There is a chill in the air and a nostalgia for summer threatens an indulgence in ennui until I remember the comforts that go along with the colder months. Little is more cheering and curing than a bowl of hearty soup. Cuddle up and nourish yourself with October's edition of No Croutons Required. The choice is not easy, but help us crown the October champion by expressing your preference in comments or via email. Please note the host's soups are not eligible for voting. 
Johanna of
Green Gourmet Giraffe is the early bird this month with this colorful
Chinese Soup that she cooked up instead of a stir-fry. In addition to baked tofu and noodles, this slightly spicy, sour soup has a healthy dose of veggies such as chard, mushrooms, carrots, asparagus, peppers and peas. This is a nourishing and filling soup anytime of year and can easy be adapted to the seasons. (Melbourne, Australia)
Our next entry is this unique
Pumpkin Chili from
Ashley who clearly has mastered the method. Consisting of pumpkin, black beans, kidney beans, peppers, tomatoes, and seasoned with some beer, paprika and poppy seeds, this stunning meal in a bowl is sure to warm even the chilliest autumn soul. Serve with some crusty bread for a real feast. (Binghamton, New York, USA)
From Alexa of
Artsy-Foodie we have this substantial
Miso soup designed to cure all that might ail you. This comforting soup is made up of white miso, broccoli, carrots, green onions, tofu, rice pasta and further flavored with cilantro, ginger, soy sauce and toasted sesame oil. (Washington, USA)
Holler, my co-host of No Croutons Required, submits this gorgeous
Carrot, Spinach and Lentil Soup. This thick and creamy soup made up of shredded carrots, spinach, lentils, onions, garlic and a hint of lime and cayenne, is an elegant autumn meal solution served along with some crusty bread. (Scotland, United Kingdom)
Arundathi submits a hearty and nourishing
Mulligatawny Soup consisting of Moong Dal, apple, coconut, carrot and spiced with garam masala, peppercorns, turmeric, and curry leaves. Mulligatawny, literally meaning pepper water, is an anglicized version of Indian
Rasam and is enjoyable and satisfying anytime of year. (India)
Shira of
Petit Pois offers up an earthy Eastern European
Mushroom and Barley Soup that she describes as a rib liner. The goodness of fresh and dried mushrooms are combined with barley, carrot, celery, onion, rosemary and beer. Serve with bread and cheese for a very satisfying cold weather meal. (France)
Val of
More Than Burnt Toast gets creative with a Jamie Oliver recipe and comes up with a spicy
Pumpkin Wild Rice Soup that she serves in the pumpkin shell! Perhaps even better than pumpkin pie, this delightful blend of pumpkin puree, hot chillies, garlic, ginger, spices, lime, rice and coconut milk is sure to impress dinner guests. (British Columbia, Canada)
No roundup of hearty soups would be complete without a borscht recipe. Sweatha of
Tasty Curry Leaf comes up with a
Vegetarian Beet Borscht that includes pasta, along with more traditional ingredients such as beets and potatoes. This wholesome soup is seasoned with dill, cashews, spices and lime. (New Jersey, USA)
Pumpkin is a popular choice for warming soups and our next entry is a
Creamy Pumpkin Soup from Lubna of
Yummy Food. Worthy of being a staple on any Fall menu, this simple but elegant puree of pumpkin chunks, onion, cream, vegetable stock and pepper is a refreshing and warming choice for a cool autumn day. (Bangalore, India)
Priyasuresh of
Priya's Easy N Tasty Recipes is up next with this
Creamy Cabbage and Barley Soup. A lovely accompaniment to any meal, this blend of cabbage, barley, tomatoes, onion, carrot, and dried basil is not only good for you, but a real tummy warmer. (Paris, France)
From Srivalli of
Cooking 4 All Seasons we have another pureed
Cabbage Soup. Roasted onions, garlic and cabbage are done in a pressure cooker, grinded together and seasoned with salt and pepper. Srivalli tells us this tasty soup is filling on its own, but suggests serving it with some brown bread which sounds like a fine idea to me. (India)
Mansi of
Food and Fun comes up with a rich and creamy
Carrot Soup that she was inspired to make after enjoying a bowl at a restaurant. The goodness of carrots are combined with garlic, coconut milk, cloves, lemon juice and whipping cream. A winter warmer indeed! I'll take two bowls please. (California, USA)
Allie of
