How is Pumpkin and Potato Soup made?

There is no need to say much about potatoes. Everyone has eaten them, and they are the most versatile food. Whether you stir-fry, stew, or fry them, you can pair them with vegetables or meat. Moreover, potatoes are rich in nutrients and are not very expensive. Especially in winter, people prefer to eat foods like potatoes, which are very convenient to store. So, how to make pumpkin potato soup?

Features

Pumpkin and potato soup is easy to make and tastes great.

Materials

Ingredients:

Pumpkin, potatoes

Excipients:

Oil, stock cube, chopped parsley

Production steps

Wash the pumpkin, remove the seeds, cut into small pieces and steam until cooked. Use a spoon to crush the pumpkin into puree and set aside. Wash, peel and cut potatoes into small pieces. Add stock cubes to water and cook into stock. Heat oil in a pan and fry the potato cubes, then pour in the pumpkin puree and broth. Bring to boil and continue cooking for 10 minutes until cooked. Pour the cooked pumpkin and potato soup into a blender and blend into a paste. Pour it back into the pot, bring to a boil, serve on a plate and sprinkle with chopped parsley.

Nutrition

Polysaccharides: Pumpkin polysaccharide is a nonspecific immunoenhancer that can improve the body's immune function, promote cytokine production, and exert multi-faceted regulatory functions on the immune system through pathways such as complement activation.

Carotenoids: The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, thus playing an important physiological function in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.

Pectin: The pectin in pumpkin can regulate the absorption rate of food in the stomach and slow down the absorption of sugars. The soluble cellulose can delay the emptying of food in the stomach and control the rise in blood sugar after meals. Pectin can also combine with excess cholesterol in the body, reducing cholesterol absorption and lowering blood cholesterol levels.

Mineral elements: Pumpkin is rich in cobalt, ranking first among all vegetables. Cobalt can activate human metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. It is an essential trace element for human pancreatic cells. The vitamin C contained in pumpkin can prevent nitrate from being converted into nitrite, a carcinogen, in the digestive tract. The mannitol contained in pumpkin can reduce the harm of toxins in feces to the human body. Pumpkin can eliminate the mutagenic effects of nitrosamines, a carcinogen. It has anti-cancer effects. Pumpkin is rich in zinc, which participates in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenal cortex hormone and an important substance for human growth and development.

Amino acids: Pumpkin contains many amino acids needed by the human body, including high levels of lysine, leucine, isoleucine, phenylalanine, and threonine. In addition, the ascorbate oxidase genotype in pumpkin was the same as that in tobacco, but the activity was significantly higher than that in tobacco, indicating that the content of immunologically active proteins was higher in pumpkin.