We love them: warm soups in the colours of autumn

Seasonal recipe autumn

“The woods are colourful now …” tells an old German folk song. Our autumnal kitchen loves the colours of this season, too. Gourmets of our breakfast buffet – whether house guests or not – can look forward to many colourful delicacies. Our kitchen fairies conjure up autumnal fruit jam from plums, elderberries and pears and create crunchy cereal toppings from walnuts, quinoa, figs or poppies. And they are professionals in warm breakfast soups – just the thing when it gets colder outside again. We present our two favourite soups and wish you colourful and enjoyable moments in autumn.

Pumpkin soup

• 400 g pumpkin meat
• 1 large onion
• some butter, margarine or oil
• ¾ litre vegetable broth
• 100 ml cream
• 100 g sour cream
• parsley

It takes you about half an hour for this delicious autumn soup, which can be served as a starter for four people or as a main course with bread for two connoisseurs.

Cut the pumpkin meat into coarse cubes. Now fry the peeled and coarsely chopped onion in some fat until glassy. Then add the pumpkin meat. Now fill up with vegetable stock and simmer for about 20 minutes. When the soup is no longer boiling, add sour cream and cream and puree finely. Sprinkled with finely chopped parsley, the delicious yellow autumn soup is a feast for the eyes and palate.

Our tip: Take only as much liquid as you need for cooking. After pureeing, the soup can be filled with liquid according to the desired consistency. It’s even faster if you use frozen and already portioned pumpkins – a good idea even if pumpkins are left over when cooking.

Grandma’s elderberry soup

• 1 kg elderberries
• 750 ml water
• 1 packet of vanilla or chocolate pudding powder
• Sugar or vanilla sugar for sweetening

Why not combining your autumn walk with the harvest of fresh elderberries? These are boiled in water and then passed through the “Flotte Lotte”. The juice obtained is bound with one (or two) packets of pudding powder mixed in milk. You can sweeten the soup according to your taste – we recommend five tablespoons of sugar or vanilla sugar on this quantity. All you have to do now is sprinkle it at the table with plenty of roasted white bread cubes and then it’s time to enjoy your meal! Enjoy this colourful addition to your menu more often in order to get through the cold season in good health.