24 Delicious Fall International Recipes to Try This Season

As the crisp air of fall settles in, it’s the perfect time to explore comforting, flavorful dishes from around the world.

Autumn brings a bounty of seasonal produce—pumpkins, squashes, sweet potatoes, apples, and root vegetables—making it ideal for hearty meals that warm both the body and soul.

In this article, we’ve curated 24 fall international recipes from diverse cuisines.

From Moroccan pumpkin tagines and Italian risottos to Korean stews and Caribbean pumpkin soups, these recipes capture the essence of autumn in every bite.

Whether you’re seeking vegetarian options, meaty delights, or soups to cozy up with, this collection offers inspiration for every home cook.

Embark on a culinary journey and bring global fall flavors to your table.

24 Delicious Fall International Recipes to Try This Season

Exploring fall international recipes is not just about cooking—it’s about embracing seasonal flavors and experiencing cultures through food.

These 24 recipes provide a variety of options, from warming soups and hearty stews to aromatic curries and festive casseroles.

Whether you’re planning cozy weeknight dinners or special autumn gatherings, these recipes will inspire your culinary creativity and make fall mealtime both delicious and memorable.

Moroccan Pumpkin and Chickpea Tagine

A fragrant Moroccan dish that captures the heart of fall with tender pumpkin, earthy chickpeas, and warm spices simmered together.

This tagine is both hearty and comforting, perfect for cool autumn evenings when you crave something rich in flavor yet nourishing.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
• 2 carrots, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground turmeric
• Salt and pepper to taste
• ¼ cup dried apricots, chopped
• ¼ cup slivered almonds, toasted
• Fresh cilantro for garnish
• Cooked couscous for serving

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Add onion and sauté until soft and golden.
2. Stir in garlic and ginger, cooking for about 1 minute until fragrant.
3. Add pumpkin, carrots, and chickpeas. Sprinkle in cinnamon, cumin, coriander, paprika, turmeric, salt, and pepper. Stir well so vegetables are coated with spices.
4. Add diced tomatoes and vegetable broth. Bring mixture to a boil, then reduce heat and let simmer for 25–30 minutes, until pumpkin is tender.
5. Stir in dried apricots and simmer for another 5 minutes.
6. Serve hot over fluffy couscous, topped with slivered almonds and fresh cilantro.

This Moroccan Pumpkin and Chickpea Tagine is a warm and aromatic dish that blends sweet and savory flavors beautifully.

It’s a wonderful way to bring the spirit of Moroccan fall cooking to your table.

Italian Butternut Squash Risotto

A creamy Italian classic infused with fall flavors, this butternut squash risotto is elegant yet comforting.

The slow stirring process releases the starches in the rice, creating a luxurious, velvety dish enhanced by the natural sweetness of roasted squash.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 tbsp olive oil, divided
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups arborio rice
• ½ cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• ½ cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• Fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes, until golden and tender.
2. In a large saucepan, heat 2 tbsp olive oil over medium heat. Sauté onion until translucent, then add garlic and cook briefly.
3. Stir in arborio rice and toast for 2 minutes until slightly golden.
4. Pour in white wine and stir until absorbed.
5. Add warm broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente.
6. Gently stir in roasted butternut squash, Parmesan cheese, butter, and chopped sage. Adjust seasoning with salt and pepper.
7. Serve warm with extra Parmesan and sage sprinkled on top.

Italian Butternut Squash Risotto is a luxurious fall dish that balances creamy textures with the nutty sweetness of squash.

It’s a cozy meal for both weeknight dinners and festive autumn gatherings.

Japanese Sweet Potato and Miso Soup

A comforting Japanese-inspired soup that highlights the naturally sweet, nutty flavor of Japanese sweet potatoes paired with the umami richness of miso.

Light yet satisfying, this soup makes an excellent seasonal starter or a simple evening meal.

