25 Delicious Fall Cream Soup Recipes for Every Meal

Fall is the season of comfort, warmth, and cozy flavors, and nothing embodies that better than a steaming bowl of cream soup.

From the natural sweetness of roasted squash and carrots to the earthy richness of mushrooms and parsnips, fall cream soups are the perfect way to celebrate seasonal produce.

These recipes are not only comforting but also versatile—ideal as starters for festive dinners, light lunches, or a nourishing weeknight meal.

In this collection, we’ve curated 25 fall cream soup recipes that capture the essence of the season, offering a range of flavors, textures, and aromas that are sure to delight every palate.

25 Delicious Fall Cream Soup Recipes for Every Meal

Fall is all about embracing warmth, comfort, and seasonal flavors, and these 25 fall cream soup recipes do exactly that.

Whether you prefer the sweet creaminess of pumpkin and sweet potato, the earthy richness of mushrooms and parsnips, or the bright, slightly tangy notes of carrot and apple, there’s a soup for every taste and occasion.

Make these soups a part of your fall routine to enjoy nourishing, comforting meals that capture the very essence of autumn.

Gather around the table, serve a steaming bowl, and let these creamy soups bring warmth and joy to your season.

Butternut Squash and Apple Cream Soup

This velvety butternut squash and apple cream soup combines the natural sweetness of roasted squash with the subtle tartness of crisp fall apples.

It’s gently spiced with cinnamon and nutmeg for a warming, comforting bowl that’s perfect for chilly autumn evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk or heavy cream
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: roasted pumpkin seeds, fresh thyme

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and apples with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté the chopped onion and garlic over medium heat until translucent and fragrant, about 5 minutes.
3. Add the roasted squash and apples to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
4. Remove from heat and use an immersion blender (or transfer to a blender in batches) to puree until smooth.
5. Stir in the coconut milk or heavy cream, cinnamon, and nutmeg. Adjust seasoning with salt and pepper. Reheat gently without boiling.
6. Serve warm, garnished with roasted pumpkin seeds or fresh thyme if desired.

This soup offers a silky, subtly spiced taste of fall in every spoonful.

The sweetness of apples and squash balances beautifully with the warm spices, making it ideal as a starter or a light, comforting meal.

Creamy Roasted Cauliflower and Leek Soup

A luscious, creamy soup highlighting roasted cauliflower and soft leeks.

This smooth soup is rich in flavor, earthy, and hearty, perfect for crisp fall days, yet light enough to enjoy as a starter or light lunch.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional garnish: chives, toasted almonds, or a drizzle of truffle oil

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a large pot, sauté leeks and garlic in a little olive oil over medium heat until soft and fragrant, about 5–7 minutes.
3. Add the roasted cauliflower to the pot and pour in the broth. Bring to a gentle simmer for 10 minutes to combine flavors.
4. Using an immersion blender (or a standard blender in batches), puree the soup until smooth and creamy.
5. Stir in the heavy cream or oat cream and reheat gently. Adjust seasoning with salt and pepper as needed.
6. Serve with optional garnishes such as chopped chives, toasted almonds, or a drizzle of truffle oil.

This soup is creamy, comforting, and full of natural sweetness from roasted cauliflower.

It’s an elegant fall soup that can impress at dinner parties or provide a soothing meal on cooler days.

Carrot, Ginger, and Sweet Potato Cream Soup

A bright, warmly spiced fall soup featuring sweet potatoes, carrots, and fresh ginger.

This creamy soup has a subtle heat from ginger and a naturally sweet depth from roasted root vegetables, making it a vibrant addition to any autumn menu.

Ingredients:

• 2 large carrots, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 1 small onion, chopped
• 1-inch piece fresh ginger, grated
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or cream
• 2 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper, to taste
• Optional garnish: pumpkin seeds, parsley, or a swirl of cream

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion, garlic, and ginger over medium heat until fragrant and soft, about 5 minutes.
3. Add the roasted carrots and sweet potato to the pot, along with the broth. Simmer for 10 minutes to allow flavors to blend.
4. Puree the mixture using an immersion blender or in batches in a standard blender until smooth.
5. Stir in coconut milk or cream, cumin, and coriander. Reheat gently and adjust seasoning with salt and pepper.
6. Serve warm, garnished with pumpkin seeds, parsley, or a swirl of cream if desired.

