Souped Up Soups

Enjoy these easy and unusual soups this September!

As we get hints of autumn’s arrival, nothing beats a warming, effortless soup for supper. September’s harvest brings vibrant squash, earthy roots, and tart fruits, ideal for blending into speedy, nourishing bowls. Ready in under 30 minutes, these soups are cosy, seasonal, and packed with flavour. Simple, satisfying, and just right for crisp evenings.

Spiced Pumpkin & Pear Soup

Ingredients:

1 small pumpkin (about 500g), peeled and diced 2 ripe pears, peeled and chopped

1 onion, diced

1 tsp ground cinnamon

½ tsp ground ginger

600ml vegetable stock

150ml double cream (optional)

Salt & pepper to taste

Olive oil

Method:

1. Heat 1 tbsp oil in a pot, fry the onion until soft. 2. Add pumpkin, pears, cinnamon, and ginger. Cook for 5 mins.

3. Pour in stock, simmer for 20 mins until pumpkin is tender.

4. Blend until smooth, stir in cream (if using), and season.

Celeriac & Apple Soup with Stilton

Ingredients:

1 medium celeriac (about 500g), peeled and diced 2 apples (tart like Bramley), peeled and chopped 1 leek, sliced

500ml vegetable stock

100ml crème fraîche

50g Stilton, crumbled

1 tbsp butter

Salt & pepper

Method:

1. Melt butter, sauté leek until soft.

2. Add celeriac and apples, cook for 5 mins.

3. Pour in stock, simmer for 20 mins until tender. 4. Blend until smooth, stir in crème fraîche, then top with Stilton.

Roasted Beetroot & Blackberry Soup

Ingredients:

4 medium beetroots, roasted & peeled (about 400g)

100g blackberries (fresh or frozen)

1 red onion, chopped

500ml vegetable stock

1 tbsp balsamic vinegar

2 tbsp Greek yoghurt (to serve)

Fresh thyme (optional)

Method:

1. Roast beetroots at 200°C (180°C fan) for 45 mins, then peel and chop.

2. Sauté onion until soft, add beetroot and blackberries.

3. Pour in stock and vinegar, simmer for 15 mins. 4. Blend until smooth, serve with yoghurt and thyme.

Each of these soups is warming, seasonal, and a little unexpected, perfect for September!