7 Recipes for Seasonal Soups to Warm Up in Fall

There’s nothing better than homemade soup, especially with the flavors of fall!

The best soup of the season!

Let yourself be guided by our appetizing suggestions, which will remind you of the aroma of a vegetable garden. They are easily prepared in your kitchen with a saucepan, a pot or even a cookie, a very practical household tool for your recipes. During the fall season, carrots and squash are very popular and make a great side dish. Use them in this soup to be a real chef!

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Soup as a starter or main course?

Take off your scarf and come up with delicious ideas. Credit: Shutterstock

Soup is an art that is eaten cold or hot depending on the season. In autumn, several vegetables are in the spotlight: parsnips, carrots, pumpkins, potatoes or even celery. All surprise us with their colors and textures, as much as their varied flavors. These early vegetables in the vegetable garden grace you with all their benefits and boost your well-being. Chestnuts and mushrooms, for their part, add a forest dimension to your recipes.

For your starters, enjoy soups served in a verine or directly in a bowl. They help satisfy your appetite for the rest of the meal and give your body a good dose of fiber. If you prefer them as a main course, don’t hesitate to accompany them with a slice of country bread or toast. These will be perfect for your express and light meals in the evening. Offer them to your guests for a warm and traditional table.

As a veloute or in a soup, blended or sliced, there are many ways to cook soups and enjoy them. Discover this selection to treat yourself!

Parsnip and Chestnut Soup

Unusual, this veloute looks like an autumn dream on your palate. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients:

– 400 grams of parsnips
-10 chestnuts
– 60 cl chicken broth
-1 shallot
-40 cl fresh cream
-Olive oil
– 1 teaspoon nutmeg
– A few pumpkin seeds

Preparation:

1. For this recipe, start by peeling the parsnips, then coarsely chop them. Place them in a pressure cooker and brown them in olive oil.

2. Then before pouring the chicken broth, cut the shallots and layer the chestnuts. Leave to marinate for 15 minutes.

3. Cover your recipe with fresh cream; Be sure to season with salt and pepper. Stir generously. Give nutmeg.

4. Don’t hesitate to taste to check seasoning. Then garnish with some chestnuts and pumpkin seeds and serve.

Beetroot Soup with Feta

Beetroot is packed with goodness, eat it in this homemade soup. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 15 minutes
For all scholarships

Ingredients:

-2 cooked beets
– 2 potatoes
– 1 half lemon
– 2 cloves of garlic
-15 cl fresh cream
-80 grams of whipped cream
– Some pine nuts
-Basil leaves

Preparation:

1. For this recipe, steam the potatoes; Then remove the skin.

2. Then put them in the blender and add the beets, which you cubed earlier. Add the lemon juice, as well as the garlic and mix together.

3. Then put the mixture in a saucepan and heat it on low flame. You can add fresh cream.

4. Then serve your soup in bowls and garnish with some pine nuts, as well as basil leaves.

Carrot soup

Savor this creamy vegetable-flavored drink to warm you up. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients:

-10 carrots
– 1 knob of butter
– 1 yellow onion
– 2 teaspoons of ginger
– 5 cl coconut milk
-40 liters of water
– A few sprigs of parsley

Preparation:

1. In a casserole dish, first peel and slice the carrots.

2. Add chopped onion and knob of butter. Let heat for 8 minutes.

3. Cover the recipe with a ladleful of water and stir. Remove from heat, add ginger and let cool.

4. Add the coconut milk, then pour the veloute into a blender. Mix completely, have a homogeneous soup.

5. Serve in bowls. You can garnish with a few sprigs of parsley. Salt and pepper to your liking.

Sweet Potato Soup and Spices

Find the recipe for happiness in this gourmet drink. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 20 minutes
For all scholarships

Ingredients:

-2 sweet potatoes
– 1 potato
Vegetable broth -80cl
– 1 pinch of ginger
– 1 knob of butter
– Curry 1 tsp
– Turmeric 2 tsp
– 10 cl coconut milk
-Chive
-Some croutons

Preparation:

1. For this recipe, cook sweet potatoes and potatoes in plenty of water. When cooked, remove the skin and place in a casserole dish.

2. Cook the mashed vegetables with a knob of butter and pour in the vegetable broth. Leave to marinate for 5 minutes.

3. Add spices and coconut milk. Mix your cooking well.

4.Finally serve the soups in bowls, then garnish with chopped chives and a few croutons.

Mushroom soup

Of all our recipes, this is the wildest to add to your weekly menu. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 25 minutes
For all scholarships

Ingredients:

– 300 grams of mushrooms
Vegetable broth -70cl
– 1 yellow onion
-40 cl fresh cream
– 1 large knob of butter
– 1 bunch of dill
– 1 teaspoon cumin seeds
-3 cloves

Preparation:

1. To start this recipe, slice the mushrooms, then brown them in a large saucepan with a knob of butter and chopped yellow onion.

2. Then you can ladle in the vegetable broth, as well as the cloves. Leave to marinate for 8 minutes.

3. Second, add fresh cream and stir actively. Sprinkle with cumin and dill.

4. Divide the soups individually and garnish with some mushrooms. Do not hesitate to add salt to enhance the flavor of the soup.

Red Lentil and Curry Soup

Need comfort, our chef’s recipe is even available with lentils. Credit: Shutterstock

For 4 people
Preparation time: 15 minutes

Cooking time: 30 minutes
For all scholarships

Ingredients:

-250 grams of coral dal
-1 celery
-20 cl tomato puree
– 1 half lime
-1 bunch thyme
– Curry 1 tsp
– 1 pinch of ginger
Vegetable broth -90cl
– 1 yellow onion
– 2 cloves of garlic
-Olive oil

Preparation:

1. First, heat the chopped celery in a saucepan and pour in the olive oil. Add the chopped onion and garlic, as well as the curry.

2. You can add tomato puree, as well as lime zest, ginger and curry. Stir. Then slowly cover with vegetable stock.

3. Stir the soup well and keep stirring off the heat. You can serve it in a soup plate and garnish with thyme leaves.

Strategy: You can also use green lentils, but they take longer to cook.

Pumpkin and Bacon Soup

In fall as in winter, we need to warm up and it’s even better with this soup recipe. Credit: Istock

For 4 people
Preparation time: 15 minutes

Cooking time: 30 minutes
For all scholarships

Ingredients:

– 400 grams of pumpkin
– 10 slices of bacon
– 1 pinch of paprika
– 50 grams of grated cheese
– 10 grams of almond puree
– 1 onion
-10 grams of sugar
– 5 cl of water

Preparation:

1. You can first cut the onion and put it in the bottom of a pot. Add olive oil and paprika. Let brown for 2 minutes.

2. Then cut large pieces of pumpkin and add almond puree and let it melt in the pot. Let cook for another 25 minutes.

3. Stir the mixture to confuse them, while sprinkling with grated cheese. Then put it in a blender to blend your soup.

4. Fry the bacon in a frying pan with sugar and water. Then put them on top of the soup. Enjoy!

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