Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Pumpkin and Autumn Vegetables Soup
A comforting soup made with pumpkin, butternut, carrots, zucchini and potatoes, flavored with thyme and bay leaf. Easy to prepare, ideal for cool autumn evenings.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Cut vegetables into uniformly sized pieces
- • Sauté the first vegetables without burning them
- • Simmer long enough for vegetables to become tender
- • Blend carefully to avoid splatters and overheating
Safety Warnings
- • Watch out for hot oil splatters when sautéing.
- • Handle the immersion blender with the lid slightly tilted to avoid hot liquid splashes.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Apple Crumble
A warm, anti-waste apple crumble, perfect for autumn. Slightly wilted apples, a sandy almond crumble and a hint of cinnamon, all baked and served warm, ideal to share with children.
Duck Leg Confit with Sarladaise Potatoes
A traditional French dish of duck legs slowly confit in their own fat, served with crispy garlic and parsley Sarladaise potatoes. Ideal for holiday celebrations or a comforting dinner.
Tarte normande aux pommes
Une tarte aux pommes à la façon normande, avec une pâte brisée maison, des pommes caramélisées à la cannelle, une crème fraîche au calvados et une décoration de pâte découpée. Idéale pour le dessert ou le goûter.
Vegetable, mozzarella and smoked salmon tart
A festive savory tart, homemade, topped with thinly sliced seasonal vegetables, melting mozzarella, smoked salmon and Herbes de Provence. Ideal as a starter or appetizer for holiday meals.
Baked Salmon with Vegetables, Mushroom Sauce and Seafood
A complete family dish: oven‑roasted salmon fillet, served with a mix of green vegetables, a creamy mushroom sauce and a lightly spiced seafood sauce. Quick, tasty and perfect for a convivial dinner.
Preserved Lemons in Brine (Philippe Etchebest style)
Learn how to prepare preserved lemons in brine using Philippe Etchebest's method, with blanching, pricking, sweet‑salty brine and one‑hour pasteurization for long‑term storage. Ideal as a condiment for tagines, lemon chicken, tabbouleh or salads.