This soup offers a perfect balance of sweet, earthy, and slightly spicy flavors.

The creamy texture and ginger warmth make it a comforting fall favorite, ideal for cozy evenings or casual gatherings.

Roasted Pumpkin and Sage Cream Soup

This classic fall soup combines roasted pumpkin with aromatic sage and a touch of cream.

It’s rich, velvety, and beautifully balanced, offering both comforting warmth and a subtle herbal note that epitomizes autumn flavors.

Ingredients:

• 1 small pumpkin (about 3–4 lbs), peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• 1 tsp fresh or dried sage
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: toasted pumpkin seeds or crispy sage leaves

Instructions:

1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and slightly caramelized.
2. In a large pot, sauté onion and garlic over medium heat until soft and fragrant, about 5 minutes.
3. Add roasted pumpkin and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Puree the soup using an immersion blender or in batches in a standard blender until smooth.
5. Stir in cream, sage, and nutmeg. Reheat gently and adjust seasoning with salt and pepper.
6. Serve with optional garnishes such as toasted pumpkin seeds or crispy sage leaves.

This soup is creamy and aromatic, with a perfect balance of pumpkin sweetness and sage earthiness.

It’s ideal for a cozy fall dinner or as an elegant starter for a seasonal gathering.

Creamy Mushroom and Thyme Soup

Earthy, savory, and luxuriously creamy, this mushroom soup features a medley of fall mushrooms with fresh thyme.

The result is a deeply flavorful, comforting soup that pairs beautifully with crusty bread or a light salad.

Ingredients:

• 1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or cashew cream
• 2 tbsp olive oil or butter
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Optional garnish: sautéed mushroom slices or a drizzle of truffle oil

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add sliced mushrooms and thyme, cooking until mushrooms release their moisture and start to brown, about 8–10 minutes.
3. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup partially, leaving some mushroom texture, or blend fully for a smooth consistency.
5. Stir in cream and reheat gently. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with sautéed mushrooms or a drizzle of truffle oil if desired.

This soup showcases the earthy richness of fall mushrooms in a creamy, comforting base.

It’s an elegant yet simple dish that captures the essence of autumn flavors.

Roasted Parsnip and Caramelized Onion Cream Soup

A sophisticated fall soup featuring roasted parsnips and deeply caramelized onions.

Its sweet, nutty flavor and smooth, creamy texture make it a perfect choice for a warming starter or light meal on crisp autumn days.

Ingredients:

• 4 large parsnips, peeled and chopped
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or oat cream
• 3 tbsp olive oil
• 1 tsp fresh thyme or rosemary
• Salt and pepper, to taste
• Optional garnish: crispy fried onions or fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Toss parsnips with 2 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add onions and cook slowly until deeply caramelized, about 15–20 minutes, stirring occasionally.
3. Add garlic and fresh thyme, sautéing for another 2 minutes.
4. Add roasted parsnips and broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Puree the soup until smooth using an immersion blender or standard blender. Stir in cream and reheat gently. Adjust seasoning with salt and pepper.
6. Serve with optional garnishes such as crispy fried onions or fresh parsley.

This soup delivers a unique combination of sweet, savory, and nutty flavors.

Its creamy texture and depth make it a sophisticated addition to any fall menu.

Sweet Potato and Red Lentil Cream Soup

A hearty, protein-packed soup perfect for fall, combining sweet potatoes with red lentils.