Yum in Tum takes advantage of seasonal produce and comes up with this delightful
Pumpkin Ginger Soup. A simple puree of pumpkin, ginger and simple seasonings, this soup is easy and fast to make, meaning you won't have to wait long to linger over a warming bowl. (Houston, Texas, USA)
Tracy of
Vanilla Bean Cafe comes up with a curing
Spicy Butternut Squash and Apple Soup. Fresh garden squash is here combined with onion, jalapeno pepper, granny smith apples, carrots, whipping cream and temptingly spiced with cumin, nutmeg, cinnamon, cayenne and garnished with fresh parsley. (Ottawa, Ontario, Canada)
From Saroja of
Kitchen-Kollections we have an immunity boosting
Celery Soup. This vegetable soup includes celery, carrots, onion, garlic, corn and tomato. Though it is not required, some croutons were added to this nourishing and warming bowl of goodness. (Farmington, Michigan, USA)
Srimathi of
Few Minute Wonders whipped up a batch of
Spicy Corn Bell Pepper Soup that was gone in 30 minutes. This comforting and nourishing soup brings together the goodness of corn, red pepper, red onion, tomato, green chilies, cilantro, veggie broth and cream. Serve with bread or lavish roll ups for a very satisfying meal. (San Diego , California, USA)
Mahimaa cooks up a
Creamy Vegetable Soup in her
Indian Vegetarian Kitchen. Cabbage, onion, garlic, corn and carrots are complimented with some beans and milk. Mahimaa served this healthy, pressure cooked soup with some whole grain garlic bread. You can't go wrong with classic veggie soups like this. (Los Angeles, California, USA)
This
Sweet Potato Squash Soup with Pinto Beans and Chard is my contribution this month. A good choice for a mid-week meal,
delicata squash adds a pleasant sweetness to this hearty bowl of pinto beans, carrots, garlic, onion, tomato and chard. Good for you and tasty too. (London, Ontario, Canada)
Lysy of
Munchkin Mail takes advantage of the autumn harvest and comes up with this delightfully thick
Roasted and Toasted Squash and Corn Soup. Roasted squash and toasted corn add an extra burst of flavour, which is complimented by some red pepper and leeks, garlic and onion. A very satisfying choice for a chilly evening meal. (Warwickshire, UK)
Ruth of
Once Upon a Feast submits a stunning
Hodge Podge Bean Soup that she based on an
Adzuki Bean Stew she made previously. Starting with a roasted vegetable broth, Ruth added some chickpeas, navy beans, tomato paste and some chipotle in adobo. Some more broth was added to tone down the heat, and finally some adzuki beans. A spice lovers delight, this will warm you on even the coldest of days. (Halifax, Nova Scotia, Canada)
Hanne who posts at
Freshly Made comes up with a
Spicy Pumpkin Soup for our event. The goodness of pumpkin comes together nicely with red lentils, garlic, hot chilies and coconut milk. This pretty pureed soup is a perfect autumn treat. (Copenhagen, Denmark)
Chow of
Chow Vegan makes a
Vegetable Chowder that she serves in mini sourdough bread bowls! Not only do you get to enjoy this blend of onion, leek, carrot, red potatoes, soy milk, garlic, and shiitake mushrooms, you get to eat the bowl too. This inspired creation is a good choice if you want to impress dinner guests. (San Francisco Bay Area, USA)
Nina of
Miss.Adventure @ Home makes
Pasta E Fagioli. This cold weather vegetarian favorite is made using homemade vegetable stock, pasta, black-eyed peas, carrots, celery, zucchini, tomatoes, dried herbs, green beans, swiss chard, lima beans and a bit of Parmesan cheese. This is clearly a feast in a bowl! (Hamilton, Ontario, Canada)
Rita from
Pink Bites offers up an exquisite
French Onion Soup that is sure to appeal to even the most staunch carnivores. Layered with flavor, Rita's version is made with yellow onions, fresh thyme, garlic, white wine, veggie broth, day old bread and Gruyere cheese. This is sure to warm even the coldest tummy. (Seattle, Washington, USA)
Aparna of
My Diverse Kitchen makes a vegetarian version of a popular Portuguese creation named
Sopa de Feijao Branca e Legumes (Black Eyed Bean and Vegetable Soup). The veggie power of potatoes, onion, carrots and cabbage meets tomato paste, black eye beans, chili powder and
marinara sauce. Serve with dinner rolls for a truly comforting dining experience. (Goa, India)
Divya of
Dil Se takes advantage of the abundance of pumpkins and enters the fray with this lovely
