Warming soups with lots of vitamins and antioxidants belong to autumn. Here you will find three recipes with one of the season’s best soup ingredients: pumpkin!
Butternut squash is slightly oblong in shape, tastes sweet and has beautiful orange flesh. It can be used in many types of dishes such as stews, salads, roasted in the oven – and in autumn’s rich soups. Both the flesh and seeds of the pumpkin are full of antioxidants, vitamins and minerals. Pumpkin, for example, has abundant amounts of alpha-carotene, which the body converts into retinol – a form of vitamin A. Vitamin A, in turn, is good for, among other things, the immune system, skin and vision (which feels especially important during the autumn and winter months).
Tip: Scoop out the pumpkin seeds, roast them in the oven and sprinkle over the soup plate – they are tasty and also rich in zinc and protein.
Below you will find three recipes for soups with butternut squash!