Chilli Pumpkin Soup

22640_l

graphicssjanuary2

Written by: Ricky Elmer

During the winter months, the cold weather can be harsh on your joints. Luckily for you, there are foods that can ease the pain of joint inflammation. This winter, make a satisfying, healthy chilli pumpkin soup that is bound to warm your bones and impress your friends and family.

Pumpkin – the star of this recipe – contains beta-cryptoxanthin, which is a powerful anti-inflammatory. The skin of pumpkin is edible too, making this recipe very easy to cook.

Red chili peppers contain capsaicin, a substance that also has anti-inflammatory properties and gives the peppers their kick. As a pair, these two foods can work wonders.  

The Health Benefits Of Pumpkin:

  • Aids in weight loss.
  • Can reduce the risk of cancer.
  • Boosts immune system.
  • Keeps eyesight sharp.
  • Protects Skin.

This recipe can serve up to 6 people and should take around an hour to complete. The serving size is 3 cups, which is only about 108 calories per serving. Give this delicious recipe a try and let us know how it goes!

Chilli Pumpkin Soup
 
Ingredients
  • 3 ½ pounds of pumpkin
  • 2 red chillies (finely chopped)
  • 1 medium red pepper (diced)
  • 1 medium onion (diced)
  • 2 cloves of minced garlic
  • 2 cups of vegetable stock
  • 2 tbsp of grass-fed butter or ghee
  • 2 tbsp of salt
  • 1 tbsp of olive oil
Instructions
  1. Take your pumpkin and chop it into 1 inch cubes. Steam them until they are tender (if you do not have a steamer, you can also boil them).
  2. While steaming the pumpkin, heat your olive oil in a sauce pan on low to medium heat. Add the minced garlic and after 2 minutes, add in the red chilies and cook for 4 minutes then follow them with the red peppers, continuing to cook until they are soft. Next you need to puree the ingredients and add ½ a tablespoon of salt. Set to the side.
  3. Once your pumpkin has become soft, drain 2 cups of the water used to cook the pumpkin into a container. Add the vegetable stock to the water and set to the side. Drain the remaining water from the pumpkin and puree the pumpkin pieces.
  4. Place your butter on medium heat until it is melted. Next, add the onions. Once they become soft, add your pumpkin puree. Add the stock and mix well then let the mixture stew for 20 more minutes on a medium heat.
  5. Serve in a bowl and add a tablespoon of chilli puree. Serve hot with bread.

Sources: http://www.healthline.com/health/rheumatoid-arthritis/seven-day-meal-plan#Day11 http://www.healthline.com/health-recipes/chilli-pumpkin-soup http://www.nola.com/health/index.ssf/2011/10/chili_peppers_a_natural_anti-i.html http://www.huffingtonpost.com/2014/09/04/pumpkin-health-benefits_n_1936919.html

graphicssjanuary2

Rick Elmer

Rick Elmer

Rick Elmer is a freelance writer from Texas who enjoys learning about health and nutrition while striving to make the world a better place. He is passionate about music, meditation, art, traveling the world and helping those around him.
Rick Elmer

SHARE YOUR THOUGHTS

What Our Clients Say*

During my FitLife transformation, I lost 70 pounds! That's why I signed up for the protocol, but the most exciting result is that I found ME in the process. I had been hiding under a pile of pounds, self-doubt, and grief! FitLife changed my life and I knew I had to share it with others.

-Lynne, Longwood FL

I started with Fitlife back in 2011-2012…I wrote into Fitlife asking for an extreme amount of help. I was 300 pounds, with high cholesterol, and Drew helped me transform my life. I lost over 130 pounds and I no longer have high cholesterol. Not only did I lose weight, so did my husband, who lost over 70 pounds!

-Jaclyn, Martinsburg NE
View More Testimonials
*Results may vary by individual
AS SEEN ON

Join The Movement

Mindset MasteryNutritional GuidanceFitness TipsCommunity Support
Join Now