How to make pumpkin soup

Pumpkin is a food that we often eat in our daily life. Pumpkin is very rich in nutritional value. Eating some pumpkin properly can regulate your health. Eating pumpkin can also make the body produce a stronger feeling of fullness, and it has high therapeutic value. You can make pumpkin into pumpkin soup, which tastes very sweet. Eating pumpkin for a long time can also lower blood sugar, promote digestion, eliminate inflammation, relieve pain, and treat burns.

How to make pumpkin soup

Peel the pumpkin, remove the pulp and cut into slices. For the remaining pumpkin seeds, you can follow the method of a predecessor - wash them and roast them in the oven until they turn yellow or stir-fry them in a dry pan over low heat until fragrant, and you will get delicious pumpkin seeds. Place the pumpkin slices in a pot and steam them until soft (about 10-15 minutes). Then use a spoon to press the steamed pumpkin into large chunks and put them into a blender to puree. Pour the pumpkin puree from the previous step into the pot, heat over low heat, and add milk and light cream. At the same time, keep stirring with a spoon to avoid sticking to the pot. Heat until it is hot, then season with sugar according to your taste. The final step is decoration: After serving the pumpkin soup, you can use whipped cream and cooked sesame seeds as decoration to add a sense of color.

Nutritional Value

Long-term consumption of pumpkin can help to replenish qi, lower blood lipids, lower blood sugar, clear away heat and detoxify, protect the gastric mucosa and aid digestion. Its efficacy is mainly suitable for spleen deficiency, malnutrition, lung abscess, and burns caused by water or fire. According to the Compendium of Materia Medica, pumpkin is good for the stomach and liver, and enters the spleen and stomach meridians. It has the functions of tonifying the middle and replenishing qi, relieving inflammation and pain, resolving phlegm and draining pus, detoxifying and killing insects, generating liver qi and benefiting liver blood.

Benefits of eating pumpkin soup

Pumpkin is rich in carotene and vitamin C, which can strengthen the spleen, prevent gastritis, prevent and treat night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two vitamins, A and D. Vitamin A can protect the gastrointestinal mucosa and prevent diseases such as gastritis and gastric ulcers. Vitamin D can promote the absorption of two mineral elements, calcium and phosphorus, and thus strengthen bones and tendons. It has a certain preventive effect on common diseases such as rickets in children, myopia in adolescents, and osteoporosis in middle-aged and elderly people.

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 and has special therapeutic effects on preventing and treating diabetes and lowering blood sugar.