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Before you jump to Pumpkin Corn Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Consuming Apples Is Good.
I am certain you have heard that you should be eating an apple a day but did you ever wonder why this is important? You may know individuals that live by this and also request that their children live by this principle as well. You will even find that folks in other country’s also stick to this simple rule and they do not know why. In our research we have found out why you are told to eat an apple a day and we will be sharing that with you here.
Cornell University had a study on the effect apples have on the mind. While doing their study they discovered that, quercetin, which is located in apples helps maintain healthier brain cells. Not to mention thanks to this ingredient in apples, they’re able to essentially reduce Alzheimer’s symptoms.
I am hoping I have revealed some good information that revealed why apples are so good for you. The benefits we covered are just a handful of of the benefits that eating apples can offer. All of the benefits would take us too much time to include in this write-up, but the information is out there. When you go shopping again, don’t forget to purchase a number of apples, their in the produce department. It can truly help your health and wellbeing for short term and for the long haul.
We hope you got benefit from reading it, now let’s go back to pumpkin corn soup recipe. You can have pumpkin corn soup using 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Pumpkin Corn Soup:
- Take 150 gm pumpkin diced uncooked
- Provide 1 cup sweet corn
- Get 200 ml vegetable stock
- Prepare 1 -chopped onion
- Provide Salt to taste
- You need 1/2 tbsp pepper powder
- Provide 1tbsp butter
- You need 1/2 tbsp oil
- Prepare 2 tbsp cream
- Use 1/2 cup milk
- Prepare Serving:crunchy rosted corn
Instructions to make Pumpkin Corn Soup:
- Melt the butter and oil in a pan over medium heat.
- Fry the onion in the butter, stirring frequently, until lightly cooked.
- Stir in pumpkin, corn, salt, pepper powder cook over low heat for about 10-minutes. Add vegetables stock cook 10-minutes. Add 1/2-cup milk.
- Blend the soup in a mixture grinder. Do not blend to smooth. It needs to be a little crunchy.stir the soup
- Serve in bowl add cream and black pepper powder. Serve hot. Serve with crunchy corn.
- Enjoy
- Thanks
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