Not Just Pumpkin Cream – Warming Soups for Autumn
Laura Schneider
2026-03-17
5 min. read
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As the autumn days become progressively shorter and the temperature heads towards zero, our culinary preferences also undergo a change. Cocktails and salads, which were so enticing in July, lose their allure, and instead a growing yearning for a hot and heating soup arises. Although pumpkin cream is a classic autumn delight, it is also worth experimenting with other vegetables. Here are five recipes for heating soups that are ideal for the fall season!
"The best foundation for soup – an exceptional broth"
Typically, the primary component of a good soup is broth. It is worth preparing it in larger quantities, still hot, pouring it into a steamed jar, turning it upside down and placing it bottom up, and then allowing it to cool. It can be stored in the refrigerator for up to 2–3 weeks. This will make the process of preparing soups much faster. How to make the best broth? There are many recipes and methods, but it is important to take care of the flavoring element (meat), which provides the umami („meaty”) taste, which is sodium glutamate. For meaty broths, beef is the best source of this flavor, while for vegetable broths, fresh or dried mushrooms, soy sauce, and yeast flakes can be used. Additionally, carrots, celery (with leaves), celeriac, and leek make an excellent foundation for the broth, and one can also add sautéed onions and herbs like lovage, caraway, thyme, or rosemary to enhance the flavor.
Cream of Sweet Potatoes
Sweet potatoes are a rich source of beta-carotene and are characterized by their characteristic sweet taste. Used ingredients: a piece of ginger (5-10 g), garlic clove, tablespoon of olive oil, 500 g sweet potatoes, 600-800 ml broth (depending on the preferred soup density), 50 g coconut milk, spices: smoked paprika, curry, chili, cinnamon, salt, pepper. Preparation: finely chop ginger and garlic, peel and cut sweet potatoes into large cubes, sauté ginger and garlic in olive oil, add sweet potatoes and sauté for a minute, add broth and simmer until sweet potatoes are soft. Season with spices and blend until smooth. Finally, add coconut milk. Tip: The sweet taste can be broken with spicy cheese or salty popcorn.
Roasted Pepper Cream Soup
The second suggestion on the list is the simplest and least complicated. It requires only a few ingredients. Pepper is primarily known for its high content of vitamin C, unfortunately most of it is lost during the heat treatment process. Ingredients: – garlic clove, – 30 g of onion (about 1/3 of an ounce), – spoonful of olive oil, – 500 g of red pepper or a mix of red, yellow, and orange pepper, – 400 ml of broth, – seasonings: salt, pepper, sweet paprika, chili. Preparation methodCut the pepper in half, remove the seeds, and place it on a baking sheet lined with baking paper. Bake for about 30–40 minutes at 200°C. Place the baked pepper in a closed container for about 20 minutes (peeling will then be easier). Meanwhile, fry the diced onion and chopped garlic in a pan with the spices, add the peeled pepper and broth. Blend to a smooth cream. TipTo increase the energy and nutritional value of the cream, it is worth enriching it with a protein-rich component, such as roasted celery or cooked chicken fillet.
Exclusively green vegetable soup with added buckwheat
In the list of suggested autumn recipes, a vegetable soup cannot be missing. However, this one stands out from the others by using exclusively green vegetables and the addition of buckwheat, which gives the soup a characteristic flavor and consistency, reminiscent of traditional buckwheat soup. Ingredients: – a teaspoon of olive oil, – 1/2 a meal of leek, – 150 g of zucchini, – 150 g of broccoli, – 100 g of green beans, – 500 ml of broth, – 3 tablespoons of buckwheat, – spices: salt, pepper, cilantro, parsley. Preparation: Slice the leek, cut the zucchini into medium-sized cubes, cut the green beans into about 1 cm pieces, and divide the broccoli into small florets. Cook the buckwheat according to the package instructions. Then in heated olive oil, sauté the leek slices (be careful, they burn quickly), and then add the zucchini and green beans. Cover with broth and cook until the beans are soft. About 10 minutes before the end of cooking, add the broccoli (if added earlier, it will fall apart). Season with salt and pepper. Finally, add the cooked buckwheat and chopped cilantro and parsley.
African nut and lentil soup
The third item on our list is the most nutritious and filling soup. The addition of peanut paste enhances its flavor and nutritional value. In addition to a high content of fats, it also provides a large portion of plant-based protein. Ingredients: 50 g of onions (about 1/2 piece), 1/2 bell peppers, 1/3 small chili peppers, 1 tablespoon of olive oil, 300 g of tomatoes or tomato paste, 800 ml of broth, 4 tablespoons of red lentils, 50 g of peanut butter, spices: salt, cumin, sweet paprika, pepper. Preparation: Dice the onions, cut the bell peppers into small cubes, chop the chili. Sauté the vegetables in oil, then add the tomatoes or tomato paste and spices and cook for about 10 minutes, then add the broth. After another 10 minutes, add the red lentils and cook until soft. Add more broth if necessary. In a separate container, mix the peanut butter with a few tablespoons of soup to thin it out. Add the entire mixture to the boiling broth. Tips: In the original version, rice is used instead of red lentils. You can also prepare a soup with a mixture of these additions.
Cucumber cream
The list of proposals concludes with cucumber cream. It is a low-calorie vegetable with a high nutritional value at the same time. Like other cucurbits, it is characterized by low contamination with heavy metals. Ingredients: – a spoonful of olive oil, – 1/2 an onion, – a medium cucumber (about 350 g), – 2 medium potatoes (about 150 g), – 700 ml of broth, – spices: salt, pepper, marjoram. Preparation: Peel the potatoes and cut them into small pieces, cut the cucumber into large cubes. Finely chop the onion. Heat the olive oil and fry the onion, then add the cucumber and potatoes. Fry for about 2 minutes, then pour in the broth and cook until soft. Puree the finished soup and season with salt, pepper, and marjoram. Soy sauce can also be used to enhance the flavor of the cream. Notes: Prepared in this way, the cream tastes like pea soup. Therefore, peas can be added to make it more filling and increase the protein content.
