Cooler days call for comfort food. These six hearty autumn soups are simple, nourishing and packed with flavour for the perfect soup season reset.
You can feel it, can’t you? The mornings are crisper, the evenings roll in a little earlier, and suddenly a big bowl of something warm feels like exactly what you need.
Autumn in Australia is that sweet spot – not freezing, but just cool enough to dust off the soup pot and start cooking the kind of food that hugs you back. Think rich broths, slow-simmered veggies, and flavours that deepen as they cook.
So grab a big pot, turn the heat down low, and let’s get into six absolute beauties – simple, hearty soups that’ll carry you right through the season.
Serves: 4
1kg pumpkin, chopped
1 brown onion, sliced
3 cloves garlic
1 tbsp fresh ginger, grated
3 cups vegetable stock
½ cup coconut milk
Olive oil, salt, pepper
Toss pumpkin, onion and garlic with olive oil, salt and pepper. Roast at 200°C for 30–35 minutes until soft and caramelised.
Tip into a pot, add ginger and stock, and simmer for 10 minutes.
Blend until smooth, stir through coconut milk and season to taste.
Silky, slightly sweet, with a gentle kick – autumn in a bowl.
Serves: 4
2 tins crushed tomatoes
1 onion, chopped
2 cloves garlic
2 cups vegetable stock
Handful fresh basil
Olive oil, salt, pepper
Gently cook onion and garlic in olive oil until soft.
Add tomatoes and stock, simmer for 20 minutes.
Blend, stir through basil, season well.
Serve with crusty bread – simple, classic, unbeatable.
Serves: 4–6
2 chicken thighs (bone-in)
2 carrots, chopped
2 celery stalks
1 onion
1 litre chicken stock
Handful parsley
Method
Add everything (except parsley) to a pot. Simmer gently for 45 minutes.
Remove chicken, shred, return to pot.
Season and finish with parsley.
Proper comfort food – the kind that fixes everything.
Serves: 4
500g mushrooms, sliced
1 onion
2 cloves garlic
2 cups stock
½ cup cream
Fresh thyme
Cook mushrooms until golden and reduced.
Add onion, garlic, cook until soft.
Add stock, simmer 15 minutes. Blend.
Stir in cream and thyme.
Deep, earthy and seriously satisfying.
Serves: 4
3 potatoes, chopped
2 leeks, sliced
3 cups stock
½ cup milk
Butter, salt, pepper
Cook leeks in butter until soft.
Add potatoes and stock, simmer until tender.
Blend, stir through milk, season well.
Smooth, mild and beautifully comforting.
Serves: 4–6
1 cup red lentils
1 carrot, chopped
1 onion
2 cloves garlic
1 tsp cumin
1 tsp paprika
4 cups vegetable stock
Cook onion, garlic and spices until fragrant.
Add lentils, veg and stock.
Simmer 25 minutes until thick and hearty.
Nutritious, budget-friendly and packed with flavour.
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