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Easy autumnal soup recipes to make

A bowl of soup and a sandwich

As the temperature begins to drop, the leaves start to crisp, and the days grow shorter, there’s nothing better than wrapping up warm and spending time indoors. Having a cosy and comfortable home is one of the best ways to get you through the colder months; turning up the heating, filling up your hot water bottle and fetching your blankets out from their home for the summer can help to keep your joints warm, something which is particularly helpful if you have a curved stairlift installed to help you to move freely around your home. However, it is equally as important to eat nourishing food to keep you warm inside.

Soup is a wonderful option for autumn. Not only is it incredibly filling, but you can incorporate as many as your favourite ingredients into it as you’d like. This means that you can add some of the fresh vegetables that you’ve kept in your fridge to the recipe or even use meat from your leftover Sunday roast to bulk up the mixture.

Despite soup being an easy option for you to try this autumn, there are a plethora of delicious recipes out there for you to try. Whether you’re looking to experiment with new flavour combinations, discover how you can make the most of your leftovers or are simply looking for some help with the basics, we’ve included a list of some of the best autumnal soup recipes for you to try below!

Leek and Potato Soup

A basket of leeks

“The leek and potato soup is a favourite as it's really tasty and a great way to use up the vegetables in the bottom of the cupboard”, shares Emma from the blog Life According to MrsShilts. “I like to make a big batch of it and enjoy it throughout the week as it keeps well in the fridge.” This recipe is sure to keep you warm and is the perfect lunch for a rainy day.


  • 1 large Leek
  • 1 large Onion
  • 2 Potatoes
  • 4 Vegetable stock cubes
  • 1300ml of hot water
  • Salt and pepper to season


  1. Chop up all the vegetables into small pieces
  2. Place vegetables into the soup maker
  3. Crumble the stock cubes over the top of the vegetables
  4. Pour in the hot water
  5. Season well and stir

Vegetable soup

A casserole dish and carrots

This recipe serves 2-3 portions and boasts lovely flavour combinations. Although you can customise this recipe to add your favourite vegetables, Emma cooks this at her home with a variety of vegetables most people are likely to have at home: “The easy vegetable soup is a family favourite as it's not only delicious, but it includes lots of seasonal vegetables. It's filling and warming - perfect for lunch time or to enjoy during an evening.”.


  • 3 medium carrots
  • 1 medium turnip
  • 1 large onion
  • 2 Vegetable stock cubes
  • 2 cloves of garlic
  • 1 tablespoon of tomato puree
  • Enough water to cover the chopped veg
  • Salt and Pepper to season
  • Low-calorie cooking spray


1. Peel and chop all veg into chunks

2. Spray a saucepan with cooking spray

3. Sweat veg and garlic for a good 10-15 minutes in saucepan

4. Crumble in stock cubes, add enough hot water to cover the veg

5. Bring to boil and simmer for 15 minutes or until veg is tender

6. Blitz with a hand blender to form a smooth soup consistency

7. Enjoy!

Cauliflower cheese soup

Two cauliflowers

Ruth, the blogger behind Craft with Cartwright, loves creating inventive soup recipes over on her blog. This cauliflower cheese soup is a great option to try this season and is simple to follow. “As a family, we have always loved Cauliflower cheese, so I thought, why not try it as a soup”, she shares. “It's the perfect combination of creamy, salty and nutritious. Like a hug in a bowl. Perfect for lunches after a breath of fresh air in the Autumn.”


  • Knob of butter
  • 2 spring onions
  • 1 cauliflower cut into florets
  • 1 small potato peeled and cut into chunks
  • 350ml vegetable stock
  • 200ml milk
  • 100g mature cheddar grated


  1. Heat the butter in a large saucepan.
  2. Add the onion and cook until softened, about 5 mins.
  3. Then add the cauliflower, potato, stock, milk and seasoning.
  4. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower and potato are soft.
  5. Press with a potato masher until you get a creamy, thick soup.
  6. Stir in the grated cheese, just before serving.

Roast squash and carrot soup

Two bowls of soup

Repurposing some of your favourite vegetables to create a delicious soup is the perfect alternative to spending hours cooking this autumn, and Ruth’s roasted squash and carrot soup recipe is sure to fill you up as the temperature outside drops: “I love Autumn for all the wonderful harvest produce. I cook a lot with squash and roasting them brings out the sweet caramelised flavours. Combined with carrot this soup is a hit with young and old. I love it for lunch or with a fresh loaf of bread for an easy supper.”


  • 1kg butternut squash
  • 3 medium carrots
  • 1 red onion
  • 1 litre of vegetable stock
  • 1tsp korma curry powder
  • 2tbsp of olive oil


  1. Preheat the oven to 200c gas mark 6.
  2. Peel the carrots and cut into chunks.
  3. Slice the butternut squash in half and remove the seeds.
  4. Place in a roasting dish with the carrots and coat with a tablespoon of oil.
  5. Roast for 30 minutes until tender.
  6. Peel and chop the onion and fry in the remaining 1 tablespoon of oil.
  7. Stir in the curry powder and allow to cook for 1 minute.
  8. Scrape out the butternut squash flesh from the skin. Be careful as it may be quite hot.
  9. Add this flesh and the carrots to the onions.
  10. Stir to coat with the spices.
  11. Add the litre of stock and allow to simmer for 20 minutes.
  12. Blend until smooth.
  13. For a really silky texture pass through a sieve.
  14. Serve

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