Autumn Soup

Warm Up with Autumn Soups: 13 Cozy Recipes to Try This Autumn

As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of autumn soup to comfort the soul. Autumn is the perfect season to explore a medley of flavours, from the earthy tones of root vegetables to the sweetness of seasonal fruits. Here are ten autumnal soup recipes that will keep you cosy all season long.

Butternut Squash and Apple Soup

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a large pot, heat olive oil and sauté onions until translucent.
2. Add squash, apples, and spices. Cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Simmer until the squash is tender.
5. Blend until smooth, season with salt and pepper, and serve.

Creamy Pumpkin Soup

Ingredients:

• 2 cups pumpkin puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter in a pot and sauté onions and garlic.
2. Add pumpkin puree, thyme, and vegetable broth.
3. Bring to a boil, then simmer for 20 minutes.
4. Stir in heavy cream, season with salt and pepper, and serve.

Roasted Red Pepper and Tomato Soup

Ingredients:

• 4 red bell peppers, roasted and peeled
• 5 ripe tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tsp basil
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a pot, heat olive oil and sauté onions and garlic.
2. Add roasted peppers, tomatoes, and basil.
3. Pour in the broth and simmer for 30 minutes.
4. Blend until smooth, season, and serve.

Sweet Potato and Ginger Soup

Ingredients:

• 3 sweet potatoes, peeled and diced
• 1-inch ginger, minced
• 1 onion, chopped
• 3 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil in a pot, sauté onions and ginger.
2. Add sweet potatoes and broth.
3. Simmer until potatoes are tender.
4. Blend, season, and serve.

Mushroom and Barley Soup

Mushrooms cry out autumn soup.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup barley, rinsed
• 1 onion, chopped
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. In a pot, heat oil and sauté onions, garlic, and mushrooms.
2. Add barley, rosemary, and broth.
3. Simmer until the barley is cooked.
4. Season and serve.

Carrot and Coriander Soup

Ingredients:

• 5 large carrots, peeled and chopped
• 1 onion, chopped
• 2 tsp ground coriander
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and ground coriander.
2. Add carrots and broth.
3. Simmer until carrots are tender.
4. Blend, season, and serve.

Leek and Potato Soup

My favourite Autumn soup, my daughters as well with a good crusty sourdough bread with plenty of butter.

Ingredients:

• 3 leeks, cleaned and chopped
• 3 potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter in a pot, sauté onions and leeks.
2. Add potatoes and broth.
3. Simmer until potatoes are tender.
4. Blend half the soup for creaminess, mix, season, and serve.

Spiced Lentil Soup

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 tsp curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and curry powder.
2. Add lentils and broth.
3. Simmer until lentils are cooked.
4. Season and serve.

Apple and Parsnip Soup

Ingredients:

• 3 parsnips, peeled and chopped
• 2 apples, peeled, cored and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp butter

Method:

1. Melt butter, and sauté onions, apples, and parsnips.
2. Add nutmeg and broth.
3. Simmer until parsnips are tender.
4. Blend, season, and serve.

Cabbage and White Bean Soup

Ingredients:

• 2 cups white beans, soaked overnight
• 1/2 cabbage, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Method:

1. Heat oil, sauté onions and garlic.
2. Add beans, cabbage, thyme, and broth.
3. Simmer until beans are tender.
4. Season and serve.

Creamy Stilton and Broccoli Soup

Ingredients:

• 200g Stilton cheese, crumbled
• 1 large head of broccoli, chopped into florets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken stock
• 200ml double cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
2. Add the broccoli florets and stir for a couple of minutes.
3. Pour in the stock and bring the mixture to a boil. Reduce the heat and let it simmer until the broccoli is tender.
4. Using an immersion blender, blend the soup until smooth.
5. Stir in the double cream and crumbled Stilton cheese, mixing until the cheese has melted and the soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Stilton and Pear Soup

Ingredients:

• 150g Stilton cheese, crumbled
• 3 ripe pears, peeled, cored, and chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter vegetable stock
• 100ml white wine (optional)
• 2 tbsp butter
• Salt and pepper, to taste
• Walnuts, for garnish

Method:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the chopped pears and sauté for another 5 minutes.
3. Pour in the white wine (if using) and let it reduce by half.
4. Add the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer until the pears are soft.
5. Blend the soup until smooth using an immersion blender.
6. Stir in the crumbled Stilton cheese until melted and combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with walnuts.

Stilton and Potato Autumn Soup with Crispy Bacon

Ingredients:

• 150g Stilton cheese, crumbled
• 3 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 liter chicken stock
• 4 rashers of bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Chives, for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bacon, sautéing until the onions are translucent and the bacon is crispy.
2. Add the diced potatoes and stir for a couple of minutes.
3. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender.
4. Blend the soup until almost smooth, leaving some chunks for texture.
5. Stir in the crumbled Stilton cheese, mixing until the cheese has melted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chives.

Warm up your autumn evenings with these bowls of delightful soup, each bringing a unique flavour of the season to your table. Whether you’re in the mood for something creamy, spicy, or hearty, there’s a soup here for every palate. Enjoy!

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