7 No-Bake Savory Fall Soup & Puree Recipes

Creamy Pumpkin Spice Puree

Creamy Pumpkin Spice Puree is a delightful autumn dish that highlights the warm flavors of pumpkin and spices, making it a perfect addition to any fall meal. This silky-smooth puree can be served as a side dish, a base for soups, or even as a filling for pastries. Its rich, sweet, and slightly spicy profile captures the essence of the season, offering comfort and warmth on chilly nights.

Cooking Instructions:

1. If using fresh pumpkin, cut it in half, remove seeds, and roast at 400°F (200°C) for 30-35 minutes until tender. Scoop out the flesh and set aside.
2. In a large pot, melt the butter over medium heat. Add the roasted pumpkin (or canned pumpkin) and stir to combine.
3. Pour in the chicken or vegetable broth and bring to a simmer. Add the heavy cream, brown sugar, pumpkin spice, cinnamon, nutmeg, salt, and pepper.
4. Use an immersion blender or transfer the mixture to a blender, and puree until smooth and creamy.
5. Adjust seasoning if needed, and serve warm as a side dish or as a base for soup. Enjoy!

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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a warming, velvety soup that embodies the flavors of fall. This nutritious dish features the naturally sweet and nutty taste of roasted butternut squash, balanced with savory onions, garlic, and spices, making it a comforting meal for chilly autumn days. It can be served as an appetizer or a light main course, perfect for cozy gatherings or family dinners.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large pot, heat a little olive oil over medium heat, then sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute.
3. Once the squash is roasted, add it to the pot along with vegetable broth, cumin, coriander, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth. If desired, stir in heavy cream for a richer texture.
5. Adjust seasoning to taste and serve warm, garnished with fresh herbs if desired. Enjoy!

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Apple and Carrot Ginger Puree

Apple and Carrot Ginger Puree is a delightful and nutritious dish that celebrates the flavors of autumn. This vibrant puree combines the natural sweetness of apples and carrots with a touch of ginger for warmth and spice, making it a perfect accompaniment to fall meals or a comforting side dish. Its smooth texture makes it suitable for both adults and young children, appealing to a wide audience.

Cooking Instructions:

1. In a pot, heat olive oil over medium heat. Add chopped carrots and sauté for about 5 minutes until slightly softened.
2. Add the chopped apples, grated ginger, and vegetable broth (or water). Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the carrots and apples are tender.
3. Remove from heat and let cool slightly. Then, use an immersion blender or transfer to a blender and puree until smooth.
4. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!

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Savory Sweet Potato and Leek Blend

Savory Sweet Potato and Leek Blend is a comforting and hearty dish that showcases the earthy sweetness of sweet potatoes paired with the mild onion flavor of leeks. This simple yet satisfying blend is perfect for a cozy fall meal and can be served as a side dish or a comforting soup. Its vibrant orange color and smooth texture make it visually appealing and deliciously inviting.

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
2. Add the chopped sweet potatoes and vegetable broth (or water) to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the sweet potatoes are fork-tender.
3. Remove from heat and let cool slightly. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
4. Season with salt and pepper to taste. Serve warm, garnished with fresh thyme if desired. Enjoy!

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Spiced Cauliflower and Garlic Puree

Spiced Cauliflower and Garlic Puree is a rich and creamy dish that combines the subtle sweetness of cauliflower with the robust flavor of roasted garlic. This velvety puree serves as a perfect side dish or a base for other toppings, and its warm spices make it an ideal choice for the fall season. The delightful combination of flavors makes it both satisfying and comforting.

Cooking Instructions:

1. Preheat the oven to 400°F (200°C). Place the whole bulb of garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Roast in the oven for 30-35 minutes until golden and soft.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped cauliflower and sauté for about 5 minutes until slightly tender.
3. Add vegetable broth (or water), cumin, coriander, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 10-12 minutes until the cauliflower is tender.
4. Remove the garlic from the oven and allow it to cool slightly before squeezing the roasted cloves out of their skins. Add the garlic to the pot with the cauliflower.
5. Use an immersion blender or transfer the mixture to a blender and puree until smooth and creamy. Adjust seasoning if necessary. Serve warm, garnished with fresh parsley if desired. Enjoy!

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Curried Tomato and Red Pepper Soup

Curried Tomato and Red Pepper Soup is a vibrant and flavorful dish that combines the sweetness of ripe tomatoes and roasted red peppers with a gentle kick of curry spices. This soup is perfect for warming up on cool fall days and can be enjoyed as a light meal or alongside crusty bread for dipping. Its rich color and aromatic spices make it not only delicious but also visually appealing.

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
2. Add the chopped tomatoes, roasted red peppers, curry powder, ground cumin, salt, and pepper to the pot. Cook for 5-7 minutes until the vegetables soften and the flavors meld.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth. Adjust seasoning if necessary. Serve warm, garnished with fresh cilantro if desired. Enjoy!

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Herb-Infused Mushroom and Spinach Puree

Herb-Infused Mushroom and Spinach Puree is a rich and velvety dish that showcases the earthy flavors of mushrooms combined with the freshness of spinach and aromatic herbs. This puree not only serves as a comforting side dish but also pairs beautifully with grilled meats or as a spread on crusty bread. Its vibrant green color and creamy texture make it a delightful addition to your fall culinary repertoire.

Cooking Instructions:

1. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
2. Add minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are soft and browned, about 7-10 minutes.
3. Stir in the fresh spinach, cooking until wilted. Add fresh thyme, salt, and pepper.
4. Pour in the vegetable broth and let simmer for 5 minutes.
5. Transfer the mixture to a blender or use an immersion blender to puree until smooth. Garnish with chopped parsley before serving. Enjoy!