Good veggies can be worn as jewelry (here you'll find our Veggie Collection). But during soup season, you can also spoon them up, of course.

We've collected our favorite autumn recipes and noted them down for you here. Creamy pumpkin, spicy beetroot, and smoky bell pepper – yummy! 😋

1. Pumpkin-Carrot Soup with Coconut & Lime

When it's gray outside, color in the pot helps. This soup is sunny yellow, creamy, and tastes like "another bowl, please." The kick of lime and ginger makes it light and fresh – almost like a vacation, but with a cozy blanket.

Ingredients:

• 400 g Hokkaido or butternut squash (diced)

• 3 carrots

• 1 small onion

• 1 piece of ginger (approx. 2 cm)

• 400 ml coconut milk

• 400 ml vegetable broth

• Juice of half a lime

• Salt, pepper, turmeric

Instructions:

1. Sauté onion & ginger. Add pumpkin & carrots, roast for 3 minutes.

2. Deglaze with broth, simmer for 15 minutes.

3. Add coconut milk and lime juice, blend until smooth.

4. Season to taste, top with chili oil or pumpkin seeds as desired. ✨
   
   

2. Beetroot Soup with Apple & Thyme

Soup can be so pretty! Pink, velvety, and with a hint of apple – like a walk through autumn, but in a soup bowl. The thyme balances it all out: sweet meets earthy, cozy meets fresh.

Ingredients:

• 3 small beetroots (pre-cooked or raw)

• 1 apple (tart, e.g., Elstar)

• 1 onion

• 500 ml vegetable broth

• 2 tbsp apple cider vinegar

• 1 tsp maple syrup

• fresh thyme, salt, pepper

Instructions:

1. Sauté onion, add apple & beetroot.

2. Add broth, simmer for about 15 minutes.

3. Season with apple cider vinegar & maple syrup, blend.

4. Top with thyme – and marvel at how beautifully pink soup can be 💕
   
   

3. Bell Pepper-Tomato Soup with Smoked Paprika

For those longing for warmth (but without breaking a sweat): This soup warms from within, still tastes a bit like summer, and has that certain "aha!" factor thanks to smoked paprika. Perfect for evenings when the sun calls it a day early.

Ingredients:

• 3 red bell peppers

• 1 can diced tomatoes (400 g)

• 1 small onion

• 1 clove garlic

• 1 tsp smoked paprika powder

• 500 ml vegetable broth

• 1 tbsp olive oil, salt, pepper

• optional: a dash of (plant-based) cream

Instructions:

1. Dice bell peppers & onion, roast in olive oil.

2. Add garlic & paprika powder, sauté briefly.

3. Add tomatoes & broth, simmer for 20 minutes.

4. Blend until smooth, optionally refine with (plant-based) cream.

5. Top with basil or a little chili.