Ingredients:

• 2 Japanese sweet potatoes (satsumaimo), peeled and cut into chunks
• 1 tbsp sesame oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 4 cups vegetable broth
• 3 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 block soft tofu, cubed
• 2 green onions, thinly sliced
• 1 sheet nori, cut into strips (optional)
• Toasted sesame seeds for garnish

Instructions:

1. Heat sesame oil in a pot over medium heat. Add onion and sauté until soft and slightly caramelized.
2. Stir in garlic and ginger, cooking for 1 minute until aromatic.
3. Add sweet potato chunks and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
4. In a small bowl, whisk miso paste with a ladle of hot broth until smooth, then stir back into the pot.
5. Add soy sauce and tofu cubes, simmering gently for 5 minutes without boiling.
6. Ladle soup into bowls and garnish with green onions, nori strips, and sesame seeds.

Japanese Sweet Potato and Miso Soup is a delicate yet flavorful fall dish that brings warmth and nourishment.

Its balance of sweet, savory, and umami flavors makes it a perfect seasonal comfort food.

French Autumn Cassoulet

Cassoulet is a traditional French slow-cooked dish, and in the fall, it transforms into a deeply satisfying meal with hearty beans, vegetables, and savory meats.

This rustic casserole brings together robust flavors, making it perfect for chilly evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups white beans (cooked or canned, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 2 cups chicken stock
• 1 bay leaf
• 1 tsp fresh thyme
• ½ tsp ground black pepper
• 2 duck legs (or chicken thighs, for convenience)
• 6 oz smoked sausage, sliced
• ½ cup fresh breadcrumbs
• 2 tbsp parsley, chopped

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large oven-safe pot, heat olive oil and brown duck legs (or chicken) on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrots, celery, and garlic until softened.
4. Add beans, tomatoes, chicken stock, bay leaf, thyme, and pepper. Stir well.
5. Return duck legs and add sausage slices. Cover and simmer for 20 minutes.
6. Transfer to oven and bake uncovered for 1 hour, allowing flavors to meld.
7. Sprinkle breadcrumbs on top, return to oven, and bake for another 10 minutes until golden.
8. Garnish with fresh parsley before serving.

French Autumn Cassoulet is rich, hearty, and deeply comforting.

With beans, savory sausage, and tender duck or chicken, it’s a timeless fall classic that feels like a warm hug in every bite.

Indian Spiced Lentil and Pumpkin Curry

This Indian-inspired curry highlights the earthiness of lentils and the natural sweetness of pumpkin, paired with warming spices that are perfect for the fall season.

It’s hearty, plant-based, and full of nourishing flavors.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp chili powder (optional for heat)
• 1 cup red lentils, rinsed
• 3 cups pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onion and sauté until golden.
2. Stir in garlic, ginger, curry powder, cumin, turmeric, and chili powder. Cook for 1 minute until fragrant.
3. Add lentils and pumpkin, stirring to coat with spices.
4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils and pumpkin are tender.
5. Season with salt to taste.
6. Serve hot over basmati rice, topped with fresh cilantro.

Indian Spiced Lentil and Pumpkin Curry is a flavorful fall dish bursting with warm spices and comforting textures.

It’s wholesome, filling, and a wonderful vegetarian centerpiece for your autumn meals.

German Red Cabbage with Apples (Rotkohl)

A German fall favorite, Rotkohl is a sweet-and-sour braised red cabbage dish simmered with apples, onions, and spices.

It’s a vibrant, cozy side dish that pairs perfectly with roasted meats, sausages, or hearty stews.

Ingredients:

• 2 tbsp butter
• 1 onion, thinly sliced
• 1 medium red cabbage, shredded
• 2 apples, peeled, cored, and thinly sliced
• ½ cup apple cider vinegar
• ½ cup apple juice
• 2 tbsp brown sugar
• 1 bay leaf
• 3 whole cloves
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft.
2. Add shredded cabbage and sliced apples, stirring well.
3. Pour in apple cider vinegar, apple juice, and stir in brown sugar.
4. Add bay leaf, cloves, salt, and pepper. Cover and simmer gently for 45 minutes, stirring occasionally.
5. Remove bay leaf and cloves before serving.

German Red Cabbage with Apples is a sweet, tangy, and colorful fall dish that warms both the heart and the table.

Its balance of flavors makes it a perfect companion to autumn feasts.

