Fall Into The Season With These Cozy Soup Recipies

Creamy Pumpkin Soup

Ingredients:

• 2 whole pie pumpkins

• 1 qt. vegetable or chicken stock

• 1/2 c. heavy cream

• 1/3 c. maple syrup

• dash of nutmeg

• salt to taste

• Extra cream and toasted pumpkin seeds for serving

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop flesh into a bowl. Set aside.

In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, transfer the mixture to a blender or food processor (or use an immersion blender), and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste, and enjoy!

Inspired by The Pioneer Woman.

Broccoli Bacon Cheddar Soup

Ingredients

• 3 tablespoons unsalted butter

• 4 slices bacon, chopped

• 2 large carrots, peeled and diced

• 2 large celery stalks, diced

• 1 small yellow onion, diced

• 1/3 cup flour

• 4 cups reduced-sodium chicken broth

• 2 medium redskin potatoes, peeled and diced small

• 1 (16- or 12-ounce) bag of frozen broccoli crowns, diced (see note)

• 1 1/2 cups whole milk

• 1 teaspoon table salt

• 1 teaspoon dried mustard

• 1/2 teaspoon pepper

• 16 ounces sharp cheddar, shredded

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the bacon and cook until fat is rendered and the bacon is beginning to crisp, about 8 minutes. Remove to a bowl with a slotted spoon, reserving as much fat in the pot as you can. Add the carrot, celery, and onion and cook - stirring occasionally - until softened, about 7 minutes. Sprinkle the flour over the vegetables and stir until no dry bits of flour remain. Pour in the chicken broth a splash at a time, stirring constantly to prevent lumps. Add the potatoes and increase heat to bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes.Add the broccoli, milk, salt, dried mustard, and pepper and bring to a gentle boil. Reduce to a simmer and cook, covered, for another 10 minutes, until vegetables are soft.Remove from heat and stir in the shredded cheddar a handful at a time. Once the cheese is melted, stir in the reserved bacon. Serve hot!

Inspired by Mandy Jackson.

Spicy Red Curry Beef

Ingredients:

• 1 (2½- to 3-pound) chuck roast, fat trimmed

• 1 teaspoon kosher salt

• 1 teaspoon freshly cracked black pepper

• 1 tablespoon extra-virgin olive oil

• 1 to 2 (12.5-ounce cans) coconut milk

• 1 to 4 cups beef stock

• 1 to 2 tablespoons red curry paste

• Zest and juice of 1 lime

• 1 small white onion, thinly sliced

• 2 garlic cloves, thinly sliced

• 1 6-inch piece of lemongrass, tough ends removed, smashed, and cut into 1-inch slices

• 1 (1-inch) piece ginger, peeled and thinly sliced

• 2 large sweet potatoes, peeled and cubed into 2-inch cubes

• 2 red bell peppers, cut into matchsticks

Preheat the oven to 350°F. Season the beef all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium heat. Once the oil is glistening, add the meat and cook until browned, about 5 minutes per side. Transfer the meat to a plate.

Set aside 1 cup of the coconut milk for later use. To the Dutch oven, add the remaining cup of coconut milk, 1 cup of the beef stock, the red curry paste, lime zest and juice, onion, garlic, lemongrass, and ginger. Whisk to combine. Bring the mixture to a simmer, then return the meat to the pot along with any collected juices, nestling it into the liquid. Cover the pot and transfer it to the oven. Cook for about 2 hours or until the meat is very tender. Using tongs or two forks, transfer the meat to a plate and shred it, discarding any large pieces of fat.

To the Dutch oven, add the remaining 3 cups beef stock, the reserved 1 cup coconut milk, the sweet potato, and bell pepper. Increase the heat to high and bring to a boil, and then reduce the heat to medium-low and cook until the sweet potato is just tender, 20 minutes. Return the shredded beef to the curry and stir to incorporate.

Serve the curry as is or spooned over cooked rice. Top with cilantro, Thai basil, and/or Thai chilies as desired.

Inspired by The Modern Proper.