Savoring the season: A symphony of soups for cozy gatherings

As the crisp autumn breeze sets in and leaves crunch beneath our boots, one thing warms the soul like a cozy blanket - soup season is officially upon us! Whether you're whipping up a quick meal after a hectic day or planning a festive gathering for the holidays, soups are the unsung heroes of the culinary world.

Let's kick off this soup saga with a bow to autumn's golden child: Pumpkin Bisque. Picture this - velvety, golden goodness that tastes like a hug in a bowl. This soup isn't just a fall favorite; it's a flavor revelation. The subtle sweetness of roasted pumpkin dances harmoniously with aromatic spices, creating a symphony of warmth that'll make your taste buds do a happy jig. Garnish it with a swirl of cream and some toasted pumpkin seeds for that extra oomph. Pumpkin Bisque is the culinary equivalent of a cozy fireplace on a chilly evening - utterly comforting.

Next up, we're jet-setting to the Far East with Miso Soup with Tofu. This Japanese classic is like a spa day for your taste buds. The umami-rich miso broth embraces cubes of silken tofu, creating a delicate dance of textures. As you sip, the mild saltiness and depth of flavor in the miso transports you to the heart of Kyoto. Miso Soup with Tofu is proof that simplicity can be downright divine.

Now, let's take a stroll through Italy with Pasta Fagioli Soup. This hearty bean and pasta soup is a rustic masterpiece. Imagine a pot bubbling on a stove, filling your kitchen with the tantalizing aroma of tomatoes, garlic and herbs. The al dente pasta mingles with creamy cannellini beans, creating a satisfying and robust texture. It's a versatile dish that suits any occasion, from lazy weeknight dinners to the heartiest holiday feasts. Sprinkle some Parmesan on top, and you've got a bowl of Italian comfort with everyone asking for seconds.

So, as the days grow shorter and the nights colder, let's embrace the soup season. Whether you're seeking solace in a solo supper or planning a feast for your loved ones, these soups are sure to elevate your dining experience. Cheers to slurping your way through the season!

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

Miso Soup with Tofu

1 cup carrots

3 cups water

2 teaspoons chicken bouillon

1 teaspoon sesame oil

1 teaspoon chili oil

½ tablespoon white miso paste (or more to taste)

6 ounces firm tofu, diced

1 package Thai Kitchen Lemongrass and Chili noodles (without the oil packet)

Peel and cut the carrots into chunks. Add ¼ cup of water, top with a plate and microwave for 3 minutes. Set aside, let cool slightly and cut into bite-sized pieces.

In a stock pot, add the water, chicken bouillon, miso, sesame oil and ½ teaspoon chili oil and bring to a boil.

Add the package of Thai Kitchen noodles, with the seasoning packet (discard or save the oil package for another use) and cook for 1 minute, stirring. Remove from heat.

Add the cooked carrots and tofu. Drizzle with additional ½ teaspoon chili oil and optional dried parsley.

Serves 1

Biz Velatini

Pasta Fagioli Soup

2 teaspoons avocado oil spray

3 tablespoons minced garlic

1 cup celery, chopped

2 cups carrots, chopped

15-ounce can cannellini beans (not drained)

15-ounce can pinto beans (drained)

28-ounce can fire-roasted tomatoes

1 tablespoon Italian seasoning

1 tablespoon dried oregano

½ teaspoon cayenne pepper (optional)

4 cups chicken broth

8 ounces dried ditalini pasta, cooked to package directions

Parmesan and parsley for garnish, optional

Start by heating a large soup pot over medium heat and add the avocado oil spray.

Once the oil is hot, add the minced garlic and sauté for about a minute or until it becomes fragrant.

Add the chopped celery and carrots to the pot. Sauté them for 5-7 minutes, or until they start to soften and the onions turn translucent.

Open the can of cannellini beans but do not drain them. Pour the entire contents, beans and liquid, into a blender.

Add the fire-roasted tomatoes (undrained) to the blender. Blend until you have a smooth and creamy mixture. This blended mixture will provide a creamy base for the soup.

Pour the blended bean and tomato mixture into the soup pot with the sautéed vegetables. Add the pinto beans.

Stir in the Italian seasoning, dried oregano and cayenne pepper (if you're adding it). Mix well to combine all the flavors.

Add the chicken broth to the pot and give everything a good stir. Bring the mixture to a simmer.

Allow the soup to simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together. Taste to see if it needs any additional salt or pepper.

While the soup is simmering, cook the ditalini pasta according to the package instructions. Drain it well, and to prevent sticking, rinse the cooked pasta with cold water and give it a light spray of avocado oil.

Once the pasta is ready, it's time to assemble. To serve, place a portion of cooked ditalini pasta in each soup bowl.

Ladle the pasta e fagioli soup over the pasta in each bowl.

Garnish with a sprinkle of grated Parmesan cheese and some fresh parsley if desired.

Serves 4

Biz Velatini

Pumpkin Bisque

3 cups pumpkin (cooked, canned or fresh)

2 cups butternut squash (cooked)

4 cups chicken broth

4 tablespoons cream cheese (whipped)

1 teaspoon crushed red pepper

1 teaspoon paprika

1 tablespoon garlic (minced)

½ cup unsweetened almond milk

If using fresh pumpkin and butternut squash, air fry for 25 minutes, or until fork tender, at 360 degrees.

Heat stock pot over medium heat. Add ½ cup of the broth and garlic. Cook for 5 minutes. Add remaining ingredients and cook for 10 minutes.

Using a stick blender, blend the soup. Top with toasted pumpkin seeds.

Serves 4

Biz Velatini