Cream of pumpkin soup
Enjoying a hot pumpkin soup in the cold months helps prevent seasonal ills, as well as recharging the body with powerful antioxidants.
A simple and wholesome dish, naturally sweet, perfect to enjoy with small crunchy bread croutons.
Pumpkin and potato are autumnal ingredients, they enhance each other and give you a truly surprising taste.
You can reheat by adding vegetable broth or hot water until the desired consistency is achieved.
It can be served with toasted pumpkin seeds and extra virgin olive oil to taste.
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ALWAYS IN A GOOD MOOD
We can undoubtedly say that pumpkin is a food with a low glycaemic index, 100 g provide only 26 Kcal, the carbohydrate content is very low and the fibre, vitamin and mineral content is high.
Remineralising, pumpkin contains substances that positively affect mood and promote sleep quality. Rich in antioxidants that lower the risk of chronic diseases, it contains many vitamins (vitamin A, C, E) and folates that boost the immune system and promote healthy eyes and skin.
