Soup to reduce bad cholesterol

A Hearty Soup to Help Balance Blood Sugar, Lower Cholesterol, Fight Anemia, and Support Heart Health

Looking for a wholesome, warming dish that does more than just satisfy your hunger? This nourishing pumpkin soup isn’t just comfort in a bowl—it’s packed with ingredients that actively support your health. Whether you’re watching your blood sugar, battling high cholesterol, managing anemia, or aiming to keep your arteries clean, this easy recipe is both delicious and therapeutic.

Why This Soup Works Wonders

Each ingredient in this vibrant recipe was chosen with care. Together, they form a powerful blend that nourishes from the inside out:

• Pumpkin is rich in fibre and low in sugar, helping to regulate blood glucose levels and keep you full for longer. It’s also packed with iron—supportive for those with anemia—and antioxidants like beta-carotene, which protect blood vessels.

• Olive oil supports heart health with its monounsaturated fats, which can reduce LDL (bad cholesterol) and inflammation in arteries.

• Garlic is a natural blood thinner and heart protector, helping to lower blood pressure and clean out artery walls.

• Onion and red bell pepper both contain quercetin and vitamin C, which help the body absorb iron and improve circulation.

• Ginger is known for its ability to reduce blood sugar and cholesterol while also aiding digestion.

• Cumin and paprika bring not only warmth and flavor, but also anti-inflammatory properties and improved blood flow.

• Coconut milk adds a creamy texture and healthy fats that help keep you satiated without spiking blood sugar.

Ingredients

• 1 tablespoon olive oil

• 1 chopped onion

• 2 cloves garlic, minced

• 1 chopped red bell pepper

• 1 teaspoon grated ginger

• 1 teaspoon ground cumin

• 1/2 teaspoon sweet paprika

• 4 cups peeled and diced pumpkin

• 4 cups low-sodium chicken or vegetable broth

• 1/2 cup coconut milk

• Salt and pepper to taste

Instructions

1. Warm the olive oil in a large pot over medium-high heat.

2. Sauté the onion until it becomes translucent and soft, releasing its sweet aroma.

3. Add garlic, bell pepper, ginger, cumin, and paprika. Stir and let the flavors meld together for 2 minutes.

4. Add the pumpkin cubes and pour in the broth. Bring the mixture to a gentle boil.

5. Reduce heat and simmer for 20 minutes, or until the pumpkin is soft and easy to mash.

6. Use an immersion blender (or transfer carefully to a regular blender) and blend until smooth and creamy.

7. Stir in the coconut milk, season with salt and pepper, and heat through for another few minutes before serving.

To Serve

This soup is perfect on its own or paired with a slice of whole grain toast or a handful of pumpkin seeds for added crunch. It’s deeply satisfying, rich in nutrients, and can easily be frozen for later.

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