Simple soup recipes: in which autumn soups have all the flavors of the season been preserved?
Easy soup recipes to start autumn
Spicy lentil and butternut squash soup
Make a big batch of this spicy lentil and squash soup and freeze the leftovers for a quick dinner another day. It is healthy and low in fat.
- 2 tbsp olive oil
- onion, finely chopped (at least 2)
- 2 garlic cloves, crushed
- ¼ tsp hot pepper powder
- 1 tbsp ras el hanout
- peel the pumpkin (at least 1) and cut into 2 cm pieces
- 100 g of red lentils
- 1 L of hot vegetable broth
- a small bunch of cilantro, chopped leaves, plus more for serving
- dukkah and unflavored yogurt to serve
Dukkah is a Middle Eastern condiment made from crushed herbs, spices and roasted chickpeas.
Heat the oil in a large Dutch oven or ovenproof saucepan over medium-high heat. Then brown the onions with a pinch of salt for 7 minutes or until soft and just caramelized. Add the garlic, chilli and ras el hanout and cook for a further 1 minute.
Stir in the pumpkin and lentils. Pour over the broth and season. Bring to a boil, then reduce the heat and simmer, covered, for 25 minutes or until the squash is tender. Blend the soup with a blender until smooth, then season to taste. To freeze, let cool completely and transfer to large freezer bags.
Stir in the coriander leaves and pour the soup into bowls. Serve with dukkah, yogurt and additional coriander leaves.
Easy Zucchini, Potato and Cheddar Soup Recipes
- 500 g potatoes, unpeeled and roughly chopped
- 2 vegetable stock cubes
- 1 kg of zucchini, coarsely chopped
- a bunch of sliced onions – keep 1 for serving if eating immediately
- 100g grated extra mature cheddar or vegetarian alternative, plus extra for serving
- a good grated fresh nutmeg, plus more for serving
Place the potatoes in a large saucepan to cover and crumble in the stock cubes. Bring to a boil, then cover and simmer for 5 minutes. Add the zucchini, close the lid and cook for another 5 minutes. Throw in the scallions, cover and cook for another 5 minutes.
Remove from the heat, stir in the cheese and season with nutmeg, salt and pepper. Make a thick soup by adding more hot water until you get the desired consistency. Serve topped with grated cheddar, scallions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with a good lid for up to 3 months.
Easy Pumpkin Soup Recipes
medium pumpkin or large pumpkin (about 1.5 kg)
1 tablespoon rapeseed oil
½ teaspoon ground chili
large onion, finely chopped (at least 1)
1 tbsp chopped ginger
2 garlic cloves, crushed
1 l broth (vegan if desired)
1 tablespoon of white miso
3 tablespoons soy cream or coconut yogurt
For the coconut pumpkin seed flavor:
3 tbsp coconut flakes
the same amount of pumpkin seeds
1 red chili, deseeded and finely chopped
½ small bunch cilantro, chopped
1 lime, peeled and pressed
Heat the oven to 200° C / 180° C fan/gas 6. Peel, seed and cut the pumpkin into pieces of about 3 cm.
Reserve the seeds for the coconut pumpkin seed flavor.
Put the pumpkin on the baking sheet, drizzle half the oil over it, sprinkle the ground chili on top and mix well. Season and roast for 30 minutes until golden brown and tender.
Meanwhile, toast the coconut flakes for flavor in a dry pan over low heat for a few minutes until lightly browned. Remove from the pan and allow to cool, then stir in the pumpkin seeds, chilli, coriander and lime zest.
Heat the remaining oil in a large saucepan over medium heat and fry the onion for 5 minutes until soft but not browned. Add ginger and garlic and fry for another minute, then pour in 1 liter of stock and miso. Place the roasted pumpkin in the pan, then bring to a boil.
Remove from the stove and blend the soup with an immersion blender until smooth. If you prefer a thinner soup, add the rest of the broth. Bring the soup to a low heat, season well and stir in the lime juice. Ladle into bowls and serve with soy sauce and a drizzle of seasoning.