How To Make Light Pumpkin Soup

A healthy and nutritious diet should also include a delicious diet pumpkin soup. Besides being healthy, it is very tasty and easy to prepare. The high nutritional value makes pumpkin soup indispensable when it comes to healthy eating.

Fiber, Potassium and Minerals

A tasty diet pumpkin soup provides your body with protein, carbohydrates, fiber, sodium, potassium and other minerals. At breakfast, lunch or dinner (hot or cold), these delicious recipes are important to maintain a balanced diet rich in vitamins.

Along with these benefits, light pumpkin soup is an excellent addition to any diet and exercise routine. The low amount of calories can help you reach and maintain your ideal weight. Here are the steps to make a light pumpkin soup that’s quick, fun, delicious, and most importantly, nutritious.

Light pumpkin soup with parsley

Ingredients

• 750 g pumpkin
• 1/2 onion
• 80 g carrots
• 30 g leek
• 1.5 liters of water or vegetable stock
• Fresh cream cheese (light)
• Pepper
• Salty
• Parsley

Preparation

• Boil the water or stock in a large saucepan with a pinch of salt.
• Wash the pumpkin, carrots, leek and onions, cut them into small pieces and then add them to the pan.
• Cook the vegetables for at least half an hour or until tender. Then set them aside.
• Now add salt and pepper to taste.

• When the vegetables have cooled, it’s time to add the cream cheese and puree with an immersion blender to a smooth consistency with no lumps.
• Add another pinch of salt and pepper.
• Finally, serve with small pieces of toasted bread and sprinkle some parsley over the soup.

Light pumpkin soup with eggs

Ingredients

• 750 g pumpkin
• 1 zucchini
• 80 g carrots
• 60 g leek
• 500 ml water or vegetable stock
• 40 g light low-fat cream cheese
• Black pepper
• 2 boiled eggs
• Salty
• rosemary

Preparation

• Heat the water or vegetable stock in a pan.
• Then cut the pumpkin in half and remove the skin.
• Wash both halves and cut them into small cubes.
• Cut the carrots, onion, peeled zucchini and leek into slices or cubes.
• Add the vegetables when the water starts to boil. Then add some salt and pepper to taste.

• Boil it for about 30 minutes or until the pumpkin is tender. Let it cool and then add the boiled eggs.
• Then pour the mixture into the blender and add the fresh cheese. Mix this until it is smooth and even.
• You can serve this recipe warm or cold.
• Finally, you can add breadcrumbs (or breadcrumbs), pepper and rosemary to taste.

Light pumpkin soup with roasted seeds

Ingredients

• 750 g pumpkin and the seeds
• 1 onion
• 1/2 leek
• 2 potatoes
• 1/2 eggplant
• 1.5 liters of water or vegetable stock

• 40 g low-fat cream cheese
• Pinch of salt and pepper
• Olive oil

Preparation

• First, remove the seeds from the pumpkin, roast them and set them aside.
• Then peel and cut the squash into medium sized pieces for easier cooking.
• Wash, peel and slice the onion, potatoes and aubergine.
• Then put the stock or water in a large saucepan and heat over medium heat until it starts to boil. Then add the vegetables. We recommend using as little water as possible so that the nutrients of the different vegetables are concentrated.
• Cook over medium heat for 25 minutes or until vegetables are tender.
• Then heat the olive oil in a pan. Sauté the leek and onion until both ingredients have changed color.

• Now add a pinch of salt.
• When the vegetables are soft, remove the pan from the heat and let it cool. Add salt and pepper to taste.
• Then put the mixture on the stove for another two to three minutes.
• Then gradually add the cream cheese and stir until the right consistency is reached.
• Add salt and pepper to taste.
• Finally, serve the soup in a deep bowl and sprinkle pumpkin seeds, toasted bread, croutons, etc. over it.