I love home made soup.I always add bones to it plus a spoon full of vinegar to the water I cover the bones with and I bring it slowly to the boil or better still I cook it in the slow cooker as the slow heating and vinegar draws the minerals out of the bone into the liquid.
Today I made a pumpkin soup and added lots of other vegetables the put a dollop of plain yogurt in the center of the bowls as I served it with dry multi grain toast.
The bright orange colour of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
(not too bad, looks like it was inactivity, more than pumpkin eating that gave me the ‘pumpkin pot belly LOL)
Protein 2 grams
Carbohydrate 12 grams
Dietary Fibre 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
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