5 delicious soups for autumn

Soup is a hot dish that feels good when the temperature cools and the light begins to fade.

The thing is, we often tend to make it with the same vegetables, using the same recipe. However, changing the main ingredient, adding a food that highlights the flavor can make all the difference. So instead of leek and potato, here are 5 very different recipes.

Mushroom velouté with walnuts

Place settings: 4 – Difficulty: Easy – Cooking time: 45 min


500 g button mushrooms; 75 gr walnut kernels; 1 C. at s. veal (or poultry) broth; 1 onion; 30 grams of butter; 15 cl liquid cream; salt and pepper


Quickly brush the mushrooms under water after removing the earthy stem part. Drain them, cut into strips. Peel and chop the onion.
Heat the butter in a pot, melt the onion gently. Add mushrooms, fry them for 5 minutes. Pour 80 cl of water, sprinkle veal broth, salt, pepper and mix well. Leave to simmer for 20 minutes.
Meanwhile, dry-roast the walnuts in a pan. Allow to cool and then crush them coarsely with your fingers.
Turn off the heat under the saucepan, pour in the cream and blend (with a blender or immersion blender) to get a frothy velouté. Divide into serving bowls, sprinkle with crushed walnuts and serve.

Recipe: Autumn soups and veloutes

From pumpkin soup

Covers: 4 – Difficulty: Easy – Cooking: 50 min


1 kg of pumpkin; 1 white leek; 2 tbsp. at s. heavy cream; 3 carrots; 2 sprigs of thyme; 50 cl of water; 50 cl of milk; 50 gr of grated cheese; 3 pinches of nutmeg; salt and pepper


Cut the pumpkin into quarters. Remove the seeds. Cut the bottom of the pulp to remove the skin. Cut the pulp into large cubes.
Peel the carrots. Wash the white leek. Cut the vegetables into slices.
Heat the butter in a pot. Add the leek, as soon as it is soft, add the carrot, pumpkin, milk, water and thyme. salt. Let it cook gently under the lid for 30 minutes.
Pierce the cubed pumpkin with a knife. If it sinks without resistance, it’s done. Remove the thyme sprigs. Stir the soup. Add nutmeg and pepper. Serve hot sprinkled with grated cheese.

Recipe: Autumn soups and veloutes
© DR

Chestnut velouté

Place settings: 4 – Difficulty: Easy – Cooking time: 55 min


1 kg of fresh chestnuts or 800 g of vacuum-packed peeled chestnuts; 12 shelled hazelnuts; 75 cl of chicken broth; 1 dl liquid cream; Salt and pepper from the mill


Cut the chestnuts in half with the tip of a knife and then roast them for 5 minutes. Drain them and let them cool. Then remove the peel and the skin covering them. 2 *Pour the chicken stock into a large container, add the chestnuts and bring to a boil. Simmer for 25-30 minutes, until the chestnuts have broken down.
Cut the hazelnuts into thin strips with a sharp knife or mandoline.
Blend chestnuts, add cream. Season with salt and pepper, then reheat for a few minutes.
Divide the velouté into four bowls, sprinkle the hazelnut slices on top, give it a whirl in a pepper mill and enjoy immediately with slices of toasted bread.

Recipe: Autumn soups and veloutes

Parsnip and apple soup

Covers: 4 – Difficulty: Easy – Cooking: 40 min


Two large parsnips or several small ones, One apple (green); defatted poultry bouillon cube; curry, pepper; Three tablespoons of Philadelphia (light) or 15 cl of heavy cream (light); Shallot


Peel the parsnips, apples and shallots. Chop the shallot, dice the parsnip and the apple. Brown the shallots in a pan in a little olive oil. Add the parsnip, pour a little water, add a stock cube. After ten minutes, add apple cubes. Cook until the fruits and vegetables are easy to mix. Then add cream or Philadelphia, curry and pepper. Mixer.

Italian Parsnip Soup


200 g parsnip (small anelli siciliani type pasta, but you can also use something else);2 carrots; 1 turnip; 2 potatoes; 1 onion;1 a sprig of celery; 1 tomato; Extra virgin olive oil; 2 squeezes large intestine


First, wash all the vegetables well and peel the carrot, turnip, potato, onion and tomato.

Take the pulp of the tomato and cut it into large pieces. Cut all other vegetables into fairly large pieces as well.

Add all the vegetables to a large pot of salted water and bring to the boil. Count about 20 minutes from this point, you shouldn’t have any resistance to check the turnip with a sharp knife.

Now dip the pasta and cook for the time indicated on the package.

This soup is eaten very hot straight from the fire.

Another autumn dish, this creamy pheasant stew with mushrooms.

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