While it's true that there are many types of wonderful, varied fall soups, having a few special soup toppings in your arsenal never hurts. Our current favorite? Pesto!Soup toppings range from crunchy additions like croutons or tortilla chips to smooth dollops of sour cream. Sometimes you'll find toasted nuts or dried fruits, scallions or parsley. But especially with many of the pureed fall soups like squash and pumpkin, pesto is a nice way to brighten up the natural flavor and add a swipe of color. Guests also tend to think it seems much fancier than the amount of time it takes you to mix it up in the food processor. So this fall, we vote pesto. Here are a few of our favorite recipes:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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