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Spinach Pumpkin Soup
Spinach Pumpkin Soup

Before you jump to Spinach Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.

You already know that the body calls for a healthy heart. Give it some thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already understand that regular exercise and a healthy lifestyle are vital in terms of the general health of your heart. Do you know, however, that there are a number of foods that can help your heart be healthy? Keep on reading to find out which foods are great for your heart.

Be aware that blueberries are great for the health of your heart. Blueberries are high in antioxidants, specially pterostilbene. Pterostilbene acts much like the resveratrol in grapes. This specific antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you consume. The more effortless it is for your body to process fat and cholesterol, the less apt it is for those things to clog your arteries and cause problems for your heart. That, in effect, helps your heart be in tip-top shape.

There are plenty of foods that are terrific for your body. It’s true that each of the food mentioned in this article can help your body in numerous ways. They are especially good, though, for promoting a healthy heart. Introduce these heart-healthy foods into your diet regularly. Your heart will be grateful for it!

We hope you got insight from reading it, now let’s go back to spinach pumpkin soup recipe. To make spinach pumpkin soup you only need 7 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Spinach Pumpkin Soup:
  1. Get 1.5 cup raw spinach leaves
  2. You need 1/2 cup chopped pumpkin
  3. Take 2 tomatoes cut into 4 pc
  4. Use 1 carrot peeled
  5. Take 4-6 cubes Tofu (for vegan version) / paneer
  6. You need 1/2 cup boiled sweetcorn
  7. Use 1/2 cup chopped beans
Steps to make Spinach Pumpkin Soup:
  1. Blanch the spinach. Blend into a smooth puree and keep aside.
  2. Now put tomatoes, carrots, pumpkin and beans in a pressure cooker with half cup water and cook for 2 whistles and 10 mins on low flame.
  3. When the steam from pressure Cooker is released naturally, open it, peel the dkin off tomatoes, remove the excess water and add spinach. Blend into a smooth puree.
  4. Now heat the puree in a pan, add sweet corn, paneer/ tofu peices and salt and pepper to taste. Serve hot!

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