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Before you jump to Roasted Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
Many of us have been conditioned to believe that comfort foods are terrible and are to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods could be extremely nutritious and good for you. There are some foods that really can raise your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try a few of these.
Grains can be excellent for overcoming a bad mood. Millet, quinoa, barley, etc are terrific at helping you feel happier. They help you feel full as well which can truly help to make your mood better. It’s not hard to feel a little bit off when you are starving! These grains can improve your mood since it’s not at all difficult for your body to digest them. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn takes your mood to a happier place.
As you can see, you don’t have to turn to junk food or foods that are not good for you to feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to roasted pumpkin soup recipe. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Soup:
- Provide 800 g pumpkin, in bite-sized pieces
- Get Ground black pepper
- Provide Sea salt
- Take 2 tsp dried coriander
- Provide 1 tsp dried chilli flakes
- Provide 1/2 tsp dried cumin
- Use Olive oil
- Take 2 large onions, chopped
- You need 3 cloves garlic, chopped
- Provide 2 sticks celery, chopped
- Use 1 carrot, diced
- Get 1 1/2 litres vegetable stock. I used “Marigold” powder
Steps to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
- Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
- Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
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