Vegetable Soup with Herb Dumplings, Cuban Black Bean Soup, Chicken Gumbo, Baked Potato Soup, Pumpkin Muffins, Skillet Cornbread & More

New Recipes from The Kitchn

We embraced Soup Week with abandon — soup, stew, and gumbo are the best seasonal food we can imagine right now! There was this creamy roasted vegetable soup with herb dumplings, a reader favorite. There was extra-simple chicken noodle, and Cuban black bean. There was a family recipe for chicken-sausage gumbo, and a colorful blend of squash and chard. Oh, and let's not forget: Baked potato soup loaded with scallions, cheddar, and bacon.

To complement your soupy pleasures, we also addressed bread (moist cornbread baked in a skillet), breakfast (pumpkin muffins with an eggnog cream cheese swirl), and dessert (a peachy yogurt cake, mixed up in just one bowl). And to close things out, how about an old-fashioned elderflower cocktail?

Roasted Vegetable Soup with Herb Dumplings
Cuban Black Bean Soup
Chicken & Andouille Sausage Gumbo
Chorizo Soup with Shiitake Mushrooms & Chickpeas
Bean, Bacon and Butternut Squash Soup with Swiss Chard
How To Make Easy Chicken Noodle Soup
Baked Potato Soup With Bacon, Green Onion & Cheddar
Skillet Cornbread with Creamed Corn
Pumpkin Muffins with Eggnog Cream Cheese Swirl
Peach Yogurt Cake with Cinnamon Glaze
Traditional Elder-Fashioned Cocktail

Last Week's New Recipes: Crock-Pot Vegetable and Chickpea Stew, Carrot Cake, Greek-Style Green Beans, Whipped Sweet Potatoes, French Squash Casserole Kimchi Rice & More

(Images: See linked recipes for full image credits)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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