Ingredients portion 2
Pumpkin 150g
Celery stalk 1 piece
Carrots 150 g
Water 1 cup
Peeled pumpkin seeds 0.3 cups
Garlic 2 cloves
Nutmeg ¼ teaspoon
Turmeric on the tip of a knife
Cooking instructions 10 minutes
1 Peel the pumpkin and carrots and cut them into small pieces.
2 Place the carrots, pumpkin, water, celery, garlic and spices in the blender. Grind until smooth.
3 Pour onto soup plates and garnish with herbs.
Recipe tip Before pouring onto plates, you should taste and check that everything is satisfactory, as raw soups have a very subtle taste. You can add sea salt if needed. In addition to its great taste, pumpkin is known for containing many elements that are beneficial to our body. Pumpkin is rich in carotene (3 to 9 mg), iron, vitamins B, C, E, D, PP and very rarely vitamin T, which is responsible for speeding up metabolic processes in the body. Many salts of copper, iron, phosphorus help restoration and regeneration of blood, as well as in atherosclerosis and many other diseases. General set of beneficial substances and vitamins in pumpkin helps to keep the body toned, slowing the aging process and support sexual activity. Pumpkin is also very useful for kidney disease, heart disease and as an aid in digestion. Pumpkin helps in the treatment of liver, gall bladder, accelerates the treatment of gout, colitis, gastritis, stomach ulcers and duodenal ulcers, helps with toxemia in pregnant women, treats burns and eczema. Pumpkin dishes (of course, if the dietary principles of preparation are followed) remove cholesterol with the help of pectin, which is part of the pumpkin. Pumpkin juice is exceptionally useful. It can be drunk by diabetics, metabolic disorders, obesity, kidney and gallbladder stones. The juice also helps with inflammation of the prostate gland (it is recommended to drink a glass of juice without sugar for a few weeks).
