![\"Pumpkin](\"http:\/\/becaskitchen.ro\/wp-content\/uploads\/2011\/10\/IMG_2797-Copy.jpg\" "\\"Pumpkin")
<\/a><\/p>\nFlavored with ginger, garlic, onion and hot peppers, the pumpkin cream soup is a delight both for those who appreciate the taste first and for those who pay particular attention to the nutritional qualities of the dishes. Pumpkin is among the “miracle<\/em>” vegetables of autumn, with a large number of vitamins, minerals and antioxidants and a low calorie content (26 kcal\/100 gr.). Garlic, onion, ginger and hot pepper, true “natural antibiotics<\/em>“, are also recognized for their ability to burn calories. Just think what miracles they all do when put together! \ud83d\ude09 <\/p>\n So if I have piqued your interest and you are on your way to the market, feel free to buy 1 kg of pumpkin (I bought a pumpkin of almost 2 kg, I made soup from half and jam from the other), 1 head of garlic (this if you take the Romanian one; if you take the Chinese one, you get 3-4 dogs), 2 bigger carrots, 2 suitable onions, a hot pepper (I have small ones in pots, as small as they are pepperoni) and a 1-2 cm piece of ginger. (you can find this at the supermarket, it does not grow in our lands). From the market or supermarket, you also need to take a bottle of white wine (if you don’t have it at home), from which you can donate a mug\/a large glass (250 ml.) for gastronomic purposes. <\/p>\n Wash and clean the vegetables (the pumpkin is cleaned of seeds, the skin can remain if it is not very hard), then cut them into cubes.<\/p>\n Because autumn has come, with capricious weather and lately a bit cold, I prepared an aromatic and slightly spicy pumpkin cream soup, just enough to get the blood moving.<\/p>\n","protected":false},"author":2,"featured_media":5586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[163],"tags":[],"class_list":["post-5686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts\/5686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/comments?post=5686"}],"version-history":[{"count":1,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts\/5686\/revisions"}],"predecessor-version":[{"id":5865,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/posts\/5686\/revisions\/5865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/media\/5586"}],"wp:attachment":[{"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/media?parent=5686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/categories?post=5686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/becaskitchen.ro\/en\/wp-json\/wp\/v2\/tags?post=5686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a> Grease a non-stick pot (with a double bottom) with a little olive oil (temperature-resistant) and add the above ingredients, mixing for about 3-4 minutes over low heat until they bubble a little. The vegetables will leave a little juice so that the oil does not burn and become harmful. <\/a> Then add 1 glass of white wine, 2-3 glasses of water (until the vegetables are covered with liquid) and salt to taste. <\/a> Place a lid and let the ingredients simmer on low heat for 20-30 minutes. After 20 minutes you can check if the carrot and pumpkin are cooked, if they are soft and easy to crush with a fork, it means they are ready to be mashed. Take the pot off the heat and puree the vegetables in the soup until the mixture becomes creamy, add a little freshly ground pepper, a little salt, if needed and some peeled pumpkin seeds (these instead of bread croutons). <\/a> And that’s about it… healthy and tasty \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"