Greek Stuffed Eggplant (Melitzanes Papoutsakia)

This Greek dish, meaning “little shoes,” is perfect for fall when eggplants are at their peak.

Baked eggplant halves are stuffed with a savory filling of ground meat, tomatoes, and herbs, then topped with a creamy béchamel.

Ingredients:

• 2 large eggplants
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• ½ lb ground beef or lamb
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• ½ tsp cinnamon
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to make room for filling. Brush with olive oil and bake for 20 minutes until softened.
2. In a skillet, sauté onion and garlic. Add ground meat and cook until browned. Stir in tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes, then stir in parsley.
3. For béchamel: melt butter, whisk in flour, then slowly add milk, stirring until thickened. Stir in Parmesan.
4. Fill eggplant halves with the meat mixture, top with béchamel, and bake for 20 minutes until golden.
5. Serve warm with crusty bread or a Greek salad.

Greek Stuffed Eggplant is hearty, aromatic, and perfect for autumn nights.

Its comforting layers of spiced meat and creamy béchamel showcase the cozy flavors of Mediterranean fall cooking.

Thai Pumpkin Curry

A vibrant Thai curry that combines pumpkin with coconut milk, aromatic curry paste, and fresh herbs.

This dish is warming, slightly spicy, and perfect for chilly evenings when you want something bold yet comforting.

Ingredients:

• 2 tbsp coconut oil
• 3 tbsp Thai red curry paste
• 1 onion, sliced
• 3 cups pumpkin, cubed
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp brown sugar
• Fresh basil leaves
• Steamed jasmine rice for serving

Instructions:

1. Heat coconut oil in a wok or pot. Add curry paste and sauté for 1 minute until fragrant.
2. Stir in onion, pumpkin, and bell pepper, coating with the paste.
3. Add coconut milk, broth, fish sauce, and sugar. Stir well and bring to a simmer.
4. Cook uncovered for 15–20 minutes, until pumpkin is tender and sauce thickens.
5. Stir in fresh basil leaves before serving.
6. Serve hot with jasmine rice.

Thai Pumpkin Curry is a fragrant fall dish that perfectly balances sweet pumpkin with spicy, creamy curry flavors.

It’s a delicious way to enjoy international autumn cooking.

Mexican Chicken Pozole Rojo

Pozole Rojo is a traditional Mexican soup that warms the soul, especially in the fall.

With tender chicken, hominy, and a rich chili-based broth, it’s both festive and comforting.

Ingredients:

• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cans (15 oz) hominy, drained and rinsed
• 1 tsp oregano
• Salt to taste
• Toppings: shredded cabbage, radishes, lime wedges, avocado, tortilla chips

Instructions:

1. Soak dried chilies in hot water for 15 minutes until softened. Blend with some soaking liquid to form a paste.
2. Heat oil in a pot and sauté onion and garlic. Add chili paste and cook for 2 minutes.
3. Pour in chicken broth and bring to a boil.
4. Add shredded chicken, hominy, oregano, and salt. Simmer for 20 minutes.
5. Serve hot with traditional toppings for crunch and freshness.

Mexican Chicken Pozole Rojo is a flavorful fall soup with layers of spice, warmth, and texture.

It’s a wonderful dish for cozy family dinners or autumn celebrations.

Turkish Lentil and Bulgur Soup (Ezogelin Çorbası)

This hearty Turkish soup is especially loved in fall for its warmth and nourishment.

Made with red lentils, bulgur, and aromatic spices, it’s filling yet light enough to enjoy as a starter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 cup red lentils, rinsed
• ¼ cup fine bulgur
• 2 tbsp tomato paste
• 6 cups vegetable broth
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a pot and sauté onion and carrot until soft.
2. Stir in tomato paste, paprika, and cumin, cooking briefly.
3. Add lentils, bulgur, and broth. Bring to a boil, then simmer for 30 minutes until tender.
4. Blend slightly with an immersion blender for a creamy yet textured finish.
5. Season with salt and pepper.
6. Serve hot with lemon wedges for brightness.

Turkish Lentil and Bulgur Soup is a simple yet deeply satisfying fall dish.

