Roasted pumpkin soup - web medicine

How to make roasted pumpkin soup sponsored by you, nutritional and healthy secrets for the recipe for roasted pumpkin soup, ingredients to prepare roasted pumpkin soup. Roasted soup is one of the nutritious soups and beneficial to the health of the body, and it can be taken by everyone, here is one of the easy ways to prepare it, along with some nutritional and healthy tips. 2.5 tablespoons of olive oil. 3 cloves of garlic. 1.5 kg of fresh pumpkin, cut into cubes. 20 g butter. A medium -sized, washed and sliced ​​into slices. 2 medium -sized potatoes peeled, chopped. 1 liter of chicken sauce. 15 grams of pure cream, equivalent to about a tablespoon. 1 tablespoon of fresh garlic chopped. Salt and black pepper as desired. Cytaba -bak sliced, fried or fried toast as wishing to serve. It should be noted that the nutritional values ​​shown in the next table without adding bread or toast to the roasted pumpkin soup, and now there are some nutritional values ​​for a single nutritional share: steps to prepare roasted pumpkin soup, heat the oven to 180 ° C in a large tray. Put the pumpkin, garlic in a bowl, add oil, salt and pepper and stir well. Put the pumpkin mixture in one layer with one bowl and bake the mixture for 40 minutes until the pumpkin turns golden. Melt the butter in a suitable bowl on medium heat, add leeks and cook the ingredients while stirring for 3 minutes until the leeks are tender. Add potatoes and stir for 5 minutes. Add the sauce, two cups of cold water, reduce the heat and leave it on the fire for 15 minutes until the potatoes are tender. He puts the mixture, adds it to the roasted pumpkin and garlic, and cooks it together for 5 minutes, and make sure you add the pumpkin in groups until smooth. Mix the mixture well on low heat and keep stirring for 2 to 3 minutes. Sprinkle the mixture with cream and crushed garlic to serve, and you can serve the soup along the toast. Nutritional notes are a nourishing food for different age groups, it can suit the elderly, especially those with teeth and swallowing problems because it is soft and easy to digest, and at the same time it is an ideal food for children and provides many vitamins and minerals they need to avoid their physical development and spiritual development as a source of amino and Avoid, avoid calf, to avoid calf, to avoid calf, to avoid calf, to avoid calf weight gain and obesity. Replace the butter with vegetable oil to prevent heart disease. Eat pumpkin If you want to lose weight, it is rich in dietary fiber that contributes to improving the feeling of fullness and fullness, and thus; Improving weight loss. Roasted pumpkin soup and diabetes patients are ideal and useful for a diabetic patient if you replace the low -fat or milk cream to reduce the percentage of saturated fats. Pumpkin has long been known in promoting the health of a diabetic, as it has been found to play a role in regulating blood sugar levels, and that the seeds play a role in regulating the work of insulin in the body. Diuretics and help with the prevention of kidney stones roasted pumpkin soup and heart patients are useful to promote cardiovascular health and prevent heart attacks and strokes. With pumpkin containing the necessary minerals for the work of the heart, such as potassium and magnesium, which regulates blood pressure levels and keeps it within the natural rate, it makes a useful food to strengthen the heart muscle and regulate its work and its rate. In this recipe, it is preferable to pay attention to the amounts of sodium and reduce the additional salt. Use milk instead of cream or a low -fat -cream type. Make sure you eat pumpkin. It contains fiber, potassium and vitamin C, which contributes to reducing blood pressure, which increases the maintenance of the health of the heart. Roasted pumpkin soup and pregnant women’s soup are useful for a pregnant woman because it is rich in folic acid that is important to you, the development and growth of your fetus and its protection against malformation of nerve tubes, especially during the first three months and a source of many other important vitamins. It helps to improve digestion, digestive system, prevention and digestion. A very rich source of antioxidants, vitamins and minerals. There is no damage to taking a pregnant woman with roasted pumpkin soup, but calculating the intake -quantity to suit all daily calories, to avoid unwanted weight gain. Calories and nutritional values ​​for roasted pumpkin soup per session calorie 322 calories, protein, 11.3 grams, total fat 12.7 g, total carbohydrates 46.1 grams, food fiber 4.6 grams of sodium 851 milligrams, 11 milligrams, total sugar, 8.1 g, vitamin D, 3 microgram. 5 Milligram Potassium 1979 Milligram