Why make this recipe
Fall soups are the perfect way to warm up during the chilly autumn months. They are comforting, nutritious, and full of seasonal flavors. This recipe combines pumpkin and butternut squash with other healthy vegetables to create a delicious dish that you can enjoy with family and friends.
How to make Fall Soups
Ingredients:
- Pumpkin
- Butternut squash
- Carrots
- Celery
- Onion
- Garlic
- Vegetable broth
- Spices (e.g., thyme, sage, nutmeg)
- Cream or coconut milk (optional)
- Salt and pepper
Directions:
- In a large pot, sauté onion, garlic, carrots, and celery until soft.
- Add pumpkin and butternut squash, followed by vegetable broth.
- Season with spices, salt, and pepper.
- Simmer until vegetables are tender.
- Blend until smooth, then stir in cream or coconut milk if desired.
- Serve hot.
How to serve Fall Soups
You can serve this fall soup in bowls and garnish it with some fresh herbs like parsley or a drizzle of cream. Pair it with crusty bread for a complete meal. It’s great for lunch, dinner, or even as a starter for a special occasion.
How to store Fall Soups
To store leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container since the soup will expand when frozen.
Tips to make Fall Soups
- For a sweeter flavor, roast the pumpkin and butternut squash before adding them to the soup.
- Adjust the spices according to your taste. Add more nutmeg for warmth or sage for an earthy flavor.
- Blend the soup until very smooth for a creamy texture, or leave it slightly chunky for more bite.
Variation
You can add other vegetables like sweet potatoes or parsnips for a different taste. Additionally, try adding some cooked beans or lentils for added protein and heartiness.
FAQs
1. Can I make this soup vegan?
Yes! Just skip the cream or coconut milk or choose a plant-based cream option.
2. What if I don’t have fresh vegetables?
You can use frozen or canned vegetables, but fresh ones are recommended for the best flavor.
3. Can I add protein to this soup?
Absolutely! You can add cooked chicken, turkey, or beans for a protein boost.
Fall Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and nutritious fall soup combining pumpkin and butternut squash with healthy vegetables.
Ingredients
- Pumpkin
- Butternut squash
- Carrots
- Celery
- Onion
- Garlic
- Vegetable broth
- Spices (e.g., thyme, sage, nutmeg)
- Cream or coconut milk (optional)
- Salt and pepper
Instructions
- In a large pot, sauté onion, garlic, carrots, and celery until soft.
- Add pumpkin and butternut squash, followed by vegetable broth.
- Season with spices, salt, and pepper.
- Simmer until vegetables are tender.
- Blend until smooth, then stir in cream or coconut milk if desired.
- Serve hot.
Notes
For a sweeter flavor, roast the pumpkin and butternut squash before adding them to the soup. Adjust the spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
