PUMPKIN SOUP with almond and sage

                                  
                             PUMPKIN ❤


The benefits:

we always read that vegetables are good for health ,good sources of health benefits and contain good amounts of vitamins and minerals .





Vegetables nutrition has widely drawn the attention of fitness conscious as well as food scientists alike for their proven health benefits . Majority of day to day used vegetables are very low in calories, and saturated fats . for example "the pampkin"
Scientific studies have shown that this low calorie but nutrient-rich food help human body to stay fit and free from diseases.

Consuming it twice a week can reduce risk of many lifestyle related health conditions and dangerous strange diseases .. as nutritionists advise clients on
And many studies have suggested that increasing consumption of plant food like this yellow vegetable decreases the risk of obesity and overall mortality .it can also help stave off diabetes ,heart disease and promote a healthy complexion and hair increased energy, and everall lower weight.

        

                                            

 Pumpkin is a one of the best know sources of  Beta-carotene , a powerful antioxidant
that gives orange vegetables and fruits their beautiful color .beta-carotene is converted to vitamin A in the body once it is eaten.
Consuming food rich in beat-carotene like pumpkin may reduce the risk of developing certain type of cancer , offer protection against asthma and heart desease, and delay aging and body degeneration
 
Eating pumpkin is good for the heart .the fiber potassium and vitamin C content in pumpkin all support heart health. And consuming adequate potassium is almost as important as decreasing sodium intake for the treatment of hypertension .

 There are many creative ways pumpkin can be incorporated into your diet ,including dessert ,soups ,salades and preserves.
So ..as a fun of heathy yammy food i choose this recipe to share with you the most beautiful and the smartest way to make your diet delicious and the same time super healthy..

 My recipe for today :
       
  pumpkin soup with Almond and sage

this fast recipe delivers slow-cooked flavor.pumpkin is one of the few  vegetables whose canned version is quite good .Saving you lots of time and efforts . Just be sure you dont accidentally grab pumpkin pie filling . Wich contains added sugar and spices.                           

the ingredients: 

2 tbsp unsalted butter 
3 sage leaves
1 (8oz) prechopped onion
3/4 cup unsalted rosted blanched almonds divided
1 tbsp all purpose flour
3 cups unsalted chicken stock divided
1 (15oz) can pumpkin puree
3/4 tsp kosher or regular salt 
1/8 tsp ground black pepper
2 tbsp  chopped fresh chives 

You can replace can puree pumpkin with fresh cooked pumpkin ,all you need is to cook it separately before preparing this recipe

Place butter ,sage and onion in a large saucepan or dutch oven over medium high . Cover and cook for 7 to 10 minutes or until onions lightly browned, stirring occasionally.
Coarsely chop 1/4 cup of almonds ,set aside .whisk together flour and 1/4 cup of stock, pumpkin salt and pepper to onion mixture. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes ,stirring occasionally to keep pumpkin mixture from sticking to bottom of the pan .

Place the pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape) . Secure lid on blender and then place a clean towel over opening in lid . Process until smooth. Ladle soup into bowls , sprinkle with reserved 1/4 cup chopped almonds and chives.

                                                                            Enjoy your delicious soup and have fun !