22 Easy Fall Slow Cooker Soup Recipes You’ll Love

When the crisp air of autumn sets in, there’s nothing quite as comforting as a warm bowl of soup.

The beauty of slow cooker soups is their effortless preparation—you can toss in wholesome seasonal ingredients, set the timer, and let the magic happen while you go about your day.

Fall is the perfect season for hearty flavors like butternut squash, pumpkin, sweet potatoes, wild rice, and savory meats that simmer beautifully in a slow cooker.

In this collection of 22 fall slow cooker soup recipes, you’ll find everything from creamy, comforting classics to nutrient-packed, plant-based creations.

Whether you’re looking for a family-friendly dinner, a cozy dish to serve at gatherings, or a simple make-ahead meal for busy weekdays, these recipes bring all the warmth and flavors of autumn straight to your table.

22 Easy Fall Slow Cooker Soup Recipes You’ll Love

Autumn Harvest Butternut Squash & Apple Slow Cooker Soup

This cozy soup blends the natural sweetness of butternut squash and apples with warm fall spices, creating a velvety, nutrient-packed dish.

It’s a perfect balance of savory and sweet, ideal for chilly evenings when you crave something both comforting and nourishing.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1 medium onion, diced
• 2 medium carrots, peeled and chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• Salt and black pepper to taste
• ½ cup coconut milk (or heavy cream for a richer flavor)
• Fresh thyme leaves, for garnish
• Pumpkin seeds (optional), for garnish

Instructions:

1. Add cubed butternut squash, chopped apples, onion, carrots, and garlic into the slow cooker.
2. Pour in the vegetable broth and sprinkle with cinnamon, nutmeg, ginger, salt, and black pepper. Stir gently to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the squash and apples are soft.
4. Use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy. (Or carefully transfer in batches to a regular blender.)
5. Stir in the coconut milk and adjust seasonings as needed.
6. Ladle into bowls and garnish with thyme leaves and pumpkin seeds for a beautiful autumn touch.

This butternut squash and apple soup is fall in a bowl—warming, creamy, and filled with comforting flavors.

Serve it with crusty bread or a fall salad for a wholesome seasonal meal.

Slow Cooker Chicken, Barley & Mushroom Soup

Earthy mushrooms, tender chicken, and hearty barley make this slow cooker soup a filling and rustic dish.

Packed with protein and whole grains, it’s a nourishing option that feels like a warm hug on a crisp fall day.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 cup pearl barley, rinsed
• 2 cups mushrooms (cremini or baby bella), sliced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped, for garnish

Instructions:

1. Place chicken thighs at the bottom of the slow cooker.
2. Add barley, mushrooms, carrots, celery, onion, and garlic on top.
3. Pour in chicken broth and add bay leaves, thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the barley is tender and chicken is cooked through.
5. Remove chicken thighs, shred with two forks, and return the meat to the slow cooker. Stir well.
6. Taste and adjust seasonings, then remove bay leaves.
7. Garnish with fresh parsley before serving.

This hearty chicken, barley, and mushroom soup is wholesome and satisfying, making it an excellent one-pot meal for busy fall nights.

Pair with a slice of warm cornbread or a simple green salad for a complete dinner.

Cozy Autumn Lentil & Sweet Potato Slow Cooker Soup

Packed with protein-rich lentils, naturally sweet sweet potatoes, and warming spices, this slow cooker soup is a plant-based powerhouse.

It’s rich in fiber and flavor, perfect for fueling your body while enjoying the comforting essence of fall.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp turmeric
• Salt and black pepper to taste
• 2 cups chopped kale or spinach (added at the end)
• Juice of ½ lemon
• Fresh cilantro or parsley, for garnish

Instructions:

1. Add lentils, sweet potatoes, carrots, bell pepper, onion, garlic, diced tomatoes, and broth into the slow cooker.
2. Stir in cumin, smoked paprika, coriander, turmeric, salt, and pepper.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until lentils and vegetables are tender.
4. Just before serving, stir in chopped kale or spinach and cook for an additional 5–10 minutes until wilted.
5. Squeeze in lemon juice for brightness.
6. Serve hot, garnished with fresh cilantro or parsley.

