3 Cosy Autumn Recipes to Make This Season
There’s something about autumn that makes us want to slow down. Cooler evenings, golden leaves and the return of cosy nights in call for food that feels nourishing, warming and comforting.
But comfort food doesn’t have to mean heavy. Autumn’s seasonal produce is packed with fibre, antioxidants, vitamins and minerals, making it easy to create dishes that feel indulgent while still supporting your wellbeing.
From a gut-loving soup to a glow-friendly crumble, here are three Boa Vida approved recipes to make this autumn.
Gut-Loving Pumpkin & Lentil Soup
For: Gut health, fibre & plant diversity
Pumpkin might be autumn’s most iconic ingredient, but it becomes even more nourishing when paired with fibre-rich lentils, garlic, onion and warming spices.
This silky soup is packed with plant-based ingredients that provide a variety of fibres, an important part of a diet that supports a healthy gut microbiome. Finish it with a spoonful of live yoghurt for a creamy, tangy topping.
Serves 4
You’ll need:
500g pumpkin or butternut squash, peeled and cubed
150g red lentils
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp turmeric
750ml vegetable stock
2 handfuls of spinach
1 tbsp extra virgin olive oil
Salt and black pepper
Live natural yoghurt, to serve
Pumpkin seeds, to finish
Method:
Heat the olive oil in a large saucepan and gently cook the onion for 5 minutes until softened. Add the garlic, cumin and turmeric and cook for another minute.
Add the pumpkin, lentils and vegetable stock. Bring to the boil, then reduce the heat and simmer for around 20 minutes, until the lentils and pumpkin are tender.
Stir through the spinach until wilted, then blend until smooth. Season to taste and serve with a spoonful of live yoghurt and a scattering of pumpkin seeds.
Boa Vida Tip: Keep the texture slightly chunky rather than blending completely smooth for a more rustic bowl.
Apple, Berry & Walnut Crumble
For: Antioxidants, fibre & healthy fats
A crumble is an autumn essential and there’s no reason it can’t be part of a feel good diet. Apples and berries bring fibre and antioxidant-rich plant compounds, while oats, walnuts and seeds add satisfying crunch and healthy fats.
The result is warm, fruity and comforting without relying on an overly sweet topping.
Serves 6
You’ll need:
For the fruit
4 apples, peeled, cored and sliced
150g blackberries or frozen mixed berries
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp maple syrup
A squeeze of lemon juice
For the crumble
100g rolled oats
60g wholemeal flour
60g walnuts, roughly chopped
40g pumpkin seeds
60g cold butter, cubed
2 tbsp maple syrup
A pinch of sea salt
Method:
Preheat the oven to 180°C.
Place the apples and berries in a baking dish and toss with the cinnamon, vanilla, maple syrup and lemon juice.
For the crumble, combine the oats, flour, walnuts, pumpkin seeds and salt. Rub in the butter with your fingertips, then stir through the maple syrup.
Scatter the topping over the fruit and bake for 35–40 minutes, until golden and bubbling.
Serve warm with Greek yoghurt.
Boa Vida Tip: The combination of apples, berries, oats and nuts means you’re getting a lovely variety of plant foods in one bowl, exactly the kind of diversity we want to see on the plate.
Miso Mushroom & Kale Pasta
For: Seasonal eating, plant diversity & nourishing comfort
When the temperature drops, pasta is one of those dishes we naturally gravitate towards. This version keeps the comforting creaminess but gives it a more autumnal, nutrient-rich twist.
Earthy mushrooms, dark leafy kale and umami-rich miso come together with wholegrain pasta for a satisfying supper that's full of flavour.
Serves 4
You’ll need:
350g wholegrain pasta
300g mixed mushrooms, sliced
2 large handfuls of kale, roughly chopped
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 tbsp extra virgin olive oil
1 tbsp white miso paste
150ml vegetable stock
100ml crème fraîche or Greek yoghurt
40g Parmesan, finely grated
A few sprigs of fresh thyme
Black pepper
A squeeze of lemon
Method:
Cook the pasta in a large pan of salted water according to the packet instructions. Reserve a mugful of pasta water before draining.
Meanwhile, heat the olive oil in a large frying pan. Add the shallot and cook for 3–4 minutes, then add the mushrooms and thyme. Cook over a medium-high heat until the mushrooms are golden.
Add the garlic and cook for another minute. Stir the miso into the vegetable stock, then pour into the pan and simmer for 2 minutes.
Add the kale and cook until just tender. Stir through the crème fraîche or Greek yoghurt and Parmesan.
Add the pasta and toss everything together, loosening with a little of the reserved pasta water until glossy. Finish with plenty of black pepper and a squeeze of lemon.
Boa Vida Tip: Mushrooms are a particularly lovely ingredient to embrace as the seasons change - earthy, savoury and incredibly versatile.
Your autumn menu, the Boa Vida way
Autumn cooking is really about making the most of what’s around us: squash, apples, berries, mushrooms, leafy greens, lentils and warming spices.
And when those seasonal ingredients are combined with plenty of fibre, colourful plants, healthy fats and nourishing sources of protein, comfort food can become part of a genuinely feel-good way of eating.
So this autumn, think less about restriction and more about adding good things in, one cosy bowl at a time.