Autumn Harvest Soup Recipe
Autumn Harvest Soup Recipe
Table of Contents
Autumn Harvest Soup Recipe
This cozy, hearty Autumn Harvest Soup recipe combines the best seasonal vegetables and warming spices to create a comforting bowl of goodness. With pumpkin, butternut squash, and a hint of sage, this Autumn Harvest Soup Recipe captures all the flavors of fall in one pot, perfect for chilly evenings.
Description
As the days grow shorter and temperatures dip, there’s no better way to embrace the season than with a bowl of warm, flavorful soup. This Autumn Harvest Soup Recipe is packed with the season’s best vegetables, like pumpkin, butternut squash, and sweet potatoes, with a hint of sage and thyme for an aromatic touch. It’s designed to bring warmth and nourishment, ideal for cozy family dinners, holiday gatherings, or meal prep. This vegan friendly, gluten free soup is simple to make, filled with fiber, vitamins, and minerals, and it’s sure to satisfy even the most discerning palates. Enjoy a bowl of this seasonal delight with a slice of crusty bread or a sprinkle of roasted pumpkin seeds.Warm up with this delicious Autumn Harvest Soup Recipe, featuring seasonal vegetables, hearty flavors, and simple ingredients perfect for fall days
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 medium carrots, sliced
- 2 cups pumpkin puree (canned or fresh)
- 1 large sweet potato, peeled and cubed
- 1 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk (or your preferred dairy free milk)
- Salt and pepper to taste
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Add the Vegetables: Stir in the butternut squash, carrots, and sweet potato. Sauté for 5-6 minutes until they start to soften.
- Season the Vegetables: Sprinkle in the sage, thyme, and nutmeg. Stir the vegetables well to evenly coat them with the spices, allowing the aromas to develop.
- Add the Pumpkin and Broth: Pour in the pumpkin puree and vegetable broth. Stir to combine all ingredients, ensuring the pumpkin is well incorporated. Bring the soup to a boil.
- Simmer the Soup: Once the soup reaches a boil, reduce the heat to low. Cover and simmer for 25-30 minutes, or until all the vegetables are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- Add Coconut Milk and Adjust Seasoning: Stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with fresh parsley or a sprinkle of roasted pumpkin seeds for an added crunch. Enjoy your delicious autumn soup.
Notes
- Adjusting Texture: For a chunkier soup, only blend half of the soup, leaving some of the vegetables whole. This adds a nice texture variation.
- Make It Spicy: For a touch of heat, add a pinch of cayenne pepper or red pepper flakes while seasoning.
- Storing and Freezing: This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Reheat on the stovetop for best results.
- Garnish Ideas: Top with a drizzle of extra coconut milk, chopped fresh parsley, or roasted seeds (such as pumpkin or sunflower) for added crunch.
Autumn Harvest Soup Recipe
This cozy, hearty Autumn Harvest Soup recipe combines the best seasonal vegetables and warming spices to create a comforting bowl of goodness. With pumpkin, butternut squash, and a hint of sage, this autumn soup recipe captures all the flavors of fall in one pot, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium butternut squash peeled and cubed (about 3 cups)
- 2 medium carrots sliced
- 2 cups pumpkin puree canned or fresh
- 1 large sweet potato peeled and cubed
- 1 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk or your preferred dairy free milk
- Salt and pepper to taste
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Add the Vegetables: Stir in the butternut squash, carrots, and sweet potato. Sauté for 5-6 minutes until they start to soften.
- Season the Vegetables: Sprinkle in the sage, thyme, and nutmeg. Stir the vegetables well to evenly coat them with the spices, allowing the aromas to develop.
- Add the Pumpkin and Broth: Pour in the pumpkin puree and vegetable broth. Stir to combine all ingredients, ensuring the pumpkin is well incorporated. Bring the soup to a boil.
- Simmer the Soup: Once the soup reaches a boil, reduce the heat to low. Cover and simmer for 25-30 minutes, or until all the vegetables are tender when pierced with a fork.
- Blend the Soup: Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- Add Coconut Milk and Adjust Seasoning: Stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with fresh parsley or a sprinkle of roasted pumpkin seeds for an added crunch. Enjoy your delicious autumn soup.
Notes
- Adjusting Texture: For a chunkier soup, only blend half of the soup, leaving some of the vegetables whole. This adds a nice texture variation.
- Make It Spicy: For a touch of heat, add a pinch of cayenne pepper or red pepper flakes while seasoning.
- Storing and Freezing: This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Reheat on the stovetop for best results.
- Garnish Ideas: Top with a drizzle of extra coconut milk, chopped fresh parsley, or roasted seeds (such as pumpkin or sunflower) for added crunch.