This lentil and sweet potato soup is hearty yet healthy, brimming with earthy flavors and a touch of spice.

It’s an excellent choice for meal prep and tastes even better the next day as the flavors meld together

Slow Cooker Creamy Pumpkin & Sage Soup

Nothing says fall quite like pumpkin. This creamy pumpkin and sage soup is rich, aromatic, and velvety smooth.

The natural sweetness of pumpkin pairs beautifully with earthy sage and a hint of nutmeg, creating a comforting seasonal classic.

Ingredients:

• 2 (15 oz) cans pumpkin puree (or 4 cups fresh roasted pumpkin)
• 1 medium onion, diced
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 tsp dried sage (or 1 tbsp fresh chopped sage)
• ½ tsp nutmeg
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• Toasted pumpkin seeds and a drizzle of cream for garnish

Instructions:

1. Place pumpkin puree, onion, carrots, garlic, broth, sage, nutmeg, cinnamon, salt, and pepper into the slow cooker.
2. Stir well, cover, and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
3. Puree the soup with an immersion blender until silky smooth.
4. Stir in coconut milk and adjust seasoning.
5. Serve warm, garnished with toasted pumpkin seeds and a drizzle of cream.

This creamy pumpkin and sage soup is a cozy, flavor-packed dish that celebrates the best of fall harvest.

It’s a perfect starter for holiday dinners or a satisfying meal with crusty bread.

Slow Cooker Beef & Root Vegetable Soup

This hearty slow cooker soup features tender beef chunks simmered with earthy root vegetables.

It’s the kind of rustic meal that warms you from the inside out, ideal for crisp autumn nights or lazy Sunday dinners.

Ingredients:

• 1 ½ lbs beef stew meat, cubed
• 2 medium parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 2 medium potatoes, cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add beef, parsnips, carrots, potatoes, onion, garlic, diced tomatoes, and broth to the slow cooker.
2. Stir in bay leaves, thyme, paprika, salt, and pepper.
3. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender and vegetables are soft.
4. Remove bay leaves before serving.
5. Garnish with fresh parsley.

With tender beef and earthy root vegetables, this soup is hearty enough to stand alone as a main dish.

Pair it with cornbread or biscuits for a filling fall dinner.

Slow Cooker Tuscan White Bean & Kale Soup

This Italian-inspired soup combines creamy white beans, fresh kale, and fragrant herbs for a nutritious and flavorful dish.

It’s hearty without being heavy, making it a healthy comfort food option for autumn evenings.

Ingredients:

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups low-sodium vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 4 cups chopped kale (or spinach)
• 1 tbsp fresh lemon juice
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Add beans, onion, carrots, celery, garlic, diced tomatoes, and broth into the slow cooker.
2. Season with oregano, basil, red pepper flakes, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
4. Stir in chopped kale and lemon juice during the last 10 minutes of cooking.
5. Serve hot with Parmesan sprinkled on top.

This Tuscan white bean and kale soup is light, wholesome, and brimming with Mediterranean flavors.

Enjoy it with crusty Italian bread for the perfect fall comfort meal.

Slow Cooker Curried Carrot & Ginger Soup

This aromatic soup combines the natural sweetness of carrots with the warmth of ginger and a hint of curry powder.

Slow cooking allows the flavors to meld beautifully, resulting in a silky, comforting soup that feels both nourishing and exotic.

Ingredients:

• 2 lbs carrots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2-inch piece fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1 (14 oz) can coconut milk
• 1 ½ tsp curry powder
• ½ tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro and a drizzle of coconut milk, for garnish

Instructions:

1. Add carrots, onion, garlic, ginger, broth, curry powder, cumin, salt, and pepper to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until carrots are tender.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in coconut milk and adjust seasonings.
5. Serve warm with cilantro and a swirl of coconut milk on top.

This curried carrot and ginger soup is both creamy and fragrant, making it an excellent choice for cozy fall evenings when you crave something warming yet vibrant.

