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Autumnal soup

As I am writing this I am looking out of my window at torrential rain and howling winds, which contrasts greatly with the beautiful sunshine that we were experiencing this time last week. The weather seems to have turned overnight – Autumn is here!

As we transition between the seasons, we may be thinking about getting out our warmer clothes, swapping sandals for boots and keeping a scarf in our bag. However, our diets can also adjust with the seasons and October gives us the opportunity to eat more of those delicious Autumnal vegetables, such as butternuts, beetroot, Brussels sprouts, carrots, leeks and parsnips. These vegetables lend themselves to soups, stews, or even just simply roasted. I hope you enjoy this delicious Autumnal soup recipe.

Autumnal Soup – Serves 6

· 1 tbs olive oil

· 2 tsp ground cumin

· 2 onions, chopped

· 2 sticks of celery, chopped

· 3 carrots, chopped

· 1kg pumpkin or butternut squash, peeled and diced

· 700ml vegetable stock

  1. In a large saucepan, heat the olive oil and cook the onions for 5 minutes on a low heat until soft – be careful not to burn! About halfway through, add the cumin and continue to stir.

  2. Add the carrot, celery, pumpkin/butternut squash to the pan, and continue cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.

  3. Add the vegetable stock to the mixture and season with salt and pepper. Bring to the boil, and then simmer for 10 minutes until the pumpkin/squash is very soft.

  4. Purée the soup and season to taste.


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