5 fall inspired soups to keep you warm!
Ahhh Yes. Autumn, the only season I wish would last more than a couple months. It goes by too quickly, in a blink of an eye Winter will creep up, so we have to make the most of it. When I think of the fall, I think cool nights, the smell of pumpkins and apples, and of course keeping all warm in cozy. When there’s a chill in the air the only thing I want to eat is a nice, big, hardy bowl of soup; but sometimes I want to keep things exciting, and instead of buying some bland can, I want to make my own! That’s why I’ve decided to compile the 5 most delicious, easy to make, fall inspired soups.
1. Simple Pumpkin Soup
This simple, minimal ingredients pumpkin soup will keep you warm and full.
— Leesah (@missmckeen89) September 9, 2016
Recipe courtesy of minimalistbaker.com
- 2 sugar pumpkins (pie pumpkin) (450 g)
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup light coconut milk
- 2 Tbsp maple syrup
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Garlic Kale Sesame Topping (optional)
- 1 cup roughly chopped kale
- 1 large garlic clove, minced
- 2 Tbsp raw sesame seeds
- 1 Tbsp olive oil
- pinch salt
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Cut pumpkins in half and scoop out all of the seeds and strings.
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- Over medium heat add 1 Tbsp olive oil, shallot and garlic to a large saucepan. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add the rest of the “soup” ingredients, including pumpkin, and bring to a simmer.
- Blend soup mixture to a puree, pour mixture back into pot.
- Cook over medium heat for 5-10 minutes and adjust to taste.
For Kale-Sesame topping:
- In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
- To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
2. Italian Wedding Soup
Photo via Tom Ipri (Flickr)
Recipe courtesy of thekitchn.com
- 3/4 pound ground meat (chicken, turkey, pork, beef, veal, or a combination)
- 1/2 cup dry bread crumbs or panko
- 3 large eggs
- 1/2 cup grated Romano cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 Tbsp chopped fresh oregano (or 1 tsp dried oregano)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 bunch greens (such as escarole) torn into bite sized pieces
- Red pepper flakes (optional)
- Lemon wedges (optional)
- Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs.
- In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the meatballs in batches and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don’t worry; they will continue to cook in the broth.) Set them aside on paper towels or a paper bag to absorb excess oil.Cut pumpkins in half and scoop out all of the seeds and strings.
- In a 4- to 6-quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until the onions are tender and the garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
- Combine the remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slowly pour the egg mixture into the simmering soup, stirring constantly. Cover and simmer just until egg bits are set, about 30 seconds. Season to taste with salt and black pepper, maybe even a pinch of red pepper flakes and a squirt of lemon juice. Serve immediately.
3. Roasted Butternut Squash and Bacon Soup
This freezer friendly soup is perfect for every bacon lover!
— FeastitForward (@FeastitForward) September 6, 2015
Recipe courtesy of damndelicious.net
- 1 butternut squash, peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 4 slices bacon, diced
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- salt and freshly ground pepper, to taste
For the soup
- 4 slices bacon, diced
- 1/2 tsp dried thyme
- 2 1/2 cups chicken stock
- 1/4 cup crumbled goat cheese
- 2 Tbsp chopped chives
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
4. Beer Cheese Soup…
Beer enough said
Recipe courtesy of yummly.com
- 4 tablespoons of butter
- 2 medium carrots, diced
- 2 medium sticks of celery, diced
- 4 cloves of garlic, minced
- 1/2 of a white onion, diced
- 1/2 teaspoon of salt
- 3/4 cup of flour (all-purpose, coconut, almond, or any other)
- 4 cups of chicken (or vegetable) broth
- 1 cup of 2% or whole milk
- 12 oz of beer (any kind really but something like Guinness is often used)
- 2 1/2 cups of sharp cheddar cheese, shredded
- 1/2 teaspoon of Worcestershire sauce
- 2 tablespoons of dijon mustard
- herbs for garnish: fresh thyme or dried parsley
- Melt butter in a large pot.
- Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
- Add in the flour and cook for an additional 5 minutes.
- Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
- Add the mixture to the blender and blend until well combined and no chunks are remaining. Return to the pot.
- Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
- Finally, whisk in the dijon mustard and Worcestershire sauce.
- Bring mixture to a very gentle simmer and let simmer for a few minutes.
5. Hearty Beef Stew
Nothing screams cozy than big bowl of hearty stew!
— Cathy Pollak (@noblepig) September 23, 2016
Recipe courtesy of theslowroasteditalian.com
- 2 pounds beef chuck roast, trimmed and cut into 1 – 1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1 tsp coarse ground black pepper
- 2 tsp salt, divided
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 4 cups beef stock
- 1 cup white wine
- 2 tsp Worcestershire sauce
- 1 Tbs dried Italian seasoning
- 4 cups chopped red potatoes, bit size
- 3 cups chopped baby carrots
- fresh parsley to garnish, optional
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 – 1 1/2″ cubes.
- Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
- Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
- Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.
- Prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
- Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.
- Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender.
- Garnish with fresh parsley if desired.
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