Who doesn't like the cold weather, which brings us this cozy atmosphere that immediately makes us think of a low carb pumpkin soup to comfort us?

It’s important to eat what’s in season for environmental reasons (less transportation, gas, oil, etc.). But it’s also important for our bodies to eat warming foods this time of year, like soups and stews. These foods have a very calming effect that buffers the stress of cooler temperatures. Butternut squash is one of my favorite vegetables because it can be used in both sweet and savory recipes.

When you make this recipe low carb pumpkin soup By trying to get your nutrients, you will get maximum antioxidant benefits. Pumpkin is a rich source of potassium which will help lower high blood pressure.

One great thing about pumpkin seeds is that they have 50% of the daily requirement for magnesium, a super mineral that facilitates energy metabolism in the cell. The amino acid amino acid is also good and is abundant in the seeds. It is very important not to heat pumpkin seeds to 170 degrees or they will oxidize and cause free radicals that increase aging. It is best to just dry them in a paper bag overnight with some sea salt or use a dehydrator.

I did this low carb pumpkin soup, paleo and ketogenic for two different parties. I know your family will love it and you will make this low carb pumpkin soup easy over and over again. If you don't have any of the spices below, feel free to leave them out and substitute what you have.

Low carb pumpkin soup | Ingredients

1 kilo of pumpkin cut into medium cubes

1 stalk of chopped leek

½ chopped onion

Bacon to taste

Garlic and salt for seasoning

Chives to finish

Low carb pumpkin soup | How to prepare

In the same fat that you fried the bacon, sauté the garlic, onion and leek. Cook the pumpkin over low heat with a little water until soft, let it cool, blend it in a blender, place it in a bowl and spread the bacon and chives on top.

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