Pumpkins are a powerhouse of nutrients and this plant is very high in beta carotene, a carotenoid that your body converts to vitamin A.
Eating foods that are rich in Beta carotene can help protect against asthma, heart disease and can reduce the risk of certain types of cancers including colon cancer. It’s also high in other vitamin and minerals including, vitamin C, iron, vitamin E, B2, potassium, copper, manganese, zinc, folate and some B vitamins.
As well as being packed with an abundance of vitamins and minerals it’s also very low in calories, helping you keep a balanced diet.
Why not try our suggested simple nutritious pumpkin soup recipe?
Ingredients
One or two pumpkin peeled and chopped into cubes.
Three garlic cloves.
One onion chopped
One pint of vegetable stock or chicken stock
Optional: turmeric, salt, pepper, herbs, cream.
Method
Add the chopped pumpkin, 3 garlic cloves, chopped onion and 1 pint of vegetable or chicken stock into a large pan and bring to boil for 5 minutes.
Simmer for 15 minutes until the pumpkin is soft.
Use a hand-held blender or any blender to blend all the contents and voila a delicious nutritious pumpkin soup!
By Dr Zeeba Shariff, If you need more advice on diet why not contact the clinic and book a consultation.
Dr Zeeba Shariff qualified as a Medical doctor in 1988. After which she worked as senior home officer in various hospital departments, such as A&E, Maternity, Pediatric children unit and in general medicine.
In 2002 she obtained her Master’s degree in Nutritional Medicine from the University of Surrey, followed by training in applied Nutrition and Herbalism from the Centre of Nutritional Education. She is a full member of BANT, NTC, CHNC, The Nutrition Society, Candida Society, Cambridge Nutritional Science and Genova Diagnostics.
For the last ten years she has been working as successful Nutritional Therapist and has completed numerous courses in the different fields of Nutrition recognized by the Royal College of Medicine, BANT, CAM and Nutrition Society.