It’s creamy, subtly spiced, and comforting, offering a rich orange hue and a naturally sweet and earthy flavor.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup coconut milk or cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional garnish: fresh cilantro, toasted pumpkin seeds

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add sweet potatoes, lentils, cumin, and smoked paprika. Stir for 2 minutes to coat the vegetables in spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until sweet potatoes and lentils are tender.
4. Puree the soup using an immersion blender or in batches in a blender until smooth.
5. Stir in coconut milk or cream, reheat gently, and adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh cilantro or toasted pumpkin seeds.

This soup is nourishing, flavorful, and perfect for a cool fall evening.

The lentils add body and protein, while the sweet potatoes create a naturally creamy, velvety texture.

Creamy Roasted Fennel and Carrot Soup

A fragrant and slightly sweet fall soup that highlights the subtle anise flavor of roasted fennel paired with tender carrots.

Creamy, aromatic, and visually stunning with a light orange hue.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 bulbs fennel, trimmed and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or cashew cream
• 2 tbsp olive oil
• ½ tsp ground coriander
• Salt and pepper, to taste
• Optional garnish: fennel fronds or a drizzle of olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss chopped fennel and carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion and garlic over medium heat until soft, about 5 minutes.
3. Add roasted fennel and carrots to the pot with broth. Simmer for 10 minutes to meld flavors.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream, reheat gently, and adjust seasoning with salt and pepper.
6. Serve garnished with fennel fronds or a light drizzle of olive oil.

This soup is elegant and comforting, with the roasted fennel providing a subtle anise flavor that complements the sweetness of the carrots.

It’s a sophisticated choice for a fall lunch or dinner.

Creamy Corn and Sweet Pepper Soup

A colorful and lightly sweet fall soup that combines the natural sweetness of corn with roasted red bell peppers.

Silky and smooth, it’s a vibrant option for both casual and festive fall meals.

Ingredients:

• 3 ears of corn, kernels removed (or 2 cups frozen corn)
• 2 red bell peppers, roasted and peeled
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh basil, croutons, or a swirl of cream

Instructions:

1. Preheat oven to 425°F (220°C). Roast red peppers until charred, then peel and remove seeds.
2. Heat olive oil in a large pot. Sauté onion and garlic over medium heat until soft, about 5 minutes.
3. Add corn, roasted peppers, and smoked paprika. Stir to combine.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Puree the soup until smooth using an immersion blender or in batches in a blender.
6. Stir in cream, reheat gently, and adjust seasoning with salt and pepper.
7. Serve with optional garnishes like fresh basil, croutons, or a swirl of cream.

This vibrant soup balances the sweetness of corn with the smoky flavor of roasted peppers.

Its creamy texture and cheerful color make it a delightful addition to any fall menu.

Creamy Roasted Beet and Orange Soup

A stunningly vibrant fall soup that combines earthy roasted beets with the bright citrus notes of fresh orange.

Smooth, slightly sweet, and full of color, it makes an elegant starter or a comforting main.

Ingredients:

• 4 medium beets, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Zest and juice of 1 large orange
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional garnish: fresh dill, orange segments, or a drizzle of cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss chopped beets with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted beets and vegetable broth, then simmer for 10 minutes to blend flavors.
4. Puree the soup using an immersion blender or standard blender until smooth.
5. Stir in cream, orange zest, and juice. Reheat gently and adjust seasoning with salt and pepper.
6. Serve warm, garnished with dill, orange segments, or a swirl of cream.

This soup is a beautiful combination of earthy and bright flavors.

Its creamy texture and vibrant color make it both comforting and visually striking—a perfect choice for a fall gathering.

Creamy Spiced Acorn Squash Soup

This velvety acorn squash soup is enriched with warm fall spices like cinnamon, ginger, and nutmeg.

Smooth, slightly sweet, and comforting, it’s ideal for autumn evenings or festive dinners.

Ingredients:

• 2 medium acorn squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: roasted pepitas, fresh sage, or a swirl of cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion and garlic until fragrant, about 5 minutes.
3. Add roasted squash and broth, then simmer for 10 minutes to blend flavors.
4. Puree the soup using an immersion blender or standard blender until smooth.
5. Stir in cream, cinnamon, ginger, and nutmeg. Reheat gently and adjust seasoning.
6. Serve warm with optional garnishes like roasted pepitas, fresh sage, or a swirl of cream.

