Pumpkin is a very tasty, vitamin-rich and nutritious vegetable dish. It quickly saturates and at the same time does not overload the digestive system. Roast pumpkin with herbs.
Pumpkin is easy and fast to prepare, has a pleasant, versatile taste, suitable for sweet and main dishes. Its caloric content is low, so there are no strict restrictions on its inclusion in the diet. The use of pumpkin for women for weight loss is known. The product is low-calorie, rich in dietary fiber, quickly saturates, and is useful for health.
Pumpkin is suitable for dietary nutrition, recovery from illness. Simplicity of preparation is highly appreciated: the fruit can be eaten raw, dried, dried, boiled, baked, or fried. The maximum of useful substances to the body is given by fresh pulp, but even frozen sources of valuable trace elements.
All parts of the pumpkin (pulp, peel, seeds) contain useful substances.
The brighter the color of the pulp, the more carotene in the pumpkin, a precursor of vitamin A and a powerful antioxidant. Vitamin A supports the immune system, strengthens vision and maintains skin elasticity.
Vitamin K, contained in pumpkin, helps the body absorb calcium, that is, it is important for the prevention of osteoporosis. Pumpkin is one of the few products containing vitamin T (L-carnitine). This rare vitamin helps convert fats into energy.
Due to the content of potassium and magnesium, it is especially useful for the cardiovascular system.
Pumpkin seeds contain a lot of zinc, so they are useful for men’s health. Zinc also strengthens memory, normalizes the functioning of nerve cells, increases the body’s resistance and accelerates wound healing.
Ingredients
Pumpkin 2,2 lbs (1 kg)
Butter 3.53 oz (100 g)
Herbs of Provence 1 teaspoon
Salt to taste
Ground black pepper to taste
Sugar 1 tablespoon
Chicken soup 10.14 floz (300 ml)
Sour cream 3.53 oz (100 g)
Instruction
40 minutes + 20 minutes
1. Cut the pumpkin into cubes.
2. Melt the butter in a deep frying pan.
3. Add pumpkin, herbes de Provence, sugar, salt and pepper.
4. Roast the pumpkin until it becomes golden.
5. Pour into the pan with the pumpkin one and a half cups of chicken broth, cover and simmer, waiting for the pumpkin to become soft.
6. Stirring occasionally, to check that the liquid does not evaporate, and if necessary, add water.
7. When the pumpkin is ready, remove the pan from the heat and leave the lid on for some time.
8. Just before serving, remove the lid and put the pan on high heat so that the liquid is quickly evaporated, and the pumpkin from the bottom slightly burn.
9. Serve with sour cream. Roast pumpkin with herbs.
