Article: To avoid steam building up in your blender, let the soup cool for a few minutes before you pour it in. For this step, you can use a handheld immersion blender, or go with a regular blender if you don’t have an immersion blender. Pulse the soup 2 or 3 times before blending for 30 seconds. Once it’s pureed, pour it into another bowl.  Blending the soup may sound strange, but it’s very important; it helps make sure your pumpkin soup is nice and creamy when you eat it! Refrain from blending more than 1 cup (240 mL) of soup at a time to avoid making a mess. You’ll probably need to puree the soup in about 3 different batches before it’s all blended. Be sure to transfer each pureed batch into the same separate bowl you put the first batch in. Use a wooden spoon to stir the heavy cream until it’s been completely incorporated into the soup. Once this is done, taste your finished soup and add some more seasoning to it if it needs it. You probably won’t need to throw in any of the spices you added to the original mix, although you may need to add a little salt and pepper to the soup after it’s been pureed.
Question: What is a summary of what this article is about?
Ladle 1 cup (240 mL) of soup into a blender and puree it. Continue pureeing the soup 1 cup (240 mL) at a time until it’s all been blended. Stir the heavy cream into the soup and add seasonings as needed.

Problem: Article: One area that can cause weight gain and unwanted extra calories are the processed gluten-free foods that are available.  Although they make a gluten-free diet easier to follow, they can easily backfire.  Gluten (from grains like wheat) provides body, elasticity and stability to foods like breads, pastas or cereals.  Without it, food manufacturers need to put in additives to help maintain the texture and taste of these gluten-free foods.  As great as these foods may be, the result is that they are typically higher in calories, fat and other additives. Typical processed gluten-free foods that may be higher in calories include bread, crackers, chips, cookies, muffins, granola or pizza. Always read the nutrition fact panel on your gluten-free items.  Make sure you note the serving size you intend on eating and how many calories that is.  Double check to see if this fits into your diet plan. Not being able to eat typical gluten-containing foods and also limiting your intake of processed gluten-free substitutes can be difficult.  Breads, pastas, waffles, cereals, wraps, crackers or sweets are a regular part of most people's diet.  Having to avoid them might be difficult and not something you want to do. Cooking from home and making things from scratch can help you include some of your favorite foods while sticking to a lower calorie diet and managing your celiac disease or gluten sensitivity. Many stores sell gluten-free baking mix.  You don't have to worry about mixing certain flours or purchasing uncommon or expensive items. Many gluten-free baking mixes are "all purpose" and very versatile for a variety of recipes.  You can make bread, pancakes or waffles or even pizza crust.  Also, when you cook at home, you'll know exactly what goes into your foods and can limit the added sugars, fat and total calories. If you want to avoid those highly processed gluten-free foods, but also aren't up for baking up substitutes yourself, there are other tricks to help you out.  Swap out your bread or wraps for lettuce wraps.  Obviously lettuce is naturally gluten-free, but low in calories and is a great vehicle for deli meat, tuna salad or hummus and veggies. Instead of pasta, try using a spiralizer.  This kitchen tool turns vegetables into pasta.  Top with your favorite tomato sauce and gluten-free meatballs. If you're worried about contaminated oats for your morning bowl of oatmeal, try using cooked quinoa instead.  Warmed with extra milk and your favorite fruit, this is a great substitute.
Summary: Limit processed gluten-free foods. Cook from scratch. Make swaps for typical gluten-containing foods.

Using warm water and soap, apply a washcloth to gently wash out your new piercing. Keeping dirt, grime, and bacteria away from the wound should be enough to prevent infection.  Be sure to clean the piercing after exercise, going outside, cooking, or cleaning. Rubbing alcohol, though it kills bacteria, will dry out your skin and potentially cause an infection. While you could buy saline at the piercing parlor, you can also make it at home with only 2 ingredients. Mix 1/8 tablespoon of non-iodized sea salt into a cup of distilled water and stir until it dissolves. Submerge your piercing in the saltwater, or soak a clean cotton swab in the water and apply it to the piercing for 20 minutes twice a day. Dirty hands are the number one cause of infection, so always wash your hands before touching or treating your piercing. If you have a piercing that is constantly rubbing on your clothes, wear looser clothing. This is especially true for navel, genital, nipple, or other body piercings. These places are hot-spots of moisture and bacteria that commonly lead to infections. Your piercing is an open wound and it will absorb bacteria much more readily then unbroken skin. Don’t freak out if you see redness or soreness in the first few days after a piercing. This is your body’s normal response to a puncture. Inflammation is common and can be easily treated with an ice-pack and ibuprofen. If the inflammation lasts for more than 3-5 days, however, you may be developing an infection. While it may seem counterintuitive, you should avoid removing the jewelry if you notice signs of active infection, such as pus, since removing the jewelry can cause the piercing to close up and trap the infection inside your body. It's important that the piercing remain open so that it can drain; otherwise, you may develop an abscess or worsen the existing infection.
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One-sentence summary --
Clean the piercing frequently. Rinse your piercing with saline solution twice a day. Keep your hands clean. Avoid tight clothing around the piercing. Refrain from pools, hot tubs, or the gym for 2-3 days after the piercing. Know that all new piercings become inflamed for several days. Do not remove the jewelry if you are worried about an infection.