🥄 Instructions:
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In a pot, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant.
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Add the pumpkin cubes and carrot. Stir and cook for about 5 minutes.
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Pour in the broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes (until pumpkin and carrot are soft).
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Add turmeric, salt, and pepper. Use an immersion blender (or regular blender) to puree the soup until smooth.
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Stir in the coconut milk if using, and simmer for another 5 minutes. Serve warm.
🌿 Health Benefits in Every Spoonful
✅ Lowers Blood Sugar
The low glycemic index and high fiber content of pumpkin help slow down glucose absorption, stabilizing blood sugar naturally.
✅ Reduces Bad Cholesterol
Pumpkin’s antioxidants and soluble fiber bind with cholesterol in the gut, helping to remove it from the body. Plus, olive oil and garlic further support cholesterol balance.
✅ Fights Anemia
Pumpkin is rich in iron and vitamin A, which work together to increase red blood cell production and improve oxygen delivery throughout the body.
✅ Cleanses Arteries and Supports Heart Health
Beta-carotene and potassium found in pumpkin are heart heroes. They reduce inflammation, support healthy blood pressure, and keep artery walls clear and flexible.
🍲 A Soup Worth Adding to Your Weekly Routine
Whether you’re looking to support your heart, balance your blood sugar, fight fatigue from anemia, or simply eat a little healthier — pumpkin soup is an easy, affordable, and delicious choice.
Add it to your weekly meal plan, and over time, you’ll notice the difference: more energy, better digestion, and a happier, healthier heart.
🧡 Pro Tip: You can batch-cook this soup and freeze it in portions — it stays just as tasty and healing, even days later.
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