This soup is creamy, warmly spiced, and perfectly embodies fall flavors.

It’s comforting, visually appealing, and a crowd-pleaser at any autumn meal.

Creamy Celery Root (Celeriac) and Potato Soup

A rich, creamy fall soup that combines earthy celery root with tender potatoes.

Smooth and flavorful, it’s a slightly unusual but elegant addition to a fall menu.

Ingredients:

• 2 medium celery roots (celeriac), peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Optional garnish: crispy shallots or fresh parsley

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add chopped celery root and potatoes, stirring for 2 minutes.
3. Pour in the broth and add thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Puree the soup using an immersion blender or in batches in a blender until smooth.
5. Stir in cream and reheat gently. Adjust seasoning with salt and pepper.
6. Serve with optional garnishes like crispy shallots or fresh parsley.

This soup is creamy, earthy, and comforting, highlighting the unique flavor of celery root.

Its smooth texture and delicate taste make it a sophisticated yet cozy fall dish.

Creamy Parsnip and Apple Soup

This subtly sweet and silky soup combines earthy parsnips with tart apples for a delicate balance of flavors.

Finished with cream and a hint of nutmeg, it’s a cozy, warming soup perfect for crisp fall days.

Ingredients:

• 4 large parsnips, peeled and chopped
• 2 tart apples (such as Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• ¼ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: fresh thyme or toasted pecans

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add parsnips and apples, stirring for 2–3 minutes to combine flavors.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes until parsnips and apples are tender.
4. Puree the soup using an immersion blender or standard blender until smooth.
5. Stir in cream and nutmeg, reheat gently, and adjust seasoning with salt and pepper.
6. Serve with optional garnishes like fresh thyme or toasted pecans.

This soup offers a perfect combination of sweet and earthy flavors.

Its creamy texture and gentle spices make it a comforting and elegant choice for fall.

Creamy Roasted Sweet Potato and Red Lentil Soup

A nourishing, hearty soup combining roasted sweet potatoes with red lentils and aromatic spices.

Smooth, slightly sweet, and satisfying, it’s a wholesome option for a fall meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional garnish: fresh cilantro or toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil. Sauté onion and garlic until soft, about 5 minutes.
3. Add roasted sweet potatoes, red lentils, cumin, and coriander. Stir for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until lentils are tender.
5. Puree the soup until smooth using an immersion blender or standard blender.
6. Stir in coconut milk or cream, reheat gently, and adjust seasoning.
7. Serve garnished with fresh cilantro or toasted pumpkin seeds.

This hearty soup is creamy, warming, and full of earthy, subtly spiced flavors. Perfect for a nourishing fall lunch or dinner.

Creamy Roasted Garlic and Cauliflower Soup

A rich, velvety soup made with roasted cauliflower and sweet roasted garlic.

Smooth and savory with a subtle nutty flavor, this soup is a comforting and elegant fall option.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 whole garlic bulb, halved horizontally
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream or oat cream
• 3 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh parsley or crispy croutons

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 2 tbsp olive oil, salt, pepper, and smoked paprika. Place garlic halves on a baking sheet, drizzle with 1 tbsp olive oil, and roast everything for 25–30 minutes until tender and golden.
2. Squeeze roasted garlic cloves from the bulb and set aside.
3. In a large pot, sauté onion until soft, about 5 minutes. Add roasted cauliflower and roasted garlic.
4. Pour in vegetable broth and simmer for 10 minutes to blend flavors.
5. Puree the soup until smooth using an immersion blender or in batches in a blender.
6. Stir in cream, reheat gently, and adjust seasoning.
7. Serve garnished with fresh parsley or crispy croutons.

This soup is rich, flavorful, and comforting, with the natural sweetness of roasted garlic complementing the creamy cauliflower.

A perfect, cozy dish for cool fall evenings.