It’s warm, nutritious, and flavored with spices that capture the cozy spirit of the season.

Spanish Chorizo and White Bean Stew

This Spanish-inspired stew combines smoky chorizo, creamy white beans, and aromatic paprika for a dish that feels both rustic and hearty.

It’s a great way to warm up during fall evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 oz Spanish chorizo, sliced
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups chicken or vegetable broth
• 1 tsp smoked paprika
• ½ tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Add onion and garlic, cooking until soft.
2. Stir in chorizo and cook until lightly browned.
3. Add white beans, tomatoes, broth, paprika, thyme, salt, and pepper. Stir well.
4. Simmer for 25 minutes until flavors meld.
5. Serve hot with crusty bread and a sprinkle of parsley.

Spanish Chorizo and White Bean Stew is bold, smoky, and deeply comforting.

It’s a perfect fall dish to enjoy with family around the dinner table.

Moroccan Harira Soup

A traditional Moroccan soup, Harira is especially popular in cooler months.

With lentils, chickpeas, tomatoes, and warming spices, it’s hearty enough to be a full meal yet light and fragrant.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 cup lentils
• 1 cup chickpeas (cooked or canned)
• 1 can (14 oz) crushed tomatoes
• 6 cups vegetable or chicken broth
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp black pepper
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot. Sauté onion, celery, carrot, and garlic until softened.
2. Add lentils, chickpeas, tomatoes, broth, turmeric, cinnamon, ginger, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 40 minutes until lentils are tender.
4. Stir in parsley and cilantro before serving.
5. Serve hot with lemon wedges for a bright finish.

Moroccan Harira Soup is a fragrant and nourishing fall dish that combines legumes and warming spices. It’s a soulful recipe perfect for autumn evenings.

Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a Korean classic, especially loved during the fall when cooler days call for something spicy and comforting.

With kimchi, pork, tofu, and a rich broth, it’s a soul-warming dish perfect for sharing.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• ½ lb pork belly or shoulder, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 4 cups water or broth
• 1 block firm tofu, cubed
• 2 green onions, chopped

Instructions:

1. In a pot, sauté pork until lightly browned. Add onion and garlic, cooking for 2 minutes.
2. Stir in kimchi, gochugaru, and gochujang, mixing well.
3. Pour in water or broth and soy sauce. Bring to a boil, then simmer for 25 minutes.
4. Add tofu and cook for another 5 minutes.
5. Garnish with green onions and serve hot with steamed rice.

Korean Kimchi Jjigae is spicy, hearty, and full of umami.

It’s the ultimate fall comfort stew that brings warmth to chilly evenings.

Lebanese Pumpkin Kibbeh

Kibbeh is a traditional Lebanese dish, and in the fall, pumpkin becomes the star ingredient.

Layered with bulgur and spiced chickpeas, this baked kibbeh is wholesome, aromatic, and perfect for autumn gatherings.

Ingredients:

• 2 cups pumpkin puree
• 1 cup fine bulgur, soaked and drained
• 1 onion, finely chopped
• 2 cups cooked chickpeas, mashed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp cumin
• Salt and pepper to taste
• ¼ cup pine nuts, toasted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin puree with soaked bulgur, salt, and pepper to form a dough-like mixture.
3. In a skillet, heat olive oil and sauté onion until golden. Add mashed chickpeas, cinnamon, allspice, cumin, salt, and pepper. Stir well.
4. In a greased baking dish, spread half the pumpkin mixture, then layer the chickpea filling, topping with the remaining pumpkin mixture.
5. Smooth the surface, drizzle with olive oil, and bake for 40 minutes until firm and golden.
6. Sprinkle with toasted pine nuts before serving.

Lebanese Pumpkin Kibbeh is a fragrant, seasonal twist on a classic dish.

It’s a delightful balance of textures and spices that makes fall meals feel special.

Portuguese Caldo Verde (Green Soup)

This rustic Portuguese soup is traditionally made with potatoes, kale, and chorizo.

