Thai Pumpkin Soup is a healthy and nutritious dish which is easily prepared. It freezes well, so once made it can easily be thawed and ready to eat.
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure.
The bright orange color of pumpkin comes from its rich supply of beta-carotene, which the body converts to vitamin A. This essential vitamin promotes eye health, and just a single cup of pumpkin provides over 200% of the recommended daily value of vitamin A. In addition, pumpkin is a great source of antioxidants, which have been suggested to help prevent cataracts and slow the development of macular degeneration.
Pumpkins are ready to harvest and eat in Autumn. The beginning of autumn is often also the start of cold and flu season. Help guard against sickness with a regular serving of pumpkin soup. Its high vitamin A content may help the body resist infections and viruses. If you do catch a cold, pumpkin can help you recover faster, thanks to its high vitamin C content.
Magnesium is a vital component to more than 600 chemical reactions in the body, including controlling blood pressure, regulating blood sugar levels, reducing the risk of heart disease and much more. Magnesium is also necessary for healthy menstruation. Yet, the vast majority of adults are deficient in this essential mineral. Pumpkin seeds are a great natural source of magnesium, and are easy to prepare. Save the seeds when preparing the soup. Simply spread them on a sheet, sprinkle with salt, and bake at 180 degrees C. Roast until toasted, about 25 minutes. Pumpkin seeds are also a good source of other nutrients, including manganese, copper, protein, and many anti-oxidants.
Pumpkin contains lots of fiber, which is known to help slow digestion and promote satiety, keeping you feeling fuller longer. In addition, it is also a great low-calorie food, with just about 50 calories per serving.
When consumed, the high beta-carotene content in pumpkin helps protect the skin from the sun’s wrinkle-causing UV rays.
So, take advantage of this awesome fruit. Yes, technically it is a fruit, any time of the year!
Pressure cook some chicken bones with 8 cups of water, a Bay Leaf, salt and pepper to taste. Takes about 30 minutes. Alternatively, used a chicken stock cube or vegetable stock cube.
Dice the onion and ginger and sauté in a large pot with some Toasted Sesame Oil along with the spices. Deseed the pumpkin and remove the skin. Cut into cubes and add to the pot along with the stock. Brin to the boil and simmer for about 20 minutes. Blend the soup into a fine puree and add the coconut milk. Cook for another 5 minutes and add salt and pepper to taste.
Garnish with fresh coriander and black pepper and some Lime Zest.
It freezes well, and can be put in tubs and frozen.