Soup Recipes for the Fall Season

  |     |   Food and Drink

As the leaves start to fall and we begin to enjoy “sweater weather,” it's only natural to start craving cold weather foods that warm the heart and soul. Here are some ideas for different soups to enjoy and celebrate the change of seasons:

Fall Soup Recipes

  • Roasted vegan pumpkin soup: Preheat oven to 450 degrees. Dice pumpkin. Place 2 3/4 pounds pumpkin, 1 quartered onion, 2 shiitake mushrooms and 1 garlic clove in a mixing bowl. Add olive oil and sea salt. Toss to coat and then spread on a baking tray. Roast for about 30 minutes until pumpkin is soft, rotating and turning over vegetables once halfway through cooking time. Set aside to cool; then cut off pumpkin skin. Pour 2 cups vegetable stock and vegetables into pan and puree until smooth. Add 3 more cups stock and puree until smooth. Season with salt and pepper.
  • Broccoli cheddar soup: Cook at least 4 slices of bacon in a large pot. Drain bacon on a plate. Add 1 chopped onion to pot and cook until soft. Add 3 cloves minced garlic to pot. Whisk together 4 cups chicken broth, 1/2 cup milk, 1/2 cup heavy cream, and 5 cups broccoli florets. Bring to a boil; then reduce heat and simmer for about 20 minutes or until broccoli is softened. Puree until most of the soup is blended. Mix together 2 tbsp. cornstarch and 2 tbsp. water and add to soup. Bring soup to boil, then add 2 1/2 cups grated cheddar cheese. Season with salt and pepper. Place soup in hollowed bread bowls and garnish with bacon crumbles.
  • Fisherman's soup: Melt 1 tbsp. butter in large pot. Add 1 chopped onion, 1 chopped bell pepper, and 1/2 tsp. caraway seed. Cook for 5 minutes and stir until tender. Add 4 cups chicken stock, 2 cans diced tomatoes, 1 pound diced red potatoes, 1 tbsp. paprika, 1 1/2 tsp. salt and 2 bay leaves. Bring to boil, reduce heat and let simmer 20 minutes. Stir in 1 pound catfish or other white fish fillet and 1 pound shrimp. Simmer 5 minutes and remove bay leaves. 

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