Creamy Pumpkin, Carrot, and Ginger Soup

A bright, fragrant fall soup combining the natural sweetness of pumpkin and carrots with a warming hint of fresh ginger.

Silky and comforting, it’s ideal for chilly autumn afternoons.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• Salt and pepper, to taste
• Optional garnish: pumpkin seeds or fresh parsley

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and soft, about 5 minutes.
2. Add carrots and pumpkin puree, stirring for 2–3 minutes.
3. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes until carrots are tender.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in coconut milk or cream, cinnamon, and adjust seasoning with salt and pepper. Reheat gently.
6. Serve warm, garnished with pumpkin seeds or fresh parsley.

This soup is creamy, subtly spiced, and naturally sweet. The ginger adds a gentle warmth, making it a perfect comforting fall soup.

Creamy Roasted Fennel and Apple Soup

A sophisticated fall soup with the gentle sweetness of roasted fennel paired with tart apples.

Smooth, aromatic, and lightly sweet, it’s an elegant choice for a fall starter or light meal.

Ingredients:

• 2 bulbs fennel, trimmed and chopped
• 2 tart apples (Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• ½ tsp ground coriander
• Salt and pepper, to taste
• Optional garnish: fennel fronds or a drizzle of cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and apples with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted fennel and apples along with vegetable broth. Simmer for 10 minutes to blend flavors.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream and adjust seasoning with salt and pepper. Reheat gently.
6. Serve garnished with fennel fronds or a drizzle of cream.

This soup combines subtle sweetness with aromatic depth, making it a refined and comforting choice for fall menus.

Creamy Roasted Corn and Butternut Squash Soup

A colorful, slightly sweet fall soup blending roasted butternut squash with fresh corn kernels.

Silky, creamy, and visually appealing, it’s perfect as a starter or light main dish.

Ingredients:

• 2 cups roasted butternut squash, cubed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh chives or a swirl of cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion and garlic over medium heat until soft, about 5 minutes.
3. Add roasted squash and corn, stirring to combine. Pour in vegetable broth and simmer for 10 minutes.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream, smoked paprika, and adjust seasoning with salt and pepper. Reheat gently.
6. Serve warm, garnished with fresh chives or a swirl of cream.

This soup is creamy, lightly sweet, and comforting.

The roasted squash and fresh corn create a delicious harmony of flavors and textures, perfect for fall gatherings.

Creamy Roasted Sweet Potato and Sage Soup

This comforting soup combines roasted sweet potatoes with aromatic sage for a rich, velvety texture.

Smooth and earthy, it’s perfect for cozy fall evenings.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• 1 tsp fresh or dried sage
• Salt and pepper, to taste
• Optional garnish: toasted pumpkin seeds or fresh sage leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft and fragrant, about 5 minutes.
3. Add roasted sweet potatoes, broth, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Puree the soup using an immersion blender or standard blender until smooth.
5. Stir in cream and reheat gently. Adjust seasoning with salt and pepper.
6. Serve garnished with toasted pumpkin seeds or fresh sage leaves.

This soup is creamy, flavorful, and full of fall warmth.

The combination of sweet potatoes and sage makes it both comforting and aromatic.

Creamy Roasted Pumpkin and Coconut Soup

A tropical twist on classic fall flavors, this soup blends roasted pumpkin with coconut milk for a silky, slightly sweet, and creamy fall delight.

Ingredients:

• 3 cups roasted pumpkin, cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• Salt and pepper, to taste
• Optional garnish: toasted coconut flakes or fresh cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Roast pumpkin cubes with olive oil, salt, and pepper for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted pumpkin and broth. Simmer for 10 minutes to combine flavors.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in coconut milk, ginger, and cinnamon. Reheat gently and adjust seasoning.
6. Serve garnished with toasted coconut flakes or fresh cilantro.

This soup is creamy, lightly spiced, and subtly sweet.

The coconut milk adds a unique, velvety richness that complements the roasted pumpkin perfectly.

Creamy Roasted Parsnip and Chestnut Soup

A luxurious fall soup combining roasted parsnips with chestnuts for a nutty, earthy flavor.

Silky, rich, and warming, it’s an elegant addition to any autumn table.

Ingredients:

• 4 large parsnips, peeled and chopped
• 1 cup cooked chestnuts, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: roasted chestnuts or fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted parsnips, chestnuts, and broth. Simmer for 10 minutes to blend flavors.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream and nutmeg. Reheat gently and adjust seasoning with salt and pepper.
6. Serve garnished with roasted chestnuts or fresh parsley.

This soup is rich, nutty, and comforting.

The roasted parsnips and chestnuts create a velvety, sophisticated fall flavor perfect for special dinners or cozy nights.

Creamy Carrot and Orange Soup

A bright and flavorful fall soup, pairing naturally sweet roasted carrots with zesty orange.

Silky, slightly sweet, and aromatic, it’s perfect as a starter or light lunch.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Zest and juice of 1 large orange
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• ½ tsp ground ginger
• Salt and pepper, to taste
• Optional garnish: fresh parsley or a swirl of cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted carrots and broth, then simmer for 10 minutes.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in orange zest, juice, and cream. Reheat gently and adjust seasoning.
6. Serve garnished with fresh parsley or a swirl of cream.

This soup is bright, creamy, and slightly sweet with a hint of citrus. It’s a refreshing take on classic fall flavors.

Creamy Roasted Parsnip and Leek Soup

Earthy parsnips and tender leeks combine for a smooth, comforting soup. Creamy, subtly sweet, and flavorful, it’s ideal for cozy fall evenings.

Ingredients:

• 4 large parsnips, peeled and chopped
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or oat cream
• 2 tbsp olive oil
• ½ tsp fresh thyme leaves
• Salt and pepper, to taste
• Optional garnish: crispy leek slices or fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss parsnips with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté leeks, onion, and garlic until soft, about 5–7 minutes.
3. Add roasted parsnips and broth. Simmer for 10 minutes.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream and thyme, reheat gently, and adjust seasoning.
6. Serve garnished with crispy leek slices or fresh parsley.

This creamy soup is subtly sweet, smooth, and earthy.

The combination of roasted parsnips and leeks creates a comforting fall classic.

Creamy Roasted Cauliflower and Apple Soup

A delicate fall soup that combines roasted cauliflower with slightly tart apples.

Smooth, comforting, and lightly sweet, it’s perfect for autumn lunches or dinner starters.

Ingredients:

• 1 large head cauliflower, chopped into florets
• 2 tart apples (Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• ½ tsp ground nutmeg
• Salt and pepper, to taste
• Optional garnish: fresh thyme or roasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and apples with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted cauliflower and apples with broth. Simmer for 10 minutes.
4. Puree until smooth using an immersion blender or standard blender.
5. Stir in cream and nutmeg, reheat gently, and adjust seasoning.
6. Serve garnished with fresh thyme or roasted pumpkin seeds.

This soup is creamy, slightly sweet, and comforting.

The roasted cauliflower and apples create a smooth, elegant flavor perfect for fall.

Creamy Roasted Butternut Squash and Sage Soup

A classic fall soup featuring roasted butternut squash with aromatic sage. Smooth, creamy, and flavorful, it’s perfect for cozy evenings or festive fall dinners.

Ingredients:

• 3 cups roasted butternut squash, cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• 1 tsp fresh or dried sage
• Salt and pepper, to taste
• Optional garnish: toasted pumpkin seeds or crispy sage leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft, about 5 minutes.
3. Add roasted squash, broth, and sage. Simmer for 10 minutes.
4. Puree the soup until smooth using an immersion blender or standard blender.
5. Stir in cream, reheat gently, and adjust seasoning.
6. Serve garnished with toasted pumpkin seeds or crispy sage leaves.

This soup is velvety, aromatic, and perfectly captures the flavors of fall.

The combination of roasted squash and sage creates a comforting and elegant dish.