3 Tasty Recipes For A Light Pumpkin Soup

Any healthy and nutritious diet should include a delicious light pumpkin soup. In addition to being healthy, they are very appetizing and easy to make. In fact, the high nutritional value makes pumpkins indispensable when it comes to eating healthy.

Light pumpkin soup: Fiber, potassium and minerals

A tasty, light pumpkin soup provides the body with protein, carbohydrates, fiber, sodium, potassium and other minerals. For breakfast, lunch or dinner – hot or cold  – these delicious recipes are the key to maintaining a balanced diet rich in vitamins.

Along with these benefits, a light pumpkin soup is an excellent addition to any diet and exercise routine. The low calorie intake helps you achieve and maintain your ideal weight.

These are the steps to make a light pumpkin soup that is quick, fun, delicious and above all nutritious.

Light pumpkin soup with parsley

Ingredients

• 750 grams of pumpkin
• 1/2 onion
• 4 medium-sized carrots (80 g)
• 1/2 leek (30 g)
• 6 cups water or vegetable broth (1.5 liters)
• Light, fresh cream cheese
• Pepper
• Salt
• Parsley

Preparation

1. Boil water or broth with a pinch of salt in a large saucepan.
2. Add washed pumpkin, carrots, leeks and onions, which you have cut into small pieces.
3. Cook the vegetables for at least half an hour or until soft. Set them aside.
4. Add salt and pepper to taste.
5. When the vegetables have cooled down, add cream cheese and mix until you get an even consistency without lumps.
6. Then add a pinch of salt and pepper.
7. Finally, serve the soup with small pieces of toast and sprinkle over some parsley.

Light pumpkin soup with eggs

Ingredients

• 750 grams of pumpkin
• 1 squash
• 4 medium-sized carrots (80 g)
• 1 leek (60 g)
• 2 cups water or vegetable broth (500 ml)
• 2 tablespoons light cream cheese (40 g)
• Black pepper
• 2 boiled eggs
• Salt
• Rosemary

Preparation

1. Heat the water or broth in a saucepan.
2. Then cut the pumpkin in half and remove the peel.
3. Wash both halves and cut them into small cubes.
4. Cut or make cubes of carrots, onions, peeled squash and leeks.
5. When the water starts to boil, add in all the vegetables. Add salt and pepper to taste.
6. Boil the soup for approx. 30 minutes or until the pumpkin is tender. Allow to cool, then add the cooked eggs.
7. Then use a hand mixer and mix until you get a smooth, good mixture.
8. You can serve this soup hot or cold.
9. Finally, you can add croutons, pepper and rosemary to taste.

Pumpkin soup with roasted seeds

Ingredients

• 750 grams of pumpkin with the seeds
• 1 onion
• 1/2 leek
• 2 potatoes
• 1/2 eggplant
• 6 cups water or vegetable broth (1.5 liters)
• 2 tablespoons light cream cheese (40 g)
• Salt and pepper
• Olive oil

Preparation

1. First remove the seeds from the pumpkin, shake them and set them aside.
2. Then peel the pumpkin and cut it into medium-sized pieces to make it easier to cook.
3. Wash, peel and cut up onions, potatoes and eggplant.
4. Then add broth or water to a large saucepan and heat over medium heat until it starts to boil. Then you have in the vegetables. We recommend that you use as little water as possible, so that the nutrients for the various vegetables are concentrated.
5. Cook the soup over medium heat for 25 minutes or until the vegetables are soft.
6. Then, heat olive oil in a pan. Saute leeks and onions until both ingredients have changed color.
7. Then add a pinch of salt.
8. When the vegetables are soft, remove the pan from the heat and allow to cool. Add salt and pepper to taste.
9. Put the mixture back over the heat for two to three minutes.
10. Then add the cream cheese little by little and stir until it has the right consistency.
11. Add salt and pepper to taste.
12. Finally, the soup is served in a deep bowl and garnished with pumpkin seeds, toast, croutons, etc.