Pairing fruits with vegetables works well in salads. It turns out that’s also a winning combination for soups, served either warm or chilled.

At Tabor Tavern in Portland, OR, chef Christopher Greer’s Apple and Brussels Sprout soup can be made with chicken or vegetable stock. Chef Oliver Ridgeway’s chilled Avocado and Cucumber Soup is a specialty from Grange Restaurant & Bar in Sacramento, CA. The soup features yogurt and vegetable stock.  Other fruit and vegetable combinations match carrots and pears, acorn squash and dried plums and roasted carrots with apples. Check out these five recipes, or invent your own combinations to highlight local, seasonal ingredients.

• Avocado and Cucumber Soup
• Apple and Brussels Sprout Soup
• Puree of Acorn Squash and Dried Plum Soup
• Pureed Carrot and Pear Soup
• Roasted Carrot-Apple Soup