Autumn Soups

Autumn is a rich and abundant season for soup-makers. This is the time to make thick vegetable purées, choosing between artichoke, celery, onion, potato and carrot, amongst others. These are soups that don’t need stock to give them body: if you use plenty of vegetables they can be made with water and will still be packed with flavour.

Leeks are also plentiful now and are useful in soups that need a subtle onion flavour; remember, too, that leeks give a glossy, smooth texture to puréed soups.

Now is the time for pumpkin and other squashes. They are delicious added to robust vegetable stew-soups; and when cooked with spices they will be transformed into exotic, golden purées.