Favorite Soups for the Fall

Amaze everyone this fall with an easy and delicious pumpkin soup recipe.

The temperature is dropping (some), and we are starting to see leaves fall. It’s one of my favorite seasons of the year! We’ve survived the hottest part of the year, and now it’s time to enjoy the change of season with some tasty fall soups.

Is there anything more symbolic of fall than pumpkins? While we may automatically go to pumpkin pies, cookies, pumpkin-flavored coffee and more, how about trying out a delicious warm pumpkin soup, too? We have an easy pumpkin soup for you to try – it’s quick to make and your family will love it!

Ingredients:

  • 6 cups chicken stock
  • 1 ½ teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • ½ teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • ½ cup heavy whipping cream
  • 5 whole black peppercorns

Directions:

As we mentioned above, this is a super easy recipe. In a large stockpot, heat the chicken stock and add all the ingredients (except the parsley and heavy whipping cream). Bring to a boil, then reduce the heat back down to low and let it simmer for 30 minutes, uncovered. Once it’s done cooking, puree the soup in small portions using a food processor or blender. Next, return to the pan and bring it up to a boil. Reduce heat to low, and again, let it simmer for 30 minutes uncovered. Finally, stir in the heavy whipping cream, pour into soup bowls and garnish with the parsley.

Alton Brown is one of my favorite people to watch when it comes to food and cooking. This next lentil soup recipe comes from his kitchen, via The Food Network.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon freshly ground grains of paradise

Directions:

“Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt, and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.”

Finally, Pozole. Pozole is synonymous with fall in Mexican cuisine. It’s that “feel-good” soup that reminds you of home. While there are any number of different variations of this recipe, we want to share one of our favorites.

Ingredients:

  • 2 pounds of pork cut into medium-sized cubes
  • 6 guajillo chiles
  • 1 can of hominy
  • 6 cloves of garlic
  • 1 tomato
  • Salt and pepper to taste
  • 1/2 onion
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 2 bay leaves

To garnish, you will need:

  • 2 cups chopped radish
  • 8 limes
  • 4 cups chopped lettuce
  • 40 homemade tortilla chips
  • Chopped cilantro
  • 1 chopped onion

To prepare this delicious soup, start by cooking the pork meat in water (make sure that the meat is covered completely, with at least an inch of water covering it) with 1 clove of garlic, 1/4 piece of onion (not diced), bay leaves, salt and pepper. Set aside a half cup of the broth made from cooking the pork.

Once the meat is cooked, remove the bay leaves, onion and garlic clove, and add the hominy. Bring it to a boil for 15 minutes.

Remove the seeds and stem from the guajillo chilies and boil them in water for 5-7 minutes (or until soft) and set aside.

Blend the remaining five cloves of garlic, guajillo chilies, tomato, another 1/4 piece of the onion, cumin, salt, pepper, half cup of broth from earlier and half cup of hominy in a blender until it’s completely blended.

Once everything is blended, strain and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste. Let boil 15 minutes longer.

Pozole is best served hot and topped with chopped lettuce, onions, radishes, and a few drops of lime and homemade tortilla chips.

We love to hear from our readers – do you have a favorite fall soup? Share it with us in the comment section below.

Leave a Comment

Sign Up for our ENews Weekly!

Features • Business • Arts • Entertainment • Dining
Nightlife • Travel • Real Estate • Beauty & Image

Thank you! You've successfully subscribed to Addison Magazine's ENews Weekly!

Pin It on Pinterest