Pumpkin-Zucchini Spaghetti Soup. Pumpkin, zucchini, spaghetti, and carrot are seasoned with garlic, ginger, chili powder, cumin, dried herbs, red wine vinegar and some fresh parsley. This creamy, elegant soup was served with some breadsticks. (Los Angeles, California, USA)
Rachel of
The Crispy Cook comes up with an economically satisfying
Autumnal Peasant Soup. This hearty vegetarian pottage brings lentils, celery, carrots, potatoes, cabbage and tomatoes together with onion, garlic and dried herbs. A tasty choice for a frosty autumn evening. (Saratoga County, New York, USA)
From Rupa of
A Virtual Vegetarian we have this flavored filled Mexican
Pozole Rojo de Jalisco. Made with hominy, a white corn kernel that has been slaked in a lime solution, along with tomatoes, zucchini, bell pepper, onion, tortillas, ancho chilies, garlic, and cilantro, this colourful soup is garnished with red onion, radish, cabbage, sour cream, tortilla chips and lime. A multiplicity of textures and tastes come together in this most satisfying one bowl meal. (Northern California, USA)
And last, but not least, Kim of
Live :: Love :: Laugh :: Eat! submits this tempting
Split Pea Soup that is a twist on an old classic. Dried split peas, a chipotle chile in adobo sauce, carrots, broth and miso paste are tossed into a slow cooker. The finished result is garnished with bits of green onion. Easy, tasty and satisfying! (Portsmouth, Virginia, USA)
Holler will be hosting the November Edition of No Croutons Required. Check back at the end of the month for the theme and the winner of this month's hearty soup challenge.
The winner for December's festive photo challenge is Wendy of A Wee Bit of Cooking who submitted this gorgeous image of frost laden berries. Congratulations Wendy!
I will be hosting this month's edition of No Croutons Required. Even the most moderate among us tend to overindulge at Christmas time. Sweets are abundant, as are decadent savory delights. Accordingly, January is a time of cleansing, so this month we are asking for nourishing veggie soups. Any vegetarian soup creation is welcome, but the focus should be on vegetable concoctions. For a recap of the submission guidelines, please go here.
by Raghavan Iyer. The elegance and sophistication of the offerings is an inspiration to the imagination and a treat to the palate. The book is not strictly vegetarian, including as it does recipes for meat and seafood curries, but the number of vegetarian and vegan offerings is astounding. In addition to recipes for legume, vegetable and paneer curries, the cook will find plenty of traditional, yet unique ideas for rice and flat breads in this fat cookbook. I'm finding this book is a good one to turn to when I don't feel like spending too much time figuring out the menu, especially considering many of the recipes include staples that I am likely to have on hand. The paragraph that proceeds each entry is instructive and pleasant to mull over, and the numerous tips scattered throughout much appreciated. Definitely a must for any cookbook collection.
. Because they are baked instead of fried, the effort involved is really rather minimal, but the dining experience most delightful.
. Elegant, but satisfying enough to placate the agitated masses.
by Celia Brooks Brown. Once again, I was attracted to the two chapters devoted to African recipes. These simple fried black-eyed pea patties are Nigerian in origin and are served with "pilipili", which essentially means chili sauce. The author suggests using canned beans, as the traditional preparation involves rubbing the skins off. I decided to use dried beans, neglected to rub off the skins, adjusted the measurements slightly and came up with pea patties instead of the smaller cakes featured in the book. The earthy and nutty taste of the black-eyed peas really comes out here, and is perfectly complemented by the vibrant chili sauce.
by Raghavan Iyer is proving to be one of the wisest cookbook investments I have made lately. There is an abundance of easy but deliciously satisfying curry recipes that are ideal for days when you want proper nourishment without much fuss. The extensive chapter on legume curries is one that I continue to explore, as most of my meals are centered around beans and legumes. 
by Celia Brooks Brown. Forgoing the simple task of deciding on a bean and soaking it the night before, I was focused on split dals and legumes, and a grain to balance it all out. This one pot creamy rice and lentil dish from Tanzania turned out to be the perfect mid-week meal solution. Like the 