It’s hearty but simple, making it a beloved fall comfort food across Portugal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 potatoes, peeled and cubed
• 6 cups chicken or vegetable broth
• 6 oz chorizo sausage, sliced
• 4 cups kale, finely shredded
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot. Add onion and garlic, cooking until softened.
2. Add potatoes and broth. Bring to a boil and cook until potatoes are tender, about 20 minutes.
3. Mash or blend potatoes slightly for a creamy base.
4. Add chorizo slices and simmer for 10 minutes.
5. Stir in shredded kale and cook until wilted.
6. Season with salt and pepper before serving.

Portuguese Caldo Verde is a simple yet hearty soup that captures the essence of fall.

With creamy potatoes, smoky chorizo, and earthy kale, it’s a comforting dish that warms the heart.

Ethiopian Atakilt Wat

A traditional Ethiopian vegan stew, Atakilt Wat is both nutritious and flavorful.

Its warm spices and tender vegetables make it a perfect fall dish.

Ingredients:

• 3 tbsp vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1-inch ginger, grated
• ½ head green cabbage, chopped
• 3 carrots, sliced
• 3 potatoes, cubed
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp black pepper
• Salt to taste
• 1 cup water

Instructions:

1. Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in cabbage, carrots, and potatoes. Add turmeric, cumin, pepper, and salt.
3. Pour in water, cover, and simmer for 25 minutes, stirring occasionally, until vegetables are tender.
4. Serve hot with Ethiopian flatbread (injera) or rice.

Ethiopian Atakilt Wat is a wholesome, spiced stew that feels cozy and nourishing.

It’s a plant-based fall favorite that brings global flavors to your table.

Polish Hunter’s Stew (Bigos)

Bigos is a traditional Polish fall and winter dish made with sauerkraut, fresh cabbage, meats, and mushrooms.

Slow-cooked, it develops deep flavors perfect for chilly weather.

Ingredients:

• 2 tbsp lard or butter
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ lb pork shoulder, cubed
• ½ lb kielbasa sausage, sliced
• 2 cups sauerkraut, rinsed
• 2 cups fresh cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 bay leaf
• 1 tsp marjoram
• Salt and pepper to taste

Instructions:

1. In a large pot, heat fat and sauté onion and garlic. Add pork cubes and brown on all sides.
2. Add sausage slices, sauerkraut, fresh cabbage, mushrooms, and broth.
3. Stir in bay leaf, marjoram, salt, and pepper.
4. Cover and simmer on low heat for 1–2 hours, stirring occasionally.
5. Serve hot with rye bread.

Polish Bigos is hearty, smoky, and tangy—a stew that defines fall comfort.

With its rich flavors and rustic feel, it’s ideal for sharing during cool autumn evenings.

Caribbean Pumpkin Soup

In the Caribbean, pumpkin soup is a staple during the fall season, especially around harvest celebrations.

Creamy, spiced, and slightly sweet, it’s a vibrant dish that brightens cool days.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups pumpkin, cubed
• 1 carrot, sliced
• 1 sweet potato, cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp thyme
• ½ tsp allspice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat coconut oil in a pot. Add onion and garlic, cooking until fragrant.
2. Stir in pumpkin, carrot, and sweet potato. Add thyme, allspice, salt, and pepper.
3. Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
4. Blend soup until smooth, then stir in coconut milk.
5. Reheat gently and serve with fresh parsley.

Caribbean Pumpkin Soup is creamy, aromatic, and full of fall flavors with a tropical twist.

It’s a comforting yet refreshing dish that celebrates seasonal produce in a unique way.

Japanese Kabocha Squash Nimono

A classic Japanese simmered dish, Kabocha Nimono highlights the naturally sweet, nutty flavor of kabocha squash.

It’s subtly seasoned with soy sauce and mirin, making it a comforting and light fall side dish.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cut into chunks
• 2 cups dashi stock (or vegetable broth)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame seeds for garnish

Instructions:

1. In a pot, combine dashi, soy sauce, mirin, and sugar. Bring to a gentle boil.
2. Add kabocha chunks and reduce heat to a simmer. Cover and cook for 15–20 minutes until tender.
3. Remove from heat and let sit for a few minutes to absorb flavors.
4. Sprinkle with sesame seeds before serving.

