Pumpkin Chilli

Pumpkin Chilli

This pumpkin chilli will bring the taste and feel of fall right to your kitchen! The whole thing comes together in less than 30 minutes, but it will taste like it's been simmering all day.


  • 1 tbsp. olive oil

  • 1 lb. ground spicy Italian sausage

  • 1 onion, chopped

  • 1 red beel pepper, chopped

  • 3 garlic cloves, chopped

  • 1 1/2 tbsp. chilli powder

  • 2 tsp. ground cumin

  • 1 tsp. kosher salt

  • 3/4 ground black pepper

  • 1/2 tsp. ground cinnamon

  • Two 15 oz. cans fire-roasted tomatoes, not drained

  • One 15 oz. can kidney beans, drained and rinsed

  • One 15 oz. can black beans, drained and rinsed

  • One 15 oz. can pumpkin puree

  • 2 1/2 cups chicken broth

  • Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired


1. In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain. 

2. Add the onion and bell pepper to the Dutch oven. Cook over medium, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.

3. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.

4. Season with salt and pepper to taste and add garnishes, if desired.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is healthy and simple yet packed with flavor. Top this soup with a layer of homemade croutons and crispy pancetta for extra deliciousness!


  • Vegetable oil

  • Pancetta (optional)

  • Onion

  • Carrots

  • Celery

  • Potatoes - Yukon gold potatoes or russet potatoes give the creamiest texture.

  • Butternut squash, peeled and cut into ½-inch pieces

  • Granny Smith apples, peeled and cut into ½-inch pieces

  • Apple cider vinegar

  • Vegetable stock (or chicken stock)

  • Water

  • Curry powder

  • Cinnamon

  • Salt and pepper

  • Fresh sage leaves (or thyme)

  • Toasted croutons


1. Cook the pancetta (if using): Heat oil in a large cooking pot or dutch oven over medium-high heat. When shimmering hot, add pancetta (if using) and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate. Set aside.

2. Sauté the vegetables: In the same pot, add onion, carrots, and celery. Cook, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with ½ teaspoon salt and pepper. Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.

3. Add liquids and seasoning: Pour in apple cider vinegar, vegetable stock (or chicken stock), and water. Add remaining ½ teaspoon of salt, curry powder, cinnamon, and whole sage leaves. 

4. Simmer: Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test the vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready. 

5. Puree the soup: When ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer soup to a food processor or heavy duty blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. Taste and adjust seasoning as needed.

6. Serve: Top soup with toasted croutons and reserved pancetta, and serve warm.

Vegetable Orzo Soup

Vegetable Orzo Soup

This Vegetable Orzo Soup is a quick and easy one-pot wonder! As the perfect fall meal, this soup will keep you warm on a chilly day.


  • 1 tbsp olive oil, avocado oil, or butter

  • 1 cup diced yellow onion

  • 1/2 cup diced carrots

  • 1/2 cup diced celery

  • 2 cloves garlic peeled and minced

  • 3 cups vegetable stock (or chicken stock)

  • 1 cup canned, diced, or crushed tomatoes

  • 1/2- 3/4 cup orzo pasts

  • 1/4 tsp dried thyme

  • 1/8 tsp dried oregano

  • 1/8 tsp dried rosemary

  • 2 cups fresh spinach

  • salt and black pepper to taste


  1. Heat 1 tbsp oil or butter in a large pot or dutch oven over medium-high heat.

  2. Add onion and sauté until tender, approx. 4-5 minutes.

  3. Add carrots, celery and garlic and sauté for an additional 3-4 minutes.

  4. Add stock, tomatoes, orzo, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally to prevent sticking.

  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.

  6. Ready to eat? Stir in the spinach at the last minute and stir into the hot soup to wilt the greens. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings and dive in while it’s hot!

The Souper Cubes trays make freezing and storing your Fall soups easy and convenient. You can freeze them into perfect portions that can be heated up later for a quick and easy meal! Try Souper Cubes today.