Fall Vegetable Soup

Posted in danielle, In the Kitchen
on October 12, 2017

Fall Vegetable Soup Recipe | The Pineapple Porch

 

The Pineapple Porch – Delicious Fall Vegetable Soup Recipe

A few years ago a friend of mine invited me over for lunch with some of her friends who were visiting from out of town. At the time we lived on an island in the Caribbean and, although it was fall, it was still about 1,000 degrees past “hot”.  Nevertheless, we were determined to experience Fall somehow so we sat down under a whirling ceiling fan on her screened-in porch to the prettiest orange soup with homemade bread. I think we all had, at least, 3 bowls of soup that day, and after I returned home that afternoon I already wanted more so I emailed her for the recipe. I made the soup many times when we lived in the Cayman Islands and it quickly became a household favorite for us.

The original recipe called for fresh vegetables exclusive to our island in the Caribbean, including the Caymanian version of a pumpkin (different from an American pumpkin) and a starchy vegetable called breadfruit.  When I moved to Tennessee I was afraid I wouldn’t be able to recreate the soup but I wanted to give it a shot. I substituted the Caymanian pumpkin for regular American canned pumpkin and added in butternut squash instead of breadfruit. It worked like a dream! Also, I have learned the key to this soup is the ginger and black pepper, it really elevates the flavors and gives it a unique autumn-esque feel that makes you crave it as soon as you feel the earliest hint of cooler weather.

The soup is hard to mess up and can really stand up to whatever you throw in it (literally), so make sure to check my recipes notes below for more information on substitutions.

I hope you enjoy this soup as much as I do!

Comment below and let us know what you think! And don’t forget to share this post on social media using the hashtag #thepineappleporch!

 

Fall Vegetable Soup Danielle | The Pineapple Porch

 

Print Recipe
Fall Vegetable Soup
My favorite thing about this soup (other than how good it tastes) is how versatile it is, making it a delicious way to make use of all those fall veggies in season! Also, please read the recipe notes below for all the info on substitutions!
Prep Time 20 minutes
Cook Time 30-45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 30-45 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Peel, slice, and dice onion, pepper, ginger, carrots, squash, and sweet potato into like sizes (the smaller, the better)
  2. Fry up veggies in olive oil for 4-5 minutes (I used a dutch oven but any stock or soup pot will work)
  3. Cover veggies in chicken broth and simmer until veggies are soft
  4. Blend veggies in a blender (be careful pouring!) or with an immersion blender until soup is smooth
  5. Add soy sauce and lots of black pepper
  6. Serve with a dollop of sour or heavy cream on top
Recipe Notes

Tip 1 -  You can totally control the heat in this soup. You can use the jalapeno seeded or not, and, if you don't like jalapenos, feel free to exchange it for an orange or red bell pepper.

Tip 2 - Peel the ginger with a spoon, it's so much easier!

Tip 3 - Feel free to exchange the pumpkin for canned yams (do not use the syrup) if you prefer.

Tip 4 - If you want the soup to be completely vegetarian, use vegetable broth instead of chicken broth.

Tip 5  - When you don't have soy sauce on hand, Worcestershire sauce works just as well.

 

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