• Butternut and apple soup with salt 'n vinegar kale chips (Jo Anderson)Source: Jo Anderson
Dear pumpkin, we require your soupy potential.
13 Jul 2020 - 11:04 AM  UPDATED 13 Jul 2020 - 11:07 AM

Making cooking decisions easier. Our five best.

1. Margaret Fulton's classic pumpkin soup

Her advice: find the pumpkin you like, each has its own taste.

2. Rachel Khoo's roasted pumpkin soup with caramelised onions

Roasting the pumpkin first adds a depth of flavour. Caramelised onions pack a sweet umami punch.

3. Butternut and apple soup with salt 'n' vinegar kale chips

Clearly this is all about what you top the soup with than the soup itself, but the addition of apple does add sweetness and body.

4. Butternut pumpkin and quinoa soup

Going carb-free but want to make your soup more substantial? Add za'atar-sumac spiced quinoa.

5. Pumpkin porridge

And for those who want to eat soup for breakfast, there is Michael Mosley's grain-free bowl.

Mmm... soup
Cooking with miso, everything but miso soup
Whether your miso stash is red, white, or other, you can add it to everything from sauces to desserts for a salty-savoury (umami) kick.
Isabel’s matzo ball soup

The centres of the balls become a little chewy and the exteriors are soft and fluffy, just the way I like them.

Korean chicken soup

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