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3 Traffic Light Soups - AMBER - Spiced Pumpkin
3 Traffic Light Soups - AMBER - Spiced Pumpkin

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Eating healthy foods makes all the difference in the way you feel. Increasing our consumption of sensible foods while lowering the intake of unhealthy ones plays a part in a more healthy feeling. A piece of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. Sometimes it’s difficult to find healthier foods for snacks between meals. Finding snacks that help us feel better and enhance our stamina often involves lots of shopping and painstaking reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?

Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains included in white bread.

A large selection of quick health snacks is easily obtainable. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to 3 traffic light soups - amber - spiced pumpkin recipe. You can cook 3 traffic light soups - amber - spiced pumpkin using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare 3 Traffic Light Soups - AMBER - Spiced Pumpkin:
  1. Prepare 2 Cups Pumpkin - I steam chunks first for 15 mins then easy remove skin
  2. Take 0.5 Cup Butter
  3. Prepare 1 Cup Onion Diced
  4. Prepare 1 Cup Chicken Stock
  5. Provide 1 Cup Milk
  6. Prepare 1 Tsp Ground Ginger
  7. Get 3 Small Red Chilli (Optional)
Instructions to make 3 Traffic Light Soups - AMBER - Spiced Pumpkin:
  1. Fry the Onions in the butter until soft - not brown then add the Pumpkin no skin and fry for another 2 mins
  2. Add the Ginger and chilli and milk and heat for about 2-3 mins. Then Allow to cool before puting into Food processor or Blender.
  3. Blend until very smooth. You can store in Fridge until needed for a couple of days. Then heat until very hot - add a touch of Creme Fraise or thick cream to serve

I've had many pumpkin soups since, but none as good as that one. It was slightly spicy and creamy, with a hint of curry. Much better than most pumpkin A long time ago on the Caribbean island of St. John, in a little shack of a restaurant surrounded by goats and lapping waves, we had pumpkin soup. Spiced pumpkin cut-out cookies decorated with simple royal icing.

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