As we’ve mentioned in previous posts, pumpkin is an awesome example of fall produce we should all incorporate into our diets, especially when you’re trying to follow easy weight loss programs or work with weight loss products to achieve your diet goals.
Pumpkins are nutritional powerhouses, as they are antioxidant-rich and loaded with fiber, which is key in staving off those hunger pangs that can so easily throw off even the best diets and easy weight loss programs. Pumpkins are packed with beta-carotene, which gives them their vibrant color and converts to vitamin A in our bodies. Beta-carotene also promotes eye health and has been shown to help prevent cardiovascular disease. While a one cup serving only yields 80 calories and one gram of fat, it boasts three grams of protein and seven grams of fiber.
This tasty low carb recipe mixes the best of both worlds, with savory and sweet spices to give it some punch. You can use fresh pumpkin or canned—the benefits will be the same. This delicious soup is filling enough to be served as an entrée, making it an ideal choice if you’re trying to lose weight.
2 cups of canned or fresh pumpkin
1 tbsp extra virgin olive oil
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 small onion, sliced
1 tbsp fresh ginger, grated
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne pepper
¾ cup low fat half and half
1 tbsp brown sugar
Himalayan sea salt and freshly ground pepper to taste
Heat the extra virgin olive oil in a saucepan and then saute the onions in it. Add the ginger and spices and heat for about 45 seconds to a minute; do not let the spices burn. Add the white wine and stir for about a minute before removing it from the heat.
Combine the pumpkin, one cup of broth and low fat half and half in a blender or food processor and puree until smooth. Then heat it with the other mixture until it simmers. Add the brown sugar, Himalayan sea salt and freshly ground pepper and stir for about a minute or so before removing it from the heat and serving.