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It’s soup season! Slow cookers, fast boils and everything in between, it’s time to start wafting in the aromas of a good, healthy (sometimes not so healthy) soup for the soul!

And I also want to wish a happy anniversary to my wife Aly. We celebrated our sixth year together on October 7, and every year we take a little weekend trip to a small town somewhere in Minnesota. Last weekend, we spent a few days in Lanesboro, MN and it was such a nice, cozy town. We had a blast, like we do every year, and I love my wife more and more with each passing day, week, month and year! Happy anniversary!

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TURKEY PUMPKIN CHILI

2 tbps. canola oil

1 1/2 c. chopped yellow onion (about 1 medium onion)

1 c. chopped poblano chile (about 1 large chile)

1 lb. ground turkey

1 tbsp. minced garlic (about 3 garlic cloves)

1 tbsp. chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. cayenne pepper (optional)

2 c. chicken broth

1 c. canned pumpkin (from 1 15-oz. can)

1 (15-oz.) can fire-roasted crushed tomatoes

1 (15 oz.) can pinto beans, drained and rinsed

1 (15 oz.) can navy beans, drained and rinsed

1 1/2 tsp. kosher salt

1 tbsp. fresh lime juice (from 1 lime)

Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

Ladle chili evenly into bowls, and top with desired toppings.

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SWEET POTATO SOUP

2 tbsp. olive oil

1 1/2 c. chopped yellow onion (from 1 large onion)

1 c. roughly chopped carrots (3 carrots)

1 tbsp. chopped garlic

3 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes

2 lbs. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tsp. kosher salt

1 tsp. black pepper

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper

7 c. chicken stock

2 tbsp. salted butter

1 c. finely chopped pecans

1/2 c. plain yogurt

1/4 c. torn fresh flat-leaf parsley leaves

Heat oil in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened, about 5 minutes. Add garlic, and cook, stirring, until fragrant, 1 minute. Add sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper, and cook, stirring, 1 minute. Add stock; bring to a boil. Reduce heat to medium-low, and simmer until potatoes are very tender, about 30 minutes.

Melt butter in a skillet over medium-high. Add pecans, and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer potato mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. (Or process soup in Dutch oven using an immersion blender.)

Top servings with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

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Our exchange student would probably be offended that I’m using the word Italian for this soup, but he’s not a subscriber to the paper just yet!

ITALIAN CHICKEN SOUP

2 tbsp. olive oil

1 onion, diced

3 garlic cloves, minced

1 bay leaf

1 tbsp. Italian seasoning, plus more for topping

2 (14-oz.) can diced tomatoes

4 c. low-sodium chicken broth

2 c. ditalini, mini penne, or other small pasta

3 c. chopped or shredded rotisserie chicken

Kosher salt and black pepper, to taste

3 oz. mozzarella cheese, shredded or thinly sliced

Chopped fresh basil and red pepper flakes, for serving (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring, until the onion is softened, 4 to 5 minutes.

Add the diced tomatoes, chicken broth, and 2 cups of water to the pot. Increase the heat to high and bring to a boil. Add the pasta, return to a boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes. Remove from the heat and stir in the chicken. Discard the bay leaf. Season with salt and pepper.

Divide the soup among bowls and top with the mozzarella. Let the cheese melt for 1 minute. Top with chopped basil, Italian seasoning, and red pepper flakes, to serve.

TFD: Soup is a liquid hug for your taste buds.

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