Slow Cooker Sausage, Potato & Kale Soup

Inspired by the classic Zuppa Toscana, this hearty slow cooker soup combines savory sausage, creamy potatoes, and fresh kale.

It’s rich, filling, and a true crowd-pleaser that’s perfect for family dinners on cool autumn nights.

Ingredients:

• 1 lb Italian sausage (mild or spicy), browned and crumbled
• 4 medium potatoes, thinly sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 3 cups chopped kale
• 1 cup heavy cream (or half-and-half)
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Brown the sausage in a skillet and drain excess fat. Transfer to the slow cooker.
2. Add potatoes, onion, garlic, broth, oregano, red pepper flakes, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 4 hours, until potatoes are tender.
4. Stir in kale and heavy cream during the last 15 minutes of cooking.
5. Serve hot, topped with Parmesan cheese.

This sausage, potato, and kale soup is hearty, creamy, and packed with flavor.

It’s the perfect slow cooker dish for those chilly nights when you want a satisfying, stick-to-your-ribs meal.

Slow Cooker Wild Rice & Mushroom Soup

Nutty wild rice, earthy mushrooms, and creamy broth come together in this luxurious slow cooker soup.

It’s a wholesome, comforting dish that makes the most of fall ingredients while offering a hearty vegetarian option.

Ingredients:

• 1 cup uncooked wild rice, rinsed
• 2 cups mushrooms, sliced (cremini, shiitake, or a mix)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1 cup coconut milk or half-and-half
• Fresh parsley, for garnish

Instructions:

1. Add wild rice, mushrooms, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, and pepper to the slow cooker.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the rice is tender.
3. Stir in coconut milk or half-and-half during the last 15 minutes.
4. Taste and adjust seasoning.
5. Serve hot, garnished with parsley.

This wild rice and mushroom soup is earthy, creamy, and deeply satisfying—perfect for a meatless fall meal.

It pairs beautifully with rustic bread or a simple fall salad.

Slow Cooker Maple Butternut Squash & Pear Soup

Sweet pears and butternut squash meet a touch of maple syrup in this smooth, velvety soup.

It’s the perfect balance of savory and sweet, with layers of fall flavor that feel comforting and elegant at the same time.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 ripe pears, peeled and chopped
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 tbsp pure maple syrup
• 1 tsp dried thyme
• ½ tsp cinnamon
• Salt and black pepper to taste
• ½ cup coconut milk or cream
• Crumbled goat cheese or toasted walnuts (optional) for garnish

Instructions:

1. Add squash, pears, onion, carrots, garlic, broth, thyme, cinnamon, salt, and pepper into the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until squash and pears are very tender.
3. Puree the soup until smooth using an immersion blender.
4. Stir in maple syrup and coconut milk (or cream).
5. Serve hot with optional goat cheese crumbles or toasted walnuts.

This maple butternut squash and pear soup is a cozy blend of sweet and savory that captures the essence of autumn.

It’s ideal as a starter for fall gatherings or as a light lunch.

Slow Cooker Turkey & Vegetable Soup

This hearty soup is a wonderful way to use up leftover turkey from fall roasts or even Thanksgiving dinner.

It’s wholesome, packed with vegetables, and simmered slowly until the flavors are rich and comforting.

Ingredients:

• 2 cups cooked turkey, shredded or cubed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 medium potatoes, cubed
• 1 cup green beans, trimmed and chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken or turkey broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place carrots, celery, onion, potatoes, green beans, and garlic in the slow cooker.
2. Add shredded turkey, broth, thyme, parsley, bay leaf, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
4. Remove bay leaf before serving.
5. Garnish with fresh parsley.

This turkey and vegetable soup is hearty yet light, perfect for chilly fall evenings.

It’s a great way to enjoy turkey outside of the holidays, with a flavor that feels rustic and homey.

Slow Cooker Split Pea & Ham Soup

This classic comfort soup is rich, thick, and hearty.

Split peas cook down into a creamy base, complemented by smoky ham and aromatic vegetables.

It’s an old-fashioned favorite that’s perfect for fall.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 ½ cups diced ham (or a ham bone)
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Croutons or bacon crumbles, for garnish

Instructions:

1. Place split peas, ham, carrots, celery, onion, garlic, broth, bay leaves, thyme, salt, and pepper into the slow cooker.
2. Stir, cover, and cook on low for 7–8 hours or high for 4–5 hours, until peas are soft and creamy.
3. If using a ham bone, remove it, shred off any meat, and return to the pot.
4. Adjust seasonings to taste.
5. Serve hot with croutons or bacon crumbles on top.

This split pea and ham soup is classic fall comfort food—rich, hearty, and deeply satisfying.

It makes an excellent meal when paired with crusty bread.

Slow Cooker Sweet Potato, Black Bean & Quinoa Soup

This protein-packed, plant-based soup brings together hearty sweet potatoes, earthy black beans, and nutty quinoa in a flavorful tomato broth.

With a hint of chili spice, it’s both nourishing and comforting—a wholesome autumn dinner that also makes great leftovers.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Add sweet potatoes, quinoa, black beans, tomatoes, onion, bell pepper, garlic, broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker.
2. Stir well, cover, and cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes and quinoa are tender.
3. Just before serving, stir in lime juice.
4. Garnish with fresh cilantro.

This sweet potato, black bean, and quinoa soup is a hearty vegetarian favorite—full of flavor, protein, and comfort.

It’s perfect for meal prepping and tastes even better the next day.

Slow Cooker Italian Meatball & Orzo Soup

A cozy Italian-inspired soup featuring tender meatballs, delicate orzo pasta, and a savory tomato broth.

This slow cooker dish is satisfying, family-friendly, and perfect for chilly fall nights when you want something hearty yet comforting.

Ingredients:

• 1 lb small meatballs (homemade or frozen)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste
• 1 cup orzo pasta
• 2 cups fresh spinach
• Fresh Parmesan cheese, for serving

Instructions:

1. Place meatballs, onion, carrots, celery, garlic, crushed tomatoes, broth, oregano, basil, salt, and pepper into the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender and flavors are blended.
3. Stir in orzo pasta and cook for an additional 20–25 minutes on high, until pasta is tender.
4. Add spinach just before serving and let wilt.
5. Serve hot, topped with fresh Parmesan.

This Italian meatball and orzo soup is hearty, flavorful, and kid-approved.

It’s a complete meal in one bowl, especially when served with warm garlic bread.

Slow Cooker Roasted Red Pepper & Tomato Soup

Smoky roasted red peppers and tangy tomatoes blend into a velvety soup that’s both rich and comforting.

A touch of cream adds smoothness, while basil brings a fresh finish.

This is a fall classic that pairs beautifully with a grilled cheese sandwich.

Ingredients:

• 2 (12 oz) jars roasted red peppers, drained
• 1 (28 oz) can whole peeled tomatoes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried basil (or 1 tbsp fresh)
• Salt and black pepper to taste
• ½ cup heavy cream or coconut milk
• Fresh basil leaves, for garnish

Instructions:

1. Add roasted red peppers, tomatoes, onion, garlic, broth, paprika, basil, salt, and pepper to the slow cooker.
2. Cover and cook on low for 6 hours or high for 3–4 hours, until flavors are well developed.
3. Puree the soup until smooth with an immersion blender.
4. Stir in cream or coconut milk and adjust seasonings.
5. Serve hot with fresh basil leaves.

This roasted red pepper and tomato soup is smoky, creamy, and vibrant—a perfect fall comfort dish.

Pair it with grilled cheese or crusty bread for the ultimate cozy meal.

Slow Cooker Apple Cider Chicken Soup

This unique fall soup blends savory chicken with the gentle sweetness of apple cider.

With tender vegetables and herbs, it strikes a delicious balance between sweet and savory, creating a light yet flavorful bowl that celebrates autumn harvest flavors.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 medium apples (Honeycrisp or Fuji), peeled and chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup apple cider (not vinegar)
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and black pepper to taste
• 1 tbsp fresh parsley, for garnish

Instructions:

1. Place chicken, carrots, celery, onion, apples, and garlic in the slow cooker.
2. Pour in chicken broth and apple cider. Add thyme, sage, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
4. Remove chicken, shred with two forks, and return to the slow cooker.
5. Stir well, adjust seasoning, and garnish with parsley before serving.

This apple cider chicken soup is cozy, slightly sweet, and deeply comforting—a creative twist on classic chicken soup that’s perfect for chilly autumn nights.

Slow Cooker Potato, Leek & Cheddar Soup

Creamy potatoes and tender leeks simmer into a luxurious soup that gets an extra boost of flavor from sharp cheddar cheese.

It’s a rich, hearty bowl that feels indulgent yet homey, ideal for fall comfort food cravings.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 3 leeks, trimmed, washed, and sliced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup heavy cream (optional, for extra richness)
• Chives or crispy bacon bits, for garnish

Instructions:

1. Add potatoes, leeks, carrots, garlic, broth, thyme, salt, and pepper to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
3. Use an immersion blender to puree part of the soup, leaving some chunks for texture.
4. Stir in cheddar cheese and heavy cream until melted and smooth.
5. Serve topped with chives or bacon bits.

This potato, leek, and cheddar soup is creamy, hearty, and packed with savory flavor.

It’s the perfect dish to cozy up with on a crisp autumn evening.

Slow Cooker Moroccan Chickpea & Pumpkin Soup

Inspired by Moroccan flavors, this soup combines hearty chickpeas, tender pumpkin, and warm spices like cumin, coriander, and cinnamon.

It’s aromatic, nutrient-rich, and filling—a wonderful plant-based option for fall.

Ingredients:

• 2 cups pumpkin, peeled and cubed (or butternut squash)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 cups chopped spinach or kale
• Fresh cilantro and lemon wedges, for serving

Instructions:

1. Add pumpkin, chickpeas, onion, carrots, garlic, diced tomatoes, broth, cumin, coriander, cinnamon, paprika, salt, and pepper to the slow cooker.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until pumpkin is tender.
3. Stir in spinach or kale just before serving and let wilt.
4. Garnish with cilantro and serve with lemon wedges.

This Moroccan chickpea and pumpkin soup is flavorful, aromatic, and deeply satisfying.

It’s a perfect fall soup that pairs well with flatbread or warm pita.

Slow Cooker Corn & Sweet Potato Chowder

This creamy chowder highlights the natural sweetness of corn and sweet potatoes, balanced with savory herbs and a touch of cream.

It’s hearty without being heavy, making it the perfect cozy soup for crisp fall days.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups corn kernels (fresh, canned, or frozen)
• 1 medium onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 cup milk or half-and-half
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh chives, for garnish

Instructions:

1. Add sweet potatoes, corn, onion, carrots, celery, garlic, broth, thyme, paprika, salt, and pepper into the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.
3. Stir in milk (and flour if using) during the last 20 minutes of cooking to thicken the chowder.
4. Adjust seasoning and garnish with chives before serving.

This corn and sweet potato chowder is naturally sweet, creamy, and hearty—perfect for serving with biscuits or crusty bread on a chilly fall night.

Slow Cooker Beef & Barley Vegetable Soup

A classic comfort soup that combines tender beef, wholesome barley, and hearty vegetables.

The long slow cook develops deep, savory flavors, making it a staple for family dinners in the fall.

Ingredients:

• 1 ½ lbs beef stew meat, cubed
• 1 cup pearl barley, rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Add beef, barley, carrots, celery, onion, garlic, tomatoes, broth, bay leaves, thyme, salt, and pepper to the slow cooker.
2. Stir well, cover, and cook on low for 8–9 hours or high for 4–5 hours, until beef is tender and barley is cooked.
3. Remove bay leaves, taste, and adjust seasoning.
4. Garnish with parsley before serving.

This beef and barley vegetable soup is a hearty, one-pot meal that delivers warmth and comfort. Pair it with a simple salad for a complete fall dinner.

Slow Cooker Creamy Cauliflