Pumpkin is very easy to digest. The flesh of a pumpkin is used to make pies and soups that are healing and soothing. Consider that pumpkin is a type of squash and is one of the first foods introduced to babies because of its ease of digestion. And pumpkin puree is a perfect way to thicken sauces without adding fat and flour.
One cup of cooked pumpkin contains 146 percent of the daily-recommended intake of beta carotene, which protects cholesterol from oxidation, which in turn assists in the prevention of heart disease. Beta carotene (aka pro-vitamin A) is a powerful antioxidant and anti-inflammatory nutrient. For more info on the health benefits of pumpkin, click here.
2 lbs raw pumpkin, diced (about 8 cups)
4 cloves garlic, crushed
1 cup onion
4 cups kale, chopped
3 tbs fresh grated ginger
1 tbs turmeric
pink or grey sea salt to taste
top with olive oil, fish oil or toasted pumpkin seeds
1. Put the pumpkin, garlic and onions in a large saucepan and add enough cold water to just cover them.
2. Bring to a boil over high heat. Then reduce heat to medium-low.
3. Add kale and mix well.
4. Covered and simmer on for 15 minutes, until squash is tender.
5. Remove from heat and add fresh ginger.
6. Put soup into a blender and puree until smooth.
7. Serve into bowls and top with organic olive oil or 1 tbs. lemon flavoured fish oil (I would suggest Ascenta’s Nutra-Sea.) or toasted pumpkin seeds.
Makes 4 to 6 servings.