The best autumn soups and stews to always keep in mind

The arrival of autumn inevitably changes our cooking habits. Pumpkin, mushrooms, potatoes, cabbage, legumes, and grains become precious allies in preparing steaming, flavorful dishes. The best autumn soups and stews also have a great advantage: they can be prepared by alternating just a few ingredients and achieving a different result each time. From a delicate cream soup to a heartier minestrone, simply choose what the season has to offer to create a first course capable of warming the cooler days.

Don't just think about classic vegetable soups. During the autumn months, you can enjoy pumpkin soup, legume soups, potato soups, mushroom dishes, and dishes enriched with grains like farro and barley. Some recipes become a true one-dish meal, especially when topped with croutons. Here are 10 warm and comforting autumn soups to keep in mind, easy to adapt to your tastes and also ideal for varying your menu throughout the week.

10 Autumn Soups and Stews: Ingredients to Prepare

• Creamy pumpkin soup: pumpkin, potatoes, onion, vegetable broth, extra virgin olive oil, salt, pepper, and, if desired, croutons.
• Chickpea and potato soup: cooked chickpeas, potatoes, onion, carrot, celery, vegetable broth, rosemary, and extra virgin olive oil.
• Lentil soup: lentils, carrot, celery, onion, tomato, broth or water, extra virgin olive oil, and herbs.
• Mushroom and potato soup: mushrooms, potatoes, onion, vegetable broth, parsley, garlic, extra virgin olive oil, salt, and pepper.
• Farro and Vegetable Soup: Farro, carrots, celery, onion, potatoes, autumn vegetables of your choice, vegetable broth, and extra virgin olive oil.
• Bean soup: cooked beans, tomato puree or pulp, celery, carrot, onion, broth, rosemary, and extra virgin olive oil.
• Creamy leek and potato soup: leeks, potatoes, vegetable broth, extra virgin olive oil, salt, pepper, and toasted bread to accompany.
• Cabbage and Bean Soup: cabbage, beans, potatoes, carrots, celery, onion, vegetable broth, extra virgin olive oil, and homemade bread.
• Barley soup: pearl barley, potatoes, carrots, celery, onion, vegetable broth, herbs, and extra virgin olive oil.
• Pumpkin and chickpea soup: pumpkin, cooked chickpeas, onion, vegetable broth, rosemary, extra virgin olive oil, salt, and pepper.

How to make perfect autumn soups and broths step by step

• Creamed pumpkin soup: Clean the pumpkin and dice it along with the potatoes. Sauté the onion in a little oil, add the vegetables, and cover with the broth. Cook until soft, then blend until smooth.
• Chickpea and potato soup: Prepare a base with celery, carrot, and onion, then add the diced potatoes. Add the chickpeas, cover with broth, and season with rosemary. Simmer until the potatoes are tender and the soup is slightly creamy.
• Lentil soup: Sauté the celery, carrot, and onion, then add the lentils and a small amount of tomato. Cover with water or broth and cook gently, making sure the liquid doesn't dry out too much.
• Mushroom and potato soup: Thoroughly clean the mushrooms and chop the potatoes. Sauté the garlic in the oil, add the mushrooms and potatoes, and cover with hot broth. Cook until soft and garnish with parsley.
• Farro and Vegetable Soup: Cut the vegetables into small pieces and toss them in the pot. Add the farro, pour in the broth, and cook slowly until the grain is tender. Adjust the consistency by adding more broth as needed.
• Bean soup: Lightly sauté celery, carrot, and onion. Add the beans, tomato, and broth. Season with rosemary and cook over medium heat. For a creamier consistency, mash or blend a small portion of the beans.
• Creamy leek and potato soup: Slice the leeks and sauté them gently, avoiding browning them. Add the diced potatoes and broth. Once everything is soft, blend until smooth and serve with croutons.
• Cabbage and Bean Soup: Cut the cabbage into strips, prepare a vegetable stock, and add the potatoes. Combine the cabbage, beans, and broth and bring to a simmer. Serve the soup piping hot with toasted bread.
• Barley soup: Prepare the vegetables, dice them, and sauté them in a little oil. Add the barley, cover with plenty of broth, and continue cooking until the grain is tender and the soup has reached the desired consistency.
• Pumpkin and chickpea soup: sauté the onion, add the diced pumpkin, and let it simmer. Add the chickpeas and broth, season with rosemary, and cook until the pumpkin is soft. Mash some of it to make the soup naturally creamier.

Keeping these recipes in mind means you'll always have a ready-made recipe for when a cool day arrives and the craving for something warm grows. These recipes can be modified based on the vegetables available, thickened by reducing the broth, or transformed into even more substantial dishes by adding pasta, rice, or grains. A drizzle of extra virgin olive oil and some croutons easily complete the dish. From pumpkin to legumes, mushrooms, cabbage, and potatoes, autumn soups and stews are a versatile option to rediscover throughout the season.