16 October 2015 in Diet by Ann, Dinners, Nutrition, Soups

Pumpkin. Pumpkin cream with bacon and roasted pepper

Much less greenery in the gardens.

The photo by Ann 🙂

Autumn colours come to the fore and among them the orange pumpkin – unquestionable queen of autumn 🙂

Why do I like it so much?
Not only because of its taste. A pumpkin has a lot of other valuable benefits. Especially the one that is intensely orange inside. The more intense the colour is, the more valuable vitamins the pumpkin contains (A, B1, B2, B3, C) as well as minerals – phosphorus, potassium, calcium, magnesium, and also beta carotene.
I recommend pumpkins because they contain protein.

Photos by Marta Wojtal

For those who want to keep their figures there’s some really important news 🙂 Pumpkins do not make you fat, even more, they fasten metabolism.

It’s time for pumpkin cream soup with bacon and roasted pepper!

Instructions:

Peel the pumpkin and sweet potato, put them in the pot and cover with water. Bake the pepper in the oven for 20 minutes at 180ºC. Take the pepper out and chop into little pieces. Cut tomatoes in halves and simmer in the pan in water with spices. Drain the pumpkin and sweet potato, and add the bouillon. Blend it and cook over a low heat. Fry the bacon in the pan or grill (chop it finely before). When the soup is ready, put it in a bowl and add stewed vegetables – pepper, tomatoes and bacon. Finally, add roasted pumpkin seeds.