Soup of the Day: Soothing Pumpkin

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August 10, 2011 – When you’re down and out, work isn’t going too well and you feel a flu is looming; nothing tastes like comfort like a steaming hot bowl of creamy soup!

Anything in the squash family tastes amazing roasted and especially as hardy soups.

Our friends at Anchor Farms have shared with us their delicious recipe for a Soothing Pumpkin Soup.

 

Why Pumpkin?

Aside from its full flavours, the pumpkin is one of the most nutritious fruits out there.  Yes, though pumpkins are generally treated like a vegetable, it is actually a fruit.

Pumpkins are rich in antioxidants that have anti-aging and disease-fighting properties, and a great source of vitamins and minerals.

A fibrous fruit, increasing your intake of pumpkin in your diet will also decrease the chances of constipation.

Alpha-carotene and beta-carotene are also found in pumpkins, which boost immunity, decrease the risk of heart disease, and reduce the risk of developing cataracts.

 

 

Soothing Pumpkin Soup

 

 

Ingredients

Butternut pumpkin

Celery

Carrot

Potato

Leeks

Dhania

Chicken stock

Butter

Milk

 

 

 

Method

1. Wash celery, carrot, butternut, potato leeks and Dhania.

2. Peel and chop pumpkin, potato and carrots, and leeks into cubes.

3. In a pot put  butter and let it melt over medium heat and add chicken stock.

4. Add milk and all of the other ingredients except the Dhania.

5. Let them boil until soft.

6. Remove from pan, put in a food processor with the Dhania.

7. Process until smooth.

8. Add salt and black pepper to taste

 

Serve

This soup is best enjoyed during the cold weather or when one is ailing.  An accompaniment of croutons or toasted French bread will definitely take it to the next level.

 

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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