Japanese Kabocha Nimono is simple, subtly sweet, and deeply comforting—a perfect side dish to accompany any fall meal with light, warming flavors.

Moroccan Lamb and Date Tagine

This Moroccan tagine blends tender lamb, sweet dates, and warm spices for a festive and hearty fall dish.

It’s perfect for special occasions or cozy family dinners.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb lamb, cut into chunks
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp turmeric
• Salt and pepper to taste
• 1 cup chicken broth
• ½ cup pitted dates
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until soft.
2. Add lamb and brown on all sides.
3. Stir in spices, salt, and pepper, coating meat evenly.
4. Add broth, cover, and simmer for 1–1.5 hours until lamb is tender.
5. Stir in dates and cook for another 10 minutes.
6. Garnish with fresh cilantro and serve with couscous or flatbread.

Moroccan Lamb and Date Tagine is a sweet and savory celebration of fall flavors.

Its tender meat and fragrant spices make it a luxurious yet comforting dish.

Italian Sausage and Fennel Risotto

This Italian risotto features roasted fennel and spicy sausage, delivering a rich, creamy, and aromatic fall meal.

Perfect for cozy dinners, it’s both elegant and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• ½ cup white wine
• 4 cups vegetable or chicken broth, warmed
• 2 Italian sausages, removed from casings
• 1 bulb fennel, thinly sliced
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Roast fennel with olive oil, salt, and pepper at 400°F (200°C) for 20 minutes.
2. In a pot, sauté onion and garlic until translucent. Add sausage and cook until browned.
3. Stir in rice and toast for 2 minutes. Pour in wine and let absorb.
4. Gradually add broth, stirring continuously until rice is creamy and tender.
5. Fold in roasted fennel and Parmesan. Adjust seasoning.
6. Serve warm.

Italian Sausage and Fennel Risotto is rich, creamy, and full of earthy fall flavors.

It’s a comforting dish perfect for seasonal gatherings.

Mexican Roasted Poblano and Corn Soup

A creamy, slightly smoky soup, this Mexican-inspired dish uses roasted poblano peppers, sweet corn, and warming spices.

Perfect for fall evenings, it’s flavorful yet light.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 roasted poblano peppers, peeled and chopped
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• ½ cup cream (or coconut milk)
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Add roasted poblanos, corn, and cumin. Cook 2–3 minutes.
3. Pour in broth and simmer for 15 minutes.
4. Blend until smooth and stir in cream. Adjust seasoning.
5. Serve hot with cilantro garnish.

Mexican Roasted Poblano and Corn Soup is smoky, creamy, and comforting.

Its subtle spice and sweetness make it a perfect fall starter or light meal.

Indian Sweet Potato and Spinach Curry

This fall-inspired Indian curry combines sweet potatoes and spinach in a creamy, spiced coconut sauce.

It’s a warming, vegetarian dish perfect for cooler weather.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp cumin
• 2 sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. Heat oil and sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder and cumin for 1 minute.
3. Add sweet potatoes, coconut milk, and broth. Simmer until potatoes are tender, about 20 minutes.
4. Stir in spinach until wilted. Adjust seasoning.
5. Serve hot with rice or naan.

Indian Sweet Potato and Spinach Curry is creamy, spicy, and comforting. It’s a nourishing, plant-based dish ideal for autumn evenings.

French Chestnut and Mushroom Soup

A rich and earthy soup that celebrates the flavors of fall.

Chestnuts and mushrooms create a velvety, aromatic base that pairs beautifully with crusty bread.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups chestnuts, roasted and peeled
• 2 cups mushrooms, sliced
• 4 cups vegetable or chicken broth
• ½ cup cream
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Melt butter and sauté onion and garlic until soft.
2. Add mushrooms and cook for 5 minutes.
3. Stir in chestnuts, thyme, and broth. Simmer for 20 minutes.
4. Blend until smooth, then stir in cream. Adjust seasoning.
5. Serve hot with crusty bread.

French Chestnut and Mushroom Soup is velvety, nutty, and aromatic. It’s a luxurious fall dish that’s perfect as a starter or light meal.