Fall is upon us and it’s an excellent time to enjoy your favorite seasonal dishes - especially all of those delicious soup and dip recipes! Soups are great for the Fall time, because they’re hot enough to warm you up on a cold day. Soups can be made in our Pressure Cookers and Blenders. If you are using a Pressure Cooker, you simply throw your ingredients in and sauté or pressure cook them in a matter of minutes. Take advantage of the presets too, such as Slow Cook, Soup and Stew to take the guesswork out of cooking. Using our Blenders is ideal for soups to blend any ingredients together and if you have our Heating Blender - then chop and pulse your ingredients AND heat up your soup all in one! 


These kitchen gadgets are also universal enough to make any dips you would like to enjoy too - from spicy salsas, creamy cheese dips, hummus and anything else you desire! If you are using a Pressure Cooker, the same method applies as to if you were making a soup. Just throw your ingredients in the pot, set it and forget it. If you’re utilizing a Blender, you can use any one of our blenders to whip the ingredients together or use our heating one to heat your dip up! Follow along as we show you a few of our favorite soup and dip recipes that are perfect for the Fall time, all made in our Pressure Cookers or Blenders!






Roasted Chile Peach Salsa


*made in the Premiere High Performance Blender



We wanted the best of both worlds – a little spicy AND sweet, so we went with an Anaheim pepper and peach combination. We utilized the Electric Grill for roasting the peppers and peaches and the Blender for mixing all the other ingredients together to create the salsa. Feel free to only use a Blender if you don't want to roast any ingredients or don't have a grilling appliance of your own! Roasting your peppers first will make it easier to remove the skins and it will soften the texture and give it a smokier flavor. Grilling your peaches will also give it that softer texture to ensure an easier time while blending with the other ingredients. Holding back a few of the peaches and adding them in at the end gave the salsa that extra burst of peach flavor! This was a big batch of salsa, so feel free to half the recipe based on the amount of people you’ll be serving!





28 oz. can of whole tomatoes

4 large Anaheim peppers

6 peaches, firm  

1 medium white onion, chopped

1 bunch of cilantro

4 garlic cloves

1 tbsp paprika

1 tbsp chile powder

1 tsp salt

juice from 1 ½ limes 





Wash chiles and place them on a grill. Grill for 5 minutes on each side. Put chiles in a bowl and cover them to steam for 10-15 minutes. Remove skins, stems and seeds from the chiles and set aside.

Wash and dry the peaches. Halve them and remove the seeds. Brush peaches with a small bit of oil to help prevent sticking. Place the peaches on a grill and grill for 5 minutes on each side. Remove from heat and set aside.

Add all the ingredients except 2 peaches to the blender. Blend until the ingredients are combined, but still chunky. Pour into a serving bowl.

Chop the remaining two peaches and add to salsa, mixing to combine. Add salt, spices and lime juice to taste. Refrigerate salsa for 1 hour before serving.






Roasted Tomatillo Salsa


*made in the Premiere High Performance Blender



We selected tomatillos as the star ingredient of our salsa, because besides the amazing flavor, they add a vibrant green color to any of your recipes. They can also be eaten raw, roasted, blended or jammed! Tomatillos offer a citrusy tangy flavor and using lime juice just added to that. Husking a tomatillo is easy, you simply peel off the papery husk and rinse them in water to get rid of any residue. Tomatillos and jalapeno peppers give it a spicy kick while garlic added more flavor. Roasting the garlic just enhances the taste even more. We utilized the Air Fryer to roast the garlic and the Blender to blend everything together. Using the baking pan to roast the garlic is ideal to keep it altogether and that way you only have to clean the pan, not the whole basket. If you don’t have our accessory set, any oven safe pan will do the trick. Pair this salsa with tortilla chips, pita bread or on top of any Mexican dishes like enchiladas or tacos! Tomatillos are so universal to use in any recipe you wish, so if you aren’t fond of this salsa dish, then utilize them in salads, guacamole, eggs, soups and applesauce!





4-6 tomatillos, husked and rinsed

1 jalapeno pepper

2 garlic cloves, unpeeled

¼ medium onion, chopped

½ cup fresh cilantro

½ teaspoon salt

juice of 1 lime





Cut the tomatillos and jalapeno in half and place in the air fryer baking pan with the 2 unpeeled cloves of garlic. Drizzle olive oil on top and sprinkle on half of the salt. Use tongs to toss the ingredients before placing the baking pan in the air fryer.

Air fry at 400°F for 8-10 minutes. Halfway through, mix the ingredients with tongs to prevent burning. 

When the air fryer beeps, remove the baking pan carefully using oven mitts.

While ingredients cool, coarsely chop ¼ of an onion and add to a blender.

Remove the skins from the garlic cloves and the stem from the jalapeno. Then add the tomatillos, peppers and garlic to the blender.

Add remaining salt, cilantro, and lime juice and blend to desired consistency.






Roasted Garlic Hummus


*made in the Premiere High Performance Blender



Hummus is the perfect dip for an afternoon snack or quick lunch. Roasting the garlic beforehand will enhance the flavor of your hummus, making it sweeter and milder. We used our Air Fryer Oven to roast the garlic. Allowing your garlic to cool beforehand ensures you won’t burn yourself when you have to squeeze it into the blender. Don’t forget to scrape the sides of the blender to make certain that all the ingredients are blended at the same consistency. We decided to add more water, to guarantee all the ingredients mixed well and the outcome was a creamy texture. Serve with your desired snack, such as vegetables, flatbread or tortilla chips!





1 bulb of garlic cloves, separated and unpeeled

5 tbsp olive oil, divided

can of tinned chickpeas in water

2 tbsp light tahini

sea salt

1 pinch of white pepper

1 tsp lemon juice

2 tbsp water

fresh parsley to garnish





Preheat air fryer oven to 350°F. Place the separated, unpeeled garlic cloves into a small oven-safe dish. Cover in 2 tbsp olive oil and roast for 20 minutes.

Remove the dish from the oven and leave to cool for 1 hour. While you wait, drain and rinse the chickpeas well and remove any skins they might have. Place the chickpeas in the blender. Squeeze the cooled roasted garlic into the blender, as well.

Then, add in the remaining olive oil, tahini, sea salt, white pepper, lemon juice and 1 tbsp of water. Blend until creamy. Add more water if needed and garnish with chopped parsley and an extra drizzle of olive oil. Serve with your desired crackers or chips.






Vegan Blanco Cheese Dip


*made in the Heating Blender




This gooey dip is perfect for those looking for a dairy free or vegan option. The combination of potato, cashews and almond milk give it that creaminess you’re looking for in a cheese dip! Adding in the chiles and jalapenos gave it that fiery flavor! Feel free to omit those ingredients if you aren’t fond of a spicier taste! Using the dip preset on our Heating Blender is perfect for heating this snack up because it takes away the hassle of heating it up on the stove and dirtying another dish! If you don't have our Heating Blender, then feel free to use a high-speed Blender to whip it up and heat it up on the stove. 





1 cup cooked potato

4 cloves garlic, roasted

¾ cup raw cashews

1 ½ cups veggie broth

1 cup unsweetened almond milk

4 oz. mild chiles, chopped

½ cup mild pickled jalapenos, jarred

1 tbsp pickled jalapeno juice

1 tsp ground cumin

1 tsp sea salt





Place all of the ingredients except for the pickled jalapenos into a Heating Blender and blend until smooth. Add the last ½ cup jalapenos and pulse until chopped.

Use the dip preset on the Heating Blender and continue to blend until consistency is thick and gooey.






Cream of Mushroom Soup


*made in the Heating Blender



This tasty soup is the perfect light meal to enjoy anytime of the year. You can eat it by itself or pair it with your favorite sandwich, salad or any other desired entree you wish! Whipping this up in our Heating Blender was ideal, because we just threw everything in there and took advantage of the Soup preset to heat it up in seconds! If you want to make this a vegetarian meal, then use vegetable broth instead of chicken broth. Make this a dairy-free option by using an alternative for the butter. Top this soup with parsley and some crunchy croutons or extra mushrooms! 





4 tbsp butter

2 garlic cloves

½ small onion

12 oz. mushrooms

4 cups chicken broth 

salt and pepper to taste

2 oz. high-grade cooking Sherry 

pinch of parsley 





Start by melting 2 tablespoons of butter, 

Using the manual setting, set the temperature to 202F° for 1 minute. After the butter melts, add in the garlic cloves and onion. 

Use the 'Chop' function a few times to mince the onions and garlic. Add in the last 2 tablespoons of butter, fresh mushrooms and chicken broth. Lock the lid and don't forget the Cap!

Press cooking 'Presets' twice for 'Soup' and let cook for a full cycle - we ran the 'Soup' cycle twice.

When the soup is done, using the 'Blade Speed' function, set to medium speed and blend until desired consistency.

Remove the 'Fill Cap' and add in salt and pepper to taste along with the high-grade cooking Sherry and a pinch of parsley.

Use the 'Chop' function to mix the soup once more. Enjoy!









Cauliflower Potato Soup


*made in the Pressure Cooker



Cauliflower Potato Soup is another great, light soup that can be enjoyed by itself or paired with another dish to make a fuller meal. Using a vegetable like cauliflower is ideal to make this a healthy meal. To make this even healthier, take advantage of dairy free alternatives for the heavy cream and Parmesan cheese. The combination of garlic, onion, bay leaves and green onions help give this enough seasoning. We used the Pressure Cooker to sauté the bacon and onions to give them that caramelized flavor. Since the Pressure Cooker heated the soup up, using a high-speed Blender will do just fine. Blend the soup to your desired consistency and sprinkle your preferred toppings on top! 





1 head of cauliflower, chopped into florets

1.3 lbs. of potatoes, chunked

1 liter of unsalted chicken stock

6 cloves of garlic, minced

6 slices of bacon, chopped

1 medium onion, diced

1 cup heavy cream

2 bay leaves

2 stalks of green onions, chopped

freshly grated Parmesan cheese for garnish (optional) 





Place the chopped bacon in the Pressure Cooker and press the sauté button. Stir occasionally and allow the bacon bits to crisp, about 6 minutes.

Remove the bacon bits from the Pressure Cooker and place on a paper towel to absorb the bacon fat.

Sauté the onions in bacon fat for about 2 minutes, or until softened. Add in the garlic and half of the green onions. Season with salt and pepper if you’d like.

Pour in the chicken stock and scrub the brown bits at the bottom with a wooden spoon. Keep the bits because they help with flavor in the soup. Scrub and stir for about 2 minutes.

Turn off sauté. Add 2 bay leaves, cauliflower, and half of the chunked potatoes (can add more if desired). Close the lid and cook on high pressure for 3 minutes. Turn off the heat and do a 10-minute natural release. Release the remaining pressure after the 10 minutes with the quick release pressure, if needed. Open the lid carefully.

Remove bay leaves. Place the soup in a blender. Blend the Cauliflower Soup to your desired consistency. Add 1 cup of heavy cream in. Serve and garnish with green onions, bacon bits, and freshly grated parmesan cheese.









Tomato Artichoke Soup


*made in the Heating Blender



The Heating Blender was perfect for this recipe, because it takes away the hassle of needing multiple appliances and you just throw your ingredients in, blend and done! The Soup preset was ideal, because it heats up your contents until it reaches a boil and then will drop them to a simmer. Make this soup a healthier option and utilize a dairy free substitute for the milk and butter. Adding some roasted red peppers to the mix would work well with this too. We topped this soup with parmesan cheese, parsley and croutons, but feel free to add your own desired toppings. This dish can be eaten by itself or pair it with a healthy salad, crunchy sandwich or juicy meat entrée like we did!





28 oz. can fire-roasted diced tomatoes

15 oz. can artichokes

1 cup water

1 cup milk

2 tbsp butter

1 large onion

1 garlic clove 

3 bay leaves

½ tsp oregano

1 tsp basil

desired toppings: parmesan cheese, parsley and croutons





Add the butter, chopped onion and garlic to the blender. Secure the lid, select the Soup preset and press start.

Remove the cap and cook until the onions are translucent. Replace the cap periodically and press the chop button to mix ingredients and prevent them from scorching.

Stop the preset and add artichokes, tomatoes, water, oregano and basil. Blend together on low. Then, add in the bay leaves, secure the lid and select the Soup preset again. Press start and let simmer for 10 minutes. Stop the preset to remove bay leaves and begin blending on low. Increase the speed and blend until smooth.

Add in the milk and continue to blend. Select the Soup preset again to bring heat back up to desired temperature for serving. Garnish with Parmesan cheese, parsley and croutons and serve immediately!






Tomato Oxtail Soup


*made in the Pressure Cooker and Streamline High Performance Blender



This Asian inspired dish is perfect for all those cold days coming up. This hot soup has enough protein and veggies to fill you up fast. Using the Pressure Cooker is ideal to make this dish in minutes. You can sauté the ingredients on a stovetop or in the Pressure Cooker to add a caramelized flavoring to your meal. Using a blender is great for making tomato sauce really quick while you wait for your soup to cook. Pair this recipe with some crispy bread, a healthy salad or top with extra green onions for seasoning. 





3 lbs. oxtail

4 tomatoes

1 onion, chopped

3 green onions, whole

15 grams of ginger

1 tbsp salt

3 tbs cooking wine (sherry)

14 oz. tomato paste

2 bay leaves

vegetable oil

2 potatoes, diced


5 peppercorns





Boil the oxtail, 5 grams of fresh ginger, and sherry for about 5 minutes.

In the inner pot of your Pressure Cooker, add water until it reaches the halfway point (a little more is okay), and transfer the oxtail into the inner pot.

Add peppercorns, bay leaves, 10 grams of fresh ginger, and green onions to the inner pot. Lock the lid in place and select the Meat/Stew preset.

Time to make tomato sauce! Take out your blender for this part. Add in 1 whole tomato and 14 oz. of tomato paste into a blender. Blend on medium until smooth.

Now on a stove top, sauté chopped onion until soft and slightly brown. Once they are brown, transfer the onions to a bowl. In the same pan, sauté 3 chopped tomatoes on high until soft. Be careful to not burn the tomatoes! Add in the tomato sauce and sauté for 2-3 more minutes.

Back to the Pressure Cooker, use the quick release button to release pressure. Add in the cooked tomatoes and sauce, cooked onions, potatoes, and salt. Close the lid.

Select the Veggies preset. Once the preset is done, you are ready to eat! Pour and enjoy!










Chipotle Pumpkin Soup


*made in the Heating Blender



This soup screams Fall with the combination of pumpkin, chipotle peppers and smoked sausage! We utilized the Heating Blender for this soup, so that we could chop and pulse the ingredients, blend it all together and heat it up all in one appliance! If you don’t have one of our Heating Blenders, you could always prepare it on your stovetop to heat it up and use a regular high-speed Blender to blend it all together. We added in black beans and smoked sausage to add in some protein and make it a fuller meal. If you aren’t fond of those ingredients, then omit them altogether or toss in some chicken, rice or extra veggies! The avocado cream and cilantro was the perfect topping for this soup to add some more flavor. 







½ cup yellow onions, coarsely chopped

3 tbsp olive oil, divided

1 ½ tsp salt, divided

1 garlic clove

½ tbsp ground cumin

1 cup canned pumpkin

3 ½ cups chicken broth

1 canned chipotle pepper in adobo sauce

1 tbsp adobo sauce from can


Avocado Crema:

1 medium avocado

½ cup buttermilk

2 tbsp lime juice

¼ cup water



2 tbsp olive oil

1 cup smoked sausage, sliced

½ cup black beans, drained

½ tsp smoked paprika

2 tbsp chopped cilantro (optional)





Blend the avocado, buttermilk, and water until smooth. Scoop into a bowl, cover and set aside. Wash the blender pitcher to prepare for the next step. 

Add 1 tablespoon of olive oil and diced onions to the pitcher. Press the On/Off button and select the "Soup" preset. Remove the lid cap and cook for 3 minutes. Use the "Chop" button periodically to mix ingredients and prevent burning.

Add in the garlic and cumin and continue to cook for 2 minutes. Remove the lid (this will shut off the blender) and add in chicken stock, pumpkin, and salt. Replace the lid and select the "Soup" preset again. Make sure the lid cap is back on the lid and then mix the soup by pressing the "Chop" button a few times. 

Once the soup is mixed together, remove the lid cap to add the chipotle pepper and adobo sauce. Replace the lid cap and use the “Chop” button to mix together. Let the soup simmer for about 12-15 minutes. 

While the soup is simmering, prepare the toppings. Add the remaining olive oil to a small saucepan. Add in the sausage and cook on medium until it starts to brown. Add the black beans and smoked paprika, and sauté for another 1-2 minutes. 

After the soup has been simmering for 12-15 minutes, press the "Stop" button. Hold down the "Pulse" button to ensure ingredients are evenly blended. 

Top the soup with the avocado crema, sausage mixture, and chopped cilantro. Enjoy!









Fall Stew


*made in the Pressure Cooker



You can’t go through the Fall and Winter months without enjoying this seasonal soup. The combination of beef and Fall vegetables, such as potatoes, celery and carrots make this the perfect stew. Cooking it in a Pressure Cooker is perfect, because you just throw all of your ingredients in the appliance and wait for the delicious aromas to fill your kitchen. Not to mention, your meal will be ready in a matter of minutes. To make this recipe keto, swap out the potatoes with cauliflower and leave out the carrots. Pair this soup with some crunchy Italian bread or a juicy, seared piece of pork roast that you could also make in a Pressure Cooker!





1.5 - 2 lbs. beef stew meat (1-2 inch chunks)

1 tsp sea salt

½ tsp black pepper 

½ tsp onion powder

½ tsp chili powder

2 ½ tsp Italian seasoning, divided

1 medium onion 

3-4 cloves garlic, minced

6 tbsp tomato paste

2 tbsp balsamic vinegar

4 medium russet potatoes, peeled and chopped into 1 inch chunks

2 medium carrots, peeled and cut into slices

2 ribs of celery, chopped

1-2 tsp Worcestershire sauce

1 bay leaf

5-6 cups vegetable broth

½ cup of corn 

1 can chickpeas





Coat beef with salt, pepper, onion powder, chili powder, and ½ teaspoon of Italian seasoning.

Using your Pressure Cooker, add the beef into the inner pot along with all the remaining ingredients. Make sure the broth covers vegetables.

Cover and seal the lid. Set to 20 minutes at high pressure. After the 20 minutes wait for it to naturally release for 20 minutes. Add more seasonings if necessary. 






I think everyone can agree that enjoying some yummy soups and dips in the Fall time is an excellent idea, especially so it can warm you right up. And when you have one of our products - the process is effortless. You can just throw your ingredients in either appliance, set it to your preferred cooking preset or program and heat it right up. If you don’t have one of our Pressure Cookers yet, then take advantage of our Fall Sale to snag one of our new Ovate Series Pressure Cookers now. Simply use discount code AUTUMN at checkout for $15 off from now until 9/13. These new Pressure Cookers have a new, large oval shape, user friendly touchscreen display, cool-touch handles and an easy to open lid. You can still enjoy the awesome preset programs and functions to cook any dish and take advantage of the included accessories to enhance your cooking experience. If you’re planning on making any soups, dips or any delicious meals in general, then make sure you have one of our products to make the cooking process easier and faster, so you can enjoy more time with your loved one's! 



If you need more recipe ideas, enjoy our included recipe book with easy to follow steps and check out another soup staple of ours, Chicken Tortilla Soup. This is a steaming soup you can enjoy on any Fall day and can easily be cooked in one of our Heating Blenders!  


If you still feel unsure, there are so many outlets out there to help you with tips, tricks and recipes! We also have a YouTube channel and other helpful blog posts to help you get more familiar with your GoWISE USA product and find useful tips and recipes.


We appreciate every one of our customers and hope you found this post helpful with getting more familiar with your GoWISE USA Pressure Cooker and Blender. And don’t forget to share your experiences and creations with our products using the #GoWISEUSA on all of our social channels or join our GoWISE Creations community on Facebook.