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Autumn soups worth the pot

Five soups for cold weeks: butternut squash, curried pumpkin, white bean and spinach, chicken noodle, cream of mushroom. The full recipe is on each ticket.

Under every ticket there is a prompt. Paste it into Claude or ChatGPT with ask.recipes connected and the soup is in your cookbook.

Pumpkin and squash

A bowl of smooth pumpkin soup with toasted seeds on a weathered wooden table
pumpkin, blendedserving suggestion · photo: Katrin Bolovtsova, Pexels

The orange ones. Blended smooth, a little spice or a little cream.

Quick Butternut Squash Soup

5.0 ×160 35 min 6 servings
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups fat-free chicken broth
  • 1 1/2 lbs butternut squash (peeled, seeded, cubed)
  • parmesan cheese (Garnish)

Method

  1. Add oil, garlic and onion to large stockpot over medium heat.
  2. Saute for 3-4 minutes.
  3. Add sage, salt, pepper, broth and squash.
  4. Bring to a boil.
  5. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
  6. Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
  7. Garnish with parmesan cheese and more fresh sage (if desired).

69 kcal · 1.9g protein
15g carbs · 1.1g fat · 2.6g fiber

as published on food.com

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Curried Pumpkin Soup

5.0 ×86 50 min 6 servings
  • 1/2 lb fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1/2-1 teaspoon curry powder
  • 3 cups vegetable broth
  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground nutmeg

Method

  1. In a large Dutch oven, saute mushrooms and onion in butter until tender.
  2. Add in flour and curry powder and mix until blended.
  3. Gradually add the broth.
  4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
  5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.

164 kcal · 6.2g protein
17.8g carbs · 8.5g fat · 1.1g fiber

as published on food.com

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Beans

Red lentil soup in a grey ceramic bowl, drizzled with chilli oil, pepper mill beside it
lentil, spicedserving suggestion · photo: Alex Bayev, Pexels

Cheap, filling, mostly pantry. Twenty-five minutes.

Tuscan White Bean & Spinach Soup

5.0 ×125 25 min 4 servings
  • 2 teaspoons olive oil
  • 1 garlic clove, finely minced
  • 1 shallot, finely diced
  • 3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
  • 1 can diced tomatoes
  • 1 can white beans (cannellini or other)
  • 1/2 cup whole wheat pasta shells or 1/2 cup shell pasta
  • 1 teaspoon rosemary
  • 3 cups Baby Spinach, cleaned and trimmed
  • 1/8 teaspoon black pepper
  • 1 dash crushed red pepper flakes

Method

  1. In a large sauce pan, sautee the shallots & garlic in the olive oil.
  2. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
  3. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
  4. Add spinach and cook until wilted.

218 kcal · 12g protein
37.9g carbs · 3.3g fat · 7.8g fiber

as published on food.com

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Chicken

Noodles in clear broth with parsley and pepper in a white bowl, seen from above
noodles, broth, parsleyserving suggestion · photo: Karola G, Pexels

The sick-day soup, the most cooked one in the corpus.

Chicken Noodle Soup

5.0 ×456 40 min 6 servings
  • 2 teaspoons butter
  • 1 cup sliced celery
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 1/2 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 2 containers and 1 can chicken broth (14 ounce)
  • 2 teaspoons chicken bouillon
  • 8 ounces egg noodles
  • 2 cups cooked chicken (3 frozen breasts)
  • parsley

Method

  1. Melt butter in large pot.
  2. Sauté the celery, carrot and onion for 5 to 10 minutes.
  3. Add thyme, poultry seasoning, chicken broth and bouilion.
  4. Bring to a boil.
  5. Add noodles and chicken and cook on low for 20 minutes.
  6. Sprinkle with parsley.

305 kcal · 24.1g protein
32.3g carbs · 8g fat · 2.4g fiber

as published on food.com

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Mushroom

Cream of mushroom soup with sliced mushrooms and spinach leaves in a white bowl
mushroom, creamserving suggestion · photo: Anna Pyshniuk, Pexels

Brown soup for grey days. No can involved.

Homemade Cream of Mushroom Soup

5.0 ×240 20 min 6 servings
  • 8 ounces fresh mushrooms
  • 2 tablespoons onions, chopped
  • 1 -2 garlic clove, minced
  • 2 tablespoons butter
  • 2 -3 tablespoons flour (separated)
  • 2 cups chicken broth
  • 1 cup light cream or 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg

Method

  1. Cut the mushrooms into slices.
  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 T. flour and stir.
  4. Add in the chicken broth and heat until slightly thickened while stirring frequently.
  5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
  6. Serve and enjoy!

146 kcal · 4.4g protein
5.7g carbs · 12.2g fat · 0.6g fiber

as published on food.com

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Cook any of these

  1. Connect ask.recipes once. Two minutes in Claude or ChatGPT, free, sign in with your email.
  2. Paste the prompt under a ticket. The recipe lands in your cookbook, and the full card is in the chat: ingredients, steps, time, nutrition.
  3. Make it yours. "Scale it to six", "swap the cream", "what do I need to buy", "mark it cooked": all in the same chat.

Any other agent that speaks MCP works too: docs.

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