How to Make Delicious Potato Pumpkin Soup

Potatoes Nutritional Value:

1. Digestive Health: Potatoes contain a large amount of starch, proteins, B vitamins, vitamin C, and more, which can promote the digestive function of the stomach and spleen.Protein Proteins, B vitamins, vitamin C, etc., can promote the digestive function of the spleen and stomach.

2. Promotes Bowel Movement: Potatoes have a high content of dietary fiber, helping to clean the intestines, facilitate the timely excretion of metabolic toxins, prevent constipation, and reduce the risk of intestinal diseases.

3. Blood Sugar and Cholesterol Control, Skin Care: Potatoes can provide the body with substantial protective mucoproteins that help maintain lubrication in digestive tracts, respiratory tracts, joint cavities, and serous cavities, preventing fat deposition in blood vessels and systems to prevent the occurrence of atherosclerosis. Blood Blood 4. Nutrient Supplement, Edema Relief: Potatoes are rich in vitamins and minerals such as calcium and potassium, which are easy to digest and absorb, making them nutritionally rich. In the United States and Canada, potatoes have long been considered the second staple food after grains.Potatoes Pumpkin SoupMain Ingredients: Potatoes, Pumpkin

Ingredients:Apricots,



Red dates,Goji berries, Salt,

Mushroom essence

1. Cut the potatoes and pumpkin into small pieces, slice the dried apricots and red dates, and soak goji berries in water.2. Add a little oil to a pot, stir-fry the cut potatoes and pumpkins for a few minutes, then add water along with a bit of salt and mushroom essence. 3. Transfer step 2 into a pressure cooker or slow cooker, adding sliced dried apricots, red dates, and soaked goji berries. Let it simmer for 5 to 8 minutes (or cook slowly in a regular pot until the potatoes and pumpkins are tender).Red Raisins,Goji berries, salt,Mushrooms Seasoning

1. Cut the potatoes and pumpkins into small pieces, cut the apricot preserve and jujubes into small grains, and soak the goji berries in water.

2. Put a little oil in the pot, add the sliced potatoes and pumpkins, stir-fry for a few minutes, then add water, salt, and a little mushroom seasoning.

3. Pour 2 into the pressure cooker, add the cut apricot preserve, jujubes, and soaked goji berries, and simmer for 5 to 8 minutes (or you can slowly cook in a casserole until the potatoes and pumpkins are soft).