There’s something about autumn that makes us want to pull on a chunky jumper, light a candle, and eat soup straight from the biggest bowl we can find. Suddenly, salads seem deeply offensive and “just a snack” somehow means three slices of crusty bread with butter.
Luckily, autumn is basically soup season in disguise. From velvety pumpkin and spicy butternut squash to the classic tomato with a twist, and everything in between, these recipes are warm, comforting and ridiculously easy to love.
So, grab your favourite saucepan, embrace the cosy vibes, and prepare to get gloriously slurpy.
1. spiced pumpkin soup
This spicy soup recipe also pairs perfectly with a cold, what better way to scare those sniffles away than a bit of spice.
Ingredients:
- 1 pumpkin
- 1 onion, finely chopped
- 2 tbsp garam masala
- 2 cloves of garlic
- 2 tsp of ground coriander
- 2 tsp of ground cumin
- 1 tsp chilli flakes
- Ginger, peeled and chopped
- 900ml veg stock
- 100ml double cream or crème fraiche
First up, Heat up your oven to 180C/160C Fan/gas 4. Then, chop up your pumpkin (remove the seeds and save for later). In a bowl, add the chunks of pumpkin and coat in olive oil, garam masala and 1 tsp each of the cumin and coriander. Pop into a baking tray, along with the garlic cloves and roast for around 45 minutes.
Next, fry your onion until soft (Around 10 minutes). Then add the ginger, chilli flakes and remaining spices to the pan and fry for a few more minutes. Pour in your stock and simmer gently.
Lastly, once your pumpkin is cool enough to touch, scoop the flesh from the skins and add to your stock. Squeeze the roasted garlic cloves into the pan, remove from the heat and give it a good blitz with a hand blender (or any type of blender you may have!). Season to taste, bring back to a gentle simmer and add the cream as you desire.
2. roasted tomato & red pepper soup
There is nothing more classic that tomato soup and this one takes things up a notch. Roasting all the ingredients with a whole garlic really makes the flavours pop and the even better news is that you can chuck whatever left over veg you have in too (carrots in particular work really well!)
Ingredients:
- 1 pack of large tomatoes
- 1 onion
- 1 red pepper
- 1 garlic bulb
- 1 tsp chilli flakes
- 500ml stock
- 1 tsp balsamic vinegar
- 100ml double cream or crème fraiche
First up, Heat up your oven to 180C/160C Fan/gas 4 (or you can even use your air fryer for this too – just use the roast setting and slightly adjust the cooking time). Then, roughly chop your tomatoes, onion and red pepper (as well as any other bits you’d like to add in). Pop into a baking tray and roast for 50 minutes along with the garlic bulb (just cut the top off this) as well as a sprinkle of the chilli flakes, salt, pepper and balsamic vinegar.
Once finished roasting, add the veg into a blender with the stock and squeeze the roasted garlic out of it’s skin into the mixture, blend until smooth (you can also put through a sieve too if you like things extra smooth). Serve in bowl with some buttery slices of toast and you’ve got the perfect Autumn lunch.
3. butternut squash soup
Whether you’re after a comforting midweek dinner or something delicious to tuck into with a hunk of crusty bread, this recipe is ridiculously easy, wonderfully warming and guaranteed to make your kitchen smell like autumn itself. Grab a squash and let’s get cooking!
Ingredients:
- 1.5kg of butternut squash (chopped and deseeded)
- 1 large onion
- 2 carrots
- 1 red pepper
- 1 tbsp honey
- 1 tbsp fresh ginger puree
- 1.5 litres of vegetable stock
Firstly, preheat your oven to 200C/180C Fan/Gas 6. Then, roughly chop, peel and deseed all of the vegetables. Place them into a baking dish along with plenty of olive oil, salt and pepper – toss to coat!
Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, 5 minutes before the cooking is finished.
Once roasted, heat up a pan on medium heat with a little olive oil and add in the ginger puree. Once fried for a minute, pour in the vegetable stock and bring to the boil. Once bubbling, add in the roasted vegetables, take off the heat and blend until smooth using a hand blender (or you can pour into a normal blender if that’s all you have!). Return to the heat and once it’s hot and steamy, you’re ready to serve – enjoy!
4. tortellini soup
Tortellini is super versatile and can be added to various different soups and sauces to create a healthy, warming meal. It’s cheap and cheerful to buy ready made in the shops too, what more could you want. This recipe keeps things super simple, mainly consisting of ingredients you’ll already have in your cupboards!
Ingredients:
- 1 onion (finely chopped)
- 1 pack of tortellini
- 2 garlic cloves (finely chopped)
- 50g baby spinach
- 1 tsp chilli flakes (you can alter to your preference)
- 900ml chicken stock
- 20g parmesan
Optional – you could add some crème fraiche for a creamy upgrade.
Firstly, heat up a pan with some olive oil on a medium heat. Once the oil is glistening, add the finely chopped onion and gently fry until soft and starting to colour. Stir in the garlic and chilli and cook for a further 2 minutes.
Pour in the chicken stock and turn up the heat, to bring the soup to boil. Then reduce and simmer for 10 more minutes. Next up, add in your tortellini and spinach and simmer for around 5 minutes (or until the tortellini is cooked to your liking). Here is where you can add your crème fraiche if you’d like.
Lastly, serve piping hot in a bowl and top with grated parmesan. Yum!
Autumn Soup Recipes: Final Thoughts
And there you have it: four delicious ways to make the most of soup season. Whether you’re team spiced pumpkin, a classic tomato lover or firmly believe that every meal is better with a little tortellini, there’s a bowl of cosy goodness here with your name on it.
All that’s left to do is grab your biggest mug (because bowls are so last season… just kidding), butter up a few slices of crusty bread and settle in for the ultimate autumn comfort food.
And if you happen to make enough for leftovers? Even better. There’s nothing quite like knowing tomorrow’s lunch is already sorted.
So, pop the kettle on, pull on your comfiest PJs and let the soup sipping commence. After all, chilly days were made for staying in, eating well and getting gloriously cosy.
Happy slurping! Until next time, eve Sleep.
sources:
1. https://www.bbcgoodfood.com/recipes/spiced-pumpkin-soup-2
