Curried Pumpkin Soup by Vicky Warr

Healthy Pumpkin Soup To Boost Pregnancy and Postnatal Nutrition

Healthy Pumpkin Soup To Boost Pregnancy and Postnatal Nutrition

Now pumpkin season has come around, don’t just carve it up and fill it with a candle, cook it and eat it and feel fabulous in doing so! The pumpkin is key for boosting your health during pregnancy and improving both prenatal and postnatal nutrition. With vitamins and nutrients- vitamin B-6, folate, iron, magnesium, and phosphorus, these in particular help relieve sleeplessness and stress and improve energy common prenatal and postnatal aliments. Not only that this soup is low in calories and if you have other children it’s a great family friendly recipe that they will all love.

Now you have far more to do with your pumpkin than just using it for a holiday decoration!

The benefits of pumpkin for pregnancy and new mums

  • Good source of Beta Carotene (Vitamin A) for good eyesight
  • High in antioxidants to boost your immunity during and after pregnancy and prevent cell damage that can lead to types of cancer
  • Contains Vitamin E, for improving your skin and giving you glow despite sleepless nights
  • Easily digested and the seeds are rich in Iron for energy, phosphorous and potassium for metabolism, magnesium for proper nerve and muscle functioning and zinc, improves immunity and your sex drive, which can be low for many months after having your baby.

Ingredients (serves 4)

2 tbsps of olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1-2 tbsps of curry paste (reduce this to 1/2 tbsp if you are breastfeeding)
900g pumpkin, peeled and diced
900ml vegetable or chicken stock (organic, low salt)
Pinch of black pepper

How to make:

  1. Heat 2 tbsps olive oil in a large saucepan (avoid letting the oil smoke ), add the large onion and Garlic (crushed) and cook for about 5 mins or until onion is softened.
  2. Stir in Curry Paste, according to taste and cook for a further 2 minutes
  3. Add 900g Pumpkin, peeled and diced and continue cooking for a further 5 minutes
  4. Add 900ml vegetable or chicken stock and black pepper, bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes or until the pumpkin is soft.
  5. Allow to cool slightly then blend in blender or liquidize in food processor until smooth.
  6. Return the puree to pan, adjust seasoning and add a little more stock if necessary.
  7. Reheat until hot and serve with warm, crusty wholegrain bread.

 

 

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