart is normalized, the condition of the vessels improves;
cream soups are useful for cleaning the kidneys and liver, due to the rich vitamin and mineral composition, they have a beneficial effect on vision;
proven benefits of pumpkin soups for the nervous system, activation of metabolism;

such dishes have a mild diuretic effect, are suitable for the prevention of constipation;
during pregnancy, pumpkin soup helps to cope with toxicosis, nausea;
numerous studies have confirmed the benefits of pumpkin soup for strengthening hair, nails, skeletal system;
the dish is full of foods with good antioxidant properties, therefore it helps to prevent the development of oncology.