The light pumpkin soup prepared with water without cream and without potatoes is delicate and light.
It is a good and healthy side dish.
It is also a versatile base for many preparations.
Without potatoes and lactose-free, it is perfect for those with intolerances and suitable for most diets.
I prepare a whole pumpkin: I extract the pulp and prepare the soup in multiple portions to have a convenient stock to freeze.
PUMPKIN AND DIABETES
Pumpkin glycemic index: all kinds of pumpkin GI 75.
In addition to the glycemic index, it is important to consider the glycemic load, which is determined by the quantity of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin?
Can people with diabetes eat pumpkin?! – follow your meal plan, ours includes it.
In case of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
Ingredients
- pumpkin (pulp)
- to taste water
- 1 bouillon cube (homemade vegetable [optional])
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Immersion Blender
Preparation
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the skin and seeds.
Cut the pulp into pieces or cubes: the smaller they are, the faster they will cook.Place the pulp in a saucepan and cover with water.
Bring to a boil and cook over low heat for about 5 minutes until the pulp becomes tender.With the heat off, add a vegetable bouillon cube – optional – and stir until it dissolves among the pumpkin.
Adjust the salt and grind the pepper.Blend with an immersion blender directly in the saucepan until you get a smooth and velvety consistency.
Your light pumpkin soup is ready.
Plate it and finish with a drizzle of raw olive oil to enjoy it at its best.
Enjoy your meal!
Alternatively, you can bake the pumpkin.
Cut the pumpkin into not too thick slices.
Remove the skin and seeds.Line a baking tray with parchment paper.
Arrange the pumpkin slices in a single layer, without overlapping.Preheat the oven.
Bake in a ventilated oven at 350°F for about 20 minutes.Pour into the mixer:
– the cooked pulp;
– a pinch of salt;
– a pinch of pepper;
and blend until you get a puree.It is also a versatile base for many preparations:
– first courses and risottos;
– soups and stews;
– sauces, gravies, and dressings with vegetables, legumes, meat, or fish;
– baked goods from bread to focaccia and even desserts.Browse the collection:
– Light and delicious pumpkin recipes.Additionally:
– it adds creaminess and flavor with lightness instead of béchamel in lasagna, cannelloni, or baked pasta;
– sauce for crepes, wraps, and pita;
– spread for bruschetta, crostini, and canapés;
– topping for pizza or focaccia after baking.
Storage, Tips, and Variations
Store the light pumpkin soup in the fridge for 2-3 days.
Store the light pumpkin soup in the freezer in portions of 3-4 oz or 7 oz:
– wait for it to cool completely.
– portion into airtight containers;
and freeze.
After defrosting, it will be watery, but just bring it back to a boil to restore its consistency.
Add parsley, rosemary, or sage for flavor.
Add some Greek yogurt for creaminess.
FAQ (Questions and Answers)
Can people with diabetes eat pumpkin?
PUMPKIN AND DIABETES
Pumpkin glycemic index: all kinds of pumpkin GI 75.
In addition to the glycemic index, it is important to consider the glycemic load, which is determined by the quantity of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin?
Can people with diabetes eat pumpkin?! – follow your meal plan, ours includes it.
In case of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.Why does the soup become liquid after thawing?
The water separates during freezing; just bring it back to a boil to restore its consistency.
