Fall soup recipes for National Cooking Day

Tomorrow is National Cooking Day, and we wanted to make sure you have a couple of recipes on hand to help you celebrate. Of course, if you’re more inclined to treat yourself to takeout instead, we understand — just bookmark this email until you’re ready to put the chef’s hat on again. 🧑‍🍳

Earlier this month we asked you to share a few of your favorite fall soup recipes, and Raleigh, y’all did not disappoint. We’ve tested both of these out and are excited to share them with you. Special thanks to readers Allison W. and Dawn K. for sharing their secret ingredients with us.

Creamy Okra, Corn, and Quinoa Chowder

🔪 Prep time: 20 minutes
🥘 Cook time: 30-40 minutes
🧑‍🤝‍🧑 Editors’ notes: This hearty soup is full of earthy fall flavors but is still light enough to eat during these warmer, transitional months between seasons. ProTip: You can substitute your favorite fall veggies as desired, however we recommend removing the cream and cheese if using leafy greens.

Oil of your choice (olive oil, canola oil, butter)
½ yellow or white onion
3 small or 2 medium carrots
Salt and pepper to taste
¼ pound — or about 20 pieces — of okra
1 small tomato
1 tablespoon turmeric
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 can cream corn
1 can of white cannellini beans, undrained (substitution: black eyed peas)
15-30 ounces of water, depending on desired consistency (substitution: chicken or veggie broth)
1 cup milk
¼ cup plain Greek yogurt or sour cream
2 bay leaves
1 cup quinoa (tri-color blend, or your favorite)
Acid of your choice (lemon juice, lime juice, vinegar)
Shredded cheddar (garnish)
Parsley (garnish)

1. To prep your veggies — dice the onion, peel and dice carrots, cut tails and tops off okra and slice into rounds + dice tomato.

   

2. In a large soup pot or Dutch oven, add oil of your choice (we used vegetable oil). Once the oil is hot, add in onions, carrots, salt, and pepper, and cook until onions begin to become translucent, about 5 minutes.
3. Add okra and tomato and sauté for another 3-5 minutes.
4. Add turmeric, smoked paprika, and garlic powder, then mix until vegetables are well coated and spices become fragrant.
5. Add cream corn and beans to the pot, followed by water or broth. Add milk and yogurt or sour cream, bay leaves, and additional salt and pepper as desired. Stir to combine. Note: if soup seems pale, add more turmeric — it will enhance the flavor and bring a nice yellow color to the chowder.)
6. Let soup simmer for 15 minutes on medium heat with lid on.
7. Add quinoa and stir to combine. Cover and let simmer for another 12-15 minutes or until quinoa is done (sprouts begin to emerge).
8. Add a final shake of salt and pepper and serve. Option to garnish with your choice of acid (we used lemon juice) + cheddar and parsley.

Pumpkin Chili with Turkey, White Beans, and Green Apples

🔪 Prep time: 30 minutes
🥘 Cook time: 45 minutes
🧑‍🤝‍🧑 Editors’ notes: This seasonal take on a classic chili really put us in the fall mood, plus the apples added just the right balance and tartness to the dish. ProTip: Combine all prepped ingredients in a crockpot and simmer all day for an even easier approach.

1 three-pound pie pumpkin, peeled and chopped into 1½ – 2-inch pieces
1 large white onion, quartered
2-3 tablespoons olive oil
Salt and pepper to taste
1 pound ground turkey
2 cans (15-ounces) of white cannellini beans, rinsed and drained
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon cinnamon (plus more to taste)
4 cups low sodium chicken broth
½ teaspoon crushed red pepper (or more if you like more kick)
1 Granny Smith apple, diced
¼ – ½ cup toasted pepitas (garnish)
¼ cup shredded sharp cheddar (garnish)

1. 

   Preheat your oven to 375 degrees. Toss pumpkin and onion in a large bowl with olive oil and a dash of salt and pepper. Line evenly on a large baking sheet. Cook in the oven for 20 minutes. Stir pumpkin and onion around and put back in the oven for 10 more minutes.

2. While pumpkin and onion are roasting, place ground turkey in a sauté pan on medium heat. Add 1 teaspoon of the cumin, ½ teaspoon of the garlic powder, ¼ teaspoon of the cinnamon + salt and pepper to taste. Brown turkey until thoroughly cooked, stirring often. Note: This is also good with fresh, minced garlic as well.
3. Once pumpkin and onion are done roasting, place them in a large soup pot and add chicken broth until vegetables are just covered (about 3 cups). Cook on medium high heat until pumpkin is soft (10-15 minutes).
4. When the pumpkin is soft, use a food processor or immersion blender to puree broth, pumpkin and onion until smooth. Return to pot.
5. Place the pot back on the stove on medium heat. Add remaining ½ teaspoon garlic powder, ½ teaspoon cumin, another dash of cinnamon, ½ teaspoon red pepper, and more salt and pepper to taste. Add browned turkey, beans, and apples. Option to add the remaining one cup of broth, for desired consistency.
6. Cook on low to medium heat until apples are to your desired texture. To serve, ladle into bowls and garnish with toasted pepitas + cheddar if desired.