Spicy Pumpkin Soup from Canned Pumpkin
The newest issue of ALL YOU magazine has a good article on the pros and cons of canned foods. I don’t buy frozen foods nor processed foods – but I do buy a lot of canned vegetables, for example we eat canned beans, tomatoes and beets a lot. In the ALL YOU recommends these canned foods for their nutrients – and for cheap price: Pineapple: Sweet, tangy and refreshing, it’s a great source of Vitamin C, manganese and other nutrients. I make pineapple coconut shrimp with rice, it’s good and fast. Pumpkin: Packed with vitamins and fiber, canned pumpkin is low in calories and fat. Tomatoes: Cooked tomatoes have more readily absorbed disease-fighting lycopene than fresh. I admit that I use canned tomatoes in my spaghetti sauce, and chili. The article also recommends beans and salmon, but I skip the canned salmon, I think it’s the Finn in me that gets picky with my salmon. The foods that they don’t recommend canned are spinach, carrots, asparagus, shrimp and green beans, and I couldn’t agree more. Here is a Spicy Pumpkin Soup recipe from the magazine, and I have to admit it sounds good, and I might test it on one of these cold winter days.