Autumn Soup: A Hearty and Flavorful Seasonal Delight
Autumn is a time for warming dishes that bring comfort and nourishment. This delicious autumn soup, featuring rich pumpkin, hearty beans, and vibrant kale, is the perfect way to embrace the season’s flavors. Paired with crispy toasted bread and roasted walnuts, this dish is ideal for cozy evenings with family or friends. Let’s dive into the steps and ingredients required to create this delicious soup.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin | 840g |
| Borlotti beans (dried) | 500g |
| Leeks | 80g |
| Black kale (cavolo nero) | 100g |
| Vegetable broth | 2 liters |
| Rosemary | 2 sprigs |
| Bay leaves | A few leaves |
| Extra virgin olive oil | 40g + to taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Bread slices (for toasting) | 8 slices |
| Walnuts (shelled) | 50g |
Instructions:
-
Prepare the Vegetables:
- Start by cutting the pumpkin into slices. Remove the skin, then cut the flesh into approximately 2 cm cubes. This will ensure the pumpkin cooks evenly.
- Tie the bay leaves and rosemary sprigs together using kitchen twine. This will help you easily remove them after cooking.
- Rinse the borlotti beans thoroughly and set them aside.
- Wash the kale leaves, removing the stems, and chop them into large pieces.
-
Start Cooking:
- In a large pot or pan, heat 40g of extra virgin olive oil over medium heat.
- Add the sliced leeks to the pot and sauté them for about 1 minute, allowing them to soften and become fragrant.
- Pour in a ladle of vegetable broth to help the leeks cook down and prevent them from browning. Continue cooking until the leeks are tender.
-
Simmer the Soup:
- Once the leeks are softened, add the cubed pumpkin and the tied bundle of rosemary and bay leaves into the pot.
- Pour in enough vegetable broth to cover the vegetables. Bring the soup to a simmer and cook for 25-30 minutes or until the pumpkin becomes tender and fully cooked.
- While the soup is simmering, season it with fine salt and black pepper to taste.
-
Prepare the Bread:
- Preheat your oven to 180°C (350°F). Arrange the slices of bread on a baking sheet lined with parchment paper.
- Drizzle the bread with a little extra virgin olive oil, sprinkle with a pinch of salt, and scatter some rosemary needles over the top.
- Toast the bread in the oven for about 10-15 minutes or until golden brown and crisp. Once done, set aside.
-
Add the Kale and Beans:
- After the soup has simmered and the vegetables are tender, add the chopped black kale and the rinsed borlotti beans into the pot.
- Pour in a little more vegetable broth if needed to adjust the consistency of the soup. Let the soup simmer for another 10-15 minutes to allow the flavors to meld together.
-
Toast the Walnuts:
- While the soup is cooking, heat a dry pan over medium heat. Add the shelled walnuts and toast them for about 3-5 minutes, stirring frequently, until they become fragrant and lightly browned.
- Once toasted, chop the walnuts roughly.
-
Finish and Serve:
- Once the soup is ready, remove the rosemary and bay leaves bundle from the pot.
- Ladle the soup into bowls, and top each serving with the toasted walnut pieces for added texture and flavor.
- Serve the soup hot, accompanied by the crispy rosemary-scented toast on the side.
Tips for a Perfect Autumn Soup:
- Beans: If you’re short on time, you can substitute dried borlotti beans with canned beans. However, using dried beans will create a richer, more authentic flavor.
- Pumpkin Variations: Feel free to use other types of squash or pumpkin for different tastes and textures. Butternut squash works particularly well in this recipe.
- Broth: The quality of your vegetable broth can significantly impact the flavor of the soup. If possible, use homemade or a high-quality store-bought broth for the best results.
- Make it Ahead: This soup actually tastes even better the next day, once the flavors have had time to develop. Feel free to make it ahead of time and store it in the refrigerator for up to 3 days.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~10g |
| Carbohydrates | ~50g |
| Fat | ~12g |
| Fiber | ~9g |
| Sodium | ~500mg |
| Potassium | ~800mg |
This autumn soup is a vibrant, heartwarming dish that encapsulates the essence of the fall season. The combination of sweet pumpkin, creamy borlotti beans, and tender kale, along with the crunch of toasted bread and walnuts, creates a beautiful balance of flavors and textures. It’s perfect for cozy dinners, meal prepping, or as a starter to your autumn feast. Enjoy it with loved ones and let the flavors of the season fill your home!
