Pumpkin; alpha-beta carotene and vitamin A thanks to the content of the immune system is supportive. The high pulp contained in it protects intestinal health. Because this pulp leaves the stomach later, it also provides satiety for longer. Don't forget to add onions and garlic, which serve as a shield with its rich content of sulfur compounds, to the soup.
Put 7-8 cubes of chopped (about 300 g) pumpkin, 1 chopped onion and 2 cloves of garlic in a saucepan. After lightly sautéing in olive oil, add 2.5 cups of water. After boiling, pass the mixture through the blender to be homogeneous. Then add 1 cup of milk and bring to the boil for 1 more stone. Add salt and pepper without lowering from January. You can also add nutmeg grater and ginger if desired. With hot water, you can adjust its consistency and density to suit your taste buds.
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