Warming Autumn Recipes with Seasonal Ingredients

Guide

Autumn recipes for cosy days

In autumn, dishes can be a little stronger and warmer again. Pumpkin Cream Soup, Lentil stew, Potato leek soup and sweet potato chilli are particularly suitable for rainy or cold days.

Also dishes from the oven fit perfectly into the season. Brussels sprouts and potatoes casserole, oven pumpkin with feta or onion cake can be prepared in advance and then served relaxed.

For the weekend or a meal together with guests, you can choose from Schmorgerichte such as Rindergulasch or Wildragout. You need a little more time, but you can usually cook slowly without much work.

Seasonal ingredients for the autumn kitchen

The autumn kitchen offers a wide range of Vegetables, Fruit and strong aromas. Many ingredients are suitable for both hearty and sweet recipes.

Typical ingredients for autumn dishes are:

• Pumpkin and sweet potatoes
• Potatoes, leeks and root vegetables
• Mushrooms and chestnuts
• Brussels sprouts, Savoy cabbage and red cabbage
• Beetroot
• Apples, pears and plums
• walnuts and hazelnuts
• Lentils and other pulses
• Sage, rosemary and thyme
• Cinnamon, nutmeg and ginger

These ingredients allow soups, casseroles, pan dishes, Pasta, prepare salads and desserts varied.

Autumn recipes with pumpkin

Pumpkin is one of the most popular ingredients of the autumn kitchen. Hokkaido is particularly uncomplicated because its shell becomes soft when cooking and can be eaten. Butternut pumpkin has a mild, slightly nutty aroma and is suitable for soups, puree and oven dishes.

A pumpkin cream soup with ginger warms on cool days and can be prepared in advance. A pumpkin gnocchi pan is suitable for a quick main dish. Oven pumpkin with feta and honey combines savoury, salty and slightly sweet aromas.

Pumpkin harmonises particularly well with:

• Feta and goat cheese
• Sage, rosemary and thyme
• Ginger, chilli and garlic
• Apples and pears
• Walnuts and pumpkin seeds
• Potatoes and sweet potatoes

Autumn dishes with mushrooms and marons

Mushrooms bring a strong, savoury aroma in autumnal dishes. They match pasta, risotto, Spätzle, potatoes, Meat and creamy sauces.

A mushroom risotto with parmesan is suitable for a cosy dinner, while a Spätzle pan with mushrooms is quickly and uncomplicatedly prepared. Marons give pasta, soups and sauces a slightly sweet, nutty note.

Fresh mushrooms should be cleaned as dry as possible and fried only briefly. Do not put too many mushrooms in the pan at the same time, so that they can roast and do not become soft in their own juice.

Warming soups and stews

Soups and stews are among the most practical autumn dishes. They can be prepared in advance, warm up and often freeze.

A potato-lauch soup is creamy, uncomplicated and filling. Pumpkin cream soup gets a pleasant freshness and slight heat through ginger. A lentil stew with root vegetables delivers a hearty meal, while sweet potato chilli with beans and spices provides strong aromas.

Many soups taste even more aromatic the next day if the spices and ingredients had enough time to pull through.

Autumn oven dishes and casseroles

Oven dishes are ideal if you want to spend little time on the stove. After preparation, the oven takes over a large part of the work.

A Brussels cabbage-potato casserole is hearty and filling. Oven pumpkin with feta is suitable as a vegetarian main dish or as a side dish. Onion cake also fits perfectly into the autumn and tastes warm or lukewarm.

For an even cooking time you should cut solid ingredients such as potatoes smaller or pre-cook shortly. Sensitive ingredients and fresh herbs are only added later.

Hearty autumn dishes with meat

Slowly stewed meat dishes fit particularly well on cool days. beef goulash, wild ragout and stewed meat dishes develop a strong aroma at low temperature and longer cooking time.

Wildragout with cranberries combines hearty sauce with a slightly fruity note. beef goulash with peppers is a classic stew that can be prepared in advance and reheated.

For a faster autumn dish, chicken breast with apple-mustard sauce is suitable. The combination of fruity apple, spicy mustard and juicy chicken fits well with potatoes, rice or Spätzle.

Vegetarian autumn recipes

The autumn kitchen offers many filling Vegetarian possibilities Pumpkin, mushrooms, potatoes, lentils, marons and cabbage also produce complete main dishes without meat.

Especially well suited are:

• Pumpkin gnocchi pan
• Mushroom risotto with Parmesan
• Spaetzle and mushroom skillet
• Brussels sprout and potato casserole
• Furnace pumpkin with feta
• Sweet potato chilli
• lentils stew with root vegetables
• Chestnut pasta with sage

Cheese, legumes, potatoes and cereals ensure that vegetarian autumn dishes are pleasantly filling.

Fresh salads for autumn

Even in autumn, not all dishes need to be heavy or warm. Red beets, red cabbage, apples, pears, nuts and strong cheeses are ideal for seasonal salads.

A pear-walnut salad combines fruity sweetness with crispy nuts. Red beet carpaccio with goat cheese is suitable as a light starter or small dinner. Apple-red cabbage salad fits with oven dishes, game, potatoes or a autumn buffet.

To make autumn salads more filling, you can add lentils, baked pumpkin, potatoes, cheese or roasted nuts.

Sweet autumn recipes with apples, pears and plums

Apples, pears and plums bring fruity sweetness to the autumn kitchen. They match cakes, crumble, porridge, compote and warm desserts.

A plum crumb with oat sprinkles is uncomplicated and tastes warm especially good. To this end, yoghurt, vanilla sauce or a ball of ice. Apple cinnamon porridge is a warming breakfast that can be complemented with nuts, raisins or maple syrup.

Autumn fruit can also be used in savoury dishes. Apples fit, for example, red cabbage, chicken, pork and mustard sauces, while pears harmonise well with walnuts and strong cheese.

Autumn recipes for guests

For a meal with guests are dishes that can be prepared in advance. Soups, stews, goulash and casseroles can often be cooked or prepared the day before.

An uncomplicated autumn menu could look like this:

Classic Autumn Menu

• Starter: Pumpkin cream soup with ginger
• Main dish: Venison ragout with cranberries
• Side dish: Potatoes or Spätzle
• Dessert: Plum crumble with oat topping

Vegetarian Autumn Menu

• Starter: Red beet carpaccio with goat cheese
• Main dish: Mushroom risotto with Parmesan
• Dessert: Apple cinnamon porridge or plum crumble

Simple family dinner

• Main dish: Brussels sprout and potato casserole
• Side dish: Pear-walnut salad
• Dessert: Warm crumble

Prepare autumn dishes well

Precook soups and stews

You can usually prepare soups, chilli and stews completely and then slowly warm them up. Keep fresh herbs, roasted seeds and other toppings separately.

Prepare stew dishes the day before

Goulash and wild ragout often taste particularly aromatic after reheating. Let the dish cool completely and then keep it covered in the refrigerator.

Prepare vegetables

Pumpkin, potatoes and root vegetables can be cut several hours before. Store prepared vegetables well covered and cool until use.

Compile schedules in good time

Many casseroles can be prepared and stored in the refrigerator until baking. Plane in case of a cold casserole from the refrigerator if necessary for some additional minutes of baking time.