Wednesday, October 8, 2014

4 Fall Soup Recipes to Try This Season

We have yet to figure out exactly what it is, but come fall, everyone seems to be doing a lot more cooking and baking and pulling out new, old and favorite recipes. So we scoured Pinterest for some of the best fall recipes and we'll be giving them to you all month long. For now, it's hard to resist the comforting soups of the season so here are four of best fall soup recipes that we have found!

Pumpkin Soup with Bacon and Parmesan Crumble

2 cups low or no-sodium chicken broth
2 (15oz.) cans pure pumpkin puree
1 (12 oz.) can evaporated milk
1 Tbsp. packed brown sugar
1 and ½ tsp. salt
½ tsp. coarse black pepper
½ tsp. dried sage leaves
½ tsp. garlic powder
1 oz. parmesan cheese
3 strips pre-cooked bacon

Put a large pot or Dutch oven over high heat. Add the chicken broth, pumpkin puree, evaporated milk, salt, pepper, sage, garlic powder and brown sugar. Stir. Reduce heat to medium. Cover and cook, stirring often, until it comes to a simmer. Reduce heat to low. Taste. Add more salt and pepper if desired.
While the soup is coming up to a simmer, finely grate the parmesan cheese and finely chop the bacon. Mix them together.

Preheat a nonstick skillet over medium heat. Drop the parmesan and bacon mixture into the pan in 6 little piles with space between them. When the piles have melted and started to brown (about a minute), use a spatula to scrape under them and flip them over. They'll squidge up a bit when you try to get under them but that's o.k.. Cook, flipping occasionally, until golden brown on both sides, 1-3 more minutes. Remove from heat. Let them cool for a minute and then chop them up.
Ladle the soup into bowls and top with the bacon and parmesan crumbles.

Recipe from Cook the Story

Quinoa Corn Chowder 

1 cup quinoa
1/4 cup butter
1 medium onion, diced
1/4 cup flour
1 red pepper, diced
1 tsp minced garlic
3 cups chicken broth
3 cups milk
4 cups frozen corn (or fresh)
1 can white kidney beans, drained and rinsed
1 tsp dried parsley
1/2 tsp dried thyme
1 1/2 tsp salt
Optional: shredded cheese to garnish

In a large pot, toast quinoa over medium heat for 3-5 minutes. Remove from the pan.
In the same pot, melt butter. Add onion and pepper and saute over medium-high heat for 3-5 minutes, until soft and starting to brown. Add garlic and cook 1 minute.

Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.

Add corn, beans, quinoa, parsley, thyme, and salt. Bring to a boil, stirring frequently. Reduce heat to medium (or medium-low) and simmer uncovered for 15-20 minutes until quinoa is cooked, stirring often.

Recipe from The Recipe Rebel

Smoked Gruyere Butternut Soup with Spicy Chickpeas 

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
1 pinch of red pepper flakes
4 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
1/8 teaspoon nutmeg
2 cups low-sodium chicken or vegetable stock
6 ounces smoked gruyere cheese, freshly grated
1/2 cup full-fat coconut milk (or half and half), plus extra for drizzling
2 tablespoons freshly snipped chives

Spicy chickpeas
2 cups chickpeas (if canned, drain, rinse and dry off with a paper towel)
1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Spicy chickpeas- Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if they are canned. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 15 to 20 minutes until crispy.

Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.

Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls at a time until it's melts. Stir in the coconut milk. Cook for another few minutes to warm the soup.

To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.

Recipe from How Sweet It Is

Slow Cooker Chicken Enchilada Soup

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chilies
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Recipe from Gimme Some Oven

1 comment:

  1. I was excited to try the pumpkin soup. I did everything according to the recipe, but personally, my boyfriend and I did not like it. Too much pumpkin for us. :( We're trying the chicken enchilada soup this week and I'm hoping for better results.


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