Fall-Inspired Soup Recipes to Keep You Warm

When the temperatures drop and leaves turn golden, there’s nothing better than a warm bowl of soup. Fall brings a bounty of seasonal ingredients like pumpkins, apples, and root vegetables, perfect for making soups that are as cozy as a knit blanket. Here are some delicious fall-inspired soup recipes that will keep you warm and satisfy your autumn cravings. These recipes are simple, packed with flavor, and capture the essence of fall.

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this Recipe

Creamy Pumpkin Soup

Ingredients

• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, roasted and pureed)
• 3 cups vegetable or chicken broth
• 1/2 cup coconut milk or heavy cream
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Add Pumpkin and Spices: Stir in pumpkin puree, cinnamon, and nutmeg, cooking for 1-2 minutes to deepen the flavors.
3. Add Broth: Pour in the broth, bringing the soup to a simmer. Let it cook for about 10 minutes.
4. Blend and Add Cream: Use an immersion blender to puree the soup until smooth. Stir in the coconut milk or cream and season with salt and pepper.
5. Serve: Garnish with a sprinkle of cinnamon or roasted pumpkin seeds for a delightful crunch.

Why You’ll Love It

This creamy pumpkin soup is like autumn in a bowl! The warming spices and creamy texture make it irresistibly comforting. Perfect for serving with a warm, crusty bread.

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Apple Butternut Squash Soup

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large apples, peeled and chopped
• 1 small onion, diced
• 3 cups vegetable broth
• 1/2 cup coconut milk (optional for added creaminess)
• Salt and pepper to taste
• Olive oil for cooking
• Optional garnish: fresh thyme, roasted squash seeds

Instructions

1. Sauté Onion: Heat olive oil in a large pot over medium heat. Add onion, cooking until translucent.
2. Add Squash and Apples: Stir in the cubed butternut squash and apples, cooking for a few minutes.
3. Add Broth: Pour in the vegetable broth, bringing everything to a boil. Reduce heat and let simmer for 15-20 minutes, until squash and apples are tender.
4. Blend and Season: Use an immersion blender to blend the soup until smooth. Stir in the coconut milk if using, and season with salt and pepper.
5. Serve: Garnish with fresh thyme or roasted squash seeds for a touch of crunch and aroma.

Why You’ll Love It

The natural sweetness of the apples pairs beautifully with the earthy butternut squash, making this soup both sweet and savory. It’s a unique and wholesome dish that highlights the flavors of fall.

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Savory Sweet Potato and Carrot Soup

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 3 large carrots, sliced
• 1 onion, diced
• 3 cups vegetable or chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Olive oil for cooking
• Optional garnish: chopped parsley, roasted nuts

Instructions

1. Sauté Onion: Heat olive oil in a large pot. Add onion, cooking until softened.
2. Add Sweet Potatoes, Carrots, and Spices: Add cubed sweet potatoes, carrots, cumin, and ginger. Stir well, cooking for a few minutes.
3. Add Broth: Pour in the broth and bring to a boil. Reduce heat, letting the soup simmer for 15-20 minutes until vegetables are soft.
4. Blend and Season: Blend the soup until smooth, then season with salt and pepper.
5. Serve: Garnish with chopped parsley or roasted nuts for added texture and flavor.

Why You’ll Love It

The sweet potatoes and carrots create a rich, naturally sweet flavor, while the cumin and ginger add a warm, earthy note. This soup is satisfying, colorful, and full of nutrients.

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Hearty Lentil and Vegetable Soup

Ingredients

• 1 cup dried lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 2 cups diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add carrot, celery, and onion, cooking until softened.
2. Add Lentils and Tomatoes: Stir in lentils and diced tomatoes.
3. Add Broth and Seasonings: Pour in the vegetable broth, then add thyme and the bay leaf. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until lentils are tender.
4. Season and Serve: Remove the bay leaf and season with salt and pepper. Serve with a slice of crusty bread for extra comfort.

Why You’ll Love It

This hearty soup is packed with protein and fiber from the lentils, making it a satisfying meal on its own. It’s the perfect balance of savory and comforting flavors, ideal for cold fall days.

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Roasted Cauliflower and Garlic Soup

Ingredients

• 1 large head cauliflower, chopped
• 4 cloves garlic, peeled
• 3 cups vegetable broth
• 1/2 cup coconut milk or cream (optional for creaminess)
• Olive oil for roasting
• Salt and pepper to taste
• Optional garnish: chopped chives, croutons

Instructions

1. Roast Cauliflower and Garlic: Preheat oven to 400°F. Place cauliflower and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and tender.
2. Simmer with Broth: Transfer roasted cauliflower and garlic to a large pot, add vegetable broth, and bring to a gentle simmer for 5-10 minutes.
3. Blend and Add Cream: Use an immersion blender to puree until smooth. Add coconut milk or cream for a richer texture, if desired.
4. Serve: Garnish with chopped chives or croutons.

Why You’ll Love It

Roasting the cauliflower and garlic gives this soup a rich, caramelized flavor that’s both creamy and savory. It’s an elegant and comforting choice for fall.

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FAQs

Can I freeze these soups?
Yes, all of these soups can be frozen. Just cool completely before transferring to airtight containers. Store for up to three months, then thaw in the fridge overnight and reheat on the stove.

How can I make these soups vegan?
Most of these soups are already vegan or can easily be made vegan by using vegetable broth and omitting any dairy-based ingredients. Use coconut milk or other plant-based milk as a cream substitute.

What toppings go well with these soups?
Great toppings include croutons, fresh herbs, roasted seeds, or a swirl of cream. For extra texture and flavor, try toasted nuts or crispy bacon bits.

Can I use fresh ingredients instead of canned?
Absolutely. Fresh pumpkin, tomatoes, and vegetables often add an extra layer of flavor, although they may require a bit more prep time.

How do I store leftovers?
Keep leftover soup in airtight containers in the fridge for up to 3 days. Reheat on the stove or in the microwave.