Easy Soup Recipes: Which Fall Soups Keep All the Flavors of the Season?
Easy soup recipes for the beginning of autumn
Spicy lentil and pumpkin soup
Make a big batch of this spicy lentil and squash soup and freeze the leftovers for a quick lunch another day. It is healthy and low in fat.
- 2 tablespoons of olive oil
- onion, finely chopped (at least 2)
- 2 cloves of garlic, chopped
- ¼ teaspoon hot pepper powder
- 1 tablespoon of ras el hanout
- clean and cut pumpkins (at least 1) into pieces of 2 cm
- 100 g of red lentils
- 1 liter of hot vegetable broth
- small bunch cilantro, chopped leaves, plus extra for serving
- dukkah and plain yogurt to serve
Dukkah is a Middle Eastern condiment made from ground herbs, spices, and roasted chickpeas.
Heat the oil in a large Dutch oven or ovenproof pot over medium-high heat. Then saute the onion with a pinch of salt for 7 minutes or until soft and caramelized. Add the garlic, chilli and ras el hanout and cook for 1 minute more.
Stir in the squash and lentils. Pour broth and season to taste. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 25 minutes or until the squash is tender. Blend the soup with an immersion blender until smooth, then season to taste. To freeze, let cool completely and transfer to large freezer bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve garnished with dukkah, yogurt and extra cilantro leaves.
Easy Zucchini, Potato, and Cheddar Soup Recipes
- 500 g unpeeled and coarsely chopped potatoes
- 2 vegetable bouillon cubes
- 1 kg of zucchini, coarsely chopped
- bunch of green onions, chopped – save 1 for serving if you’re eating right away
- 100g extra-ripened cheddar or vegetarian alternative, grated, plus extra for serving
- finely grated fresh nutmeg, plus extra for serving
Place the potatoes in a large pot with enough water to cover them and add the stock cubes. Bring to a boil, then cover and simmer for 5 minutes. Add the zucchini, cover and cook for another 5 minutes. Throw in the spring onions, cover and cook for another 5 minutes.
Remove from the heat, then stir in the cheese and season with nutmeg, salt and pepper. Make a thick soup by adding more hot water until you get the consistency you like. Serve topped with grated cheddar, scallions and nutmeg or pepper. Or refrigerate and freeze in freezer bags or containers with tight lids for up to 3 months.
Easy pumpkin soup recipes
medium pumpkin or large zucchini (about 1.5 kg)
1 tablespoon of rapeseed oil
½ teaspoon ground chili pepper
large onion, finely chopped (at least 1)
1 tablespoon of chopped ginger
2 cloves of garlic, chopped
1 liter broth (vegan if you prefer)
1 tablespoon of white miso
3 tablespoons of soy cream or coconut yogurt
For the pumpkin seed coconut relish:
3 tablespoons of coconut shavings
the same amount of pumpkin seeds
1 red chili, seeded and finely chopped
½ small bunch coriander, chopped
1 lime, peeled and squeezed
Preheat the oven to 200°C / 180°C fan / gas 6. Peel and seed the pumpkin and cut into approximately 3cm pieces.
Reserve the seeds for the coconut pumpkin seed relish.
Place the pumpkin on a tray, drizzle with half the oil, sprinkle with ground chilli and toss well. Season and bake for 30 minutes until golden and tender.
Meanwhile, toast the coconut shavings for sweetness in a dry frying pan over a low heat for a few minutes until golden brown. Remove from the pan and allow to cool, then stir in the pumpkin seeds, chilli, cilantro and lime zest.
Heat the remaining oil in a large saucepan over medium heat and cook the onion for 5 minutes, until soft but not browned. Add the ginger and garlic and simmer for another minute, then pour in 1 liter of stock and the miso. Put the roasted pumpkin in a pan, then bring to a boil.
Remove from the heat and blend the soup with an immersion blender until smooth. If you prefer a thinner soup, add the rest of the broth. Return the soup to a low heat, then season well and add the lime juice. Ladle into bowls and serve topped with a dollop of soy cream and seasoning.