The evenings are drawing in and the desire to cosy up and eat delicious warming dishes is starting to kick in with the Houseology team! When it comes to tasty autumn recipes, designer cookware brand, Le Creuset are our ultimate go-to. With a wealth of gorgeous oven-to-tableware, the Le Creuset collection is perfect for bringing hearty suppers to the table that the whole family are sure to love. We’ve picked out these delicious autumn soup recipes to keep you warm all through the winter months…
01.Autumn soup recipes
Chunky smoked bacon, potato, sweet corn and red pepper chowder
A delicious creamy autumn soup, serve with crusty bread for a tasty weekday supper.
500g leeks (trimmed and thickly sliced)
2x325g canned sweetcorn in water
1 tsp sunflower oil
400g smoked bacon lardons
2 medium onions (finely chopped)
2 red peppers (seeds removed and chopped)
50g plain flour
600ml chicken stock
600ml full-fat milk
600g floury potatoes (peeled and cut into 2cm pieces)
4 fresh bay leaves
120ml double cream
A good pinch of cayenne pepper
3 tbsp chopped parsley
Salt and freshly ground white pepper
- Melt 50g of the butter in the Le Creuset Cast Iron Oval Casserole. Add the sliced leeks, stir well to coat with butter and season lightly. Put the lid on and cook over a low heat for 5 minutes until just tender. Remove the leeks with a slotted spoon and set aside on a plate. Drain the sweetcorn into a bowl, reserve the liquid.
- Add the sunflower oil to the casserole with the bacon and fry over a high heat until it’s beginning to brown. Lower the temperature to a medium heat and add the remaining butter, onions and red peppers, cover and cook gently for 10 minutes until they have softened.
- Stir in the flour and cook for 1 minute. Gradually stir in the chicken stock, milk and reserved liquid from the sweetcorn and bring to the boil. Add the potatoes, bay leaves and 1 teaspoon of salt, cover and leave to simmer gently for 10-15 minutes or until the potatoes are tender and just beginning to fall apart.
- Remove and discard the bay leaves, then press some of the potatoes up against the sides of the pan to break them up slightly. Stir in the sweetcorn and cream and cook for 2-3 minutes until it’s almost back to the boil. Stir in the leeks, bacon and half the chopped parsley and season to taste with cayenne pepper, salt and white pepper. Serve in warmed bowls, sprinkled with the rest of the chopped parsley.
Roasted Pumpkin and Thyme soup with Gruyere cheese
A smooth autumnal soup, embellished with melting Gruyere cheese.
2.25kg of pumpkin or squash
3 tbsp olive oil
2 medium onions (chopped)
Leaves from 6 sprigs of thyme, plus extra to garnish
1.75 litres light chicken or vegetable stock
300ml double or single cream
150g Gruyere cheese (coarsely grated)
Salt and freshly ground black pepper
- Preheat the oven to 200°C.
- Peel the pumpkin or squash, scoop away the fibres and seeds and cut the flesh into chunky pieces. Put them into a large roasting tin with the olive oil and some seasoning and toss together well. Spread them out in an even layer and roast for 30-40 minutes until tender.
- Meanwhile, melt the butter in the casserole and add the onions, half the thyme leaves and some seasoning. Cover and cook gently for about 10 minutes until the onion is very soft but not browned.
- Add the roasted pumpkin to the pan with the stock, cover and simmer gently for 20 minutes.
- Leave the soup to cool slightly then blend in a food processor or liquidiser with the rest of the thyme leaves, until smooth. Return the casserole to a medium-low heat and bring back to a gentle simmer. Stir in 200ml of the cream and adjust the seasoning to taste.
- Ladle the soup into warmed bowls and swirl in the remaining cream. Pile some of the grated cheese into the centre, scatter with the extra thyme leaves and serve.