Thanks to their high protein content, kidney beans are long-lasting and good for the muscles. They contain a lot of magnesium, which can relieve muscle cramps and soreness and also soothes the nerves.
This creamy pumpkin soup can be used excellently for recycling leftovers. Because other vegetables, potatoes or rice from the day before also fit well into this soup.
Peel the pumpkins, remove the seeds, and cut into cubes. Place the pumpkin into a saucepan and cover with enough water that the pumpkin is just barely covered. Bring to a boil, then add the bouillion cubes. Cook for 15 minutes over medium heat until the pumpkin is tender.
Add the oil to the pumpkin mixture, then puree with an immersion blender. Season to taste with salt, pepper, and lemon juice. Drain the beans thoroughly. Place 2-3 tablespoons of beans into bowls, then top with the soup. Garnish with the parsley, and serve the soup with a slice of fresh bread.