Wednesday, 12 November 2014

Quick and #Healthy #recipe: Cinderella's Pumpkin #Soup

Posted  By Kyle J. Norton 
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Recipe attributed to Four ingredients Kids (Simple, healthy, fun in the kitchen) by Kim McCosker, the international bestselling author of 4 ingredients, one pot, one bowl. Published by Atria Smart Book. You can view her website at

Anastasia and Drizella will covet this soup too!
Serve 4
1 tablespoon butter
1 leek (white part only), washed and sliced
9 ounces pumpkins or butternut squash, peeled and cut into cubes
2 cups vegetable broth
In a saucepan, melt the butter. Add the leek and sate until soft and lightly golden. Add the pumpkins and cook for 2 minutes. Add the broth and bring to a boil. Reduce to simmer, cover and cook until the pumpkin is tender, about 8 minutes. Allow the soup to cool slightly before poring it into the blender. Blend until nice and smooth.
This soup is equally delicious with additions of corns, garlic, chopped onion and or potato and spices such as ground coriander, cumin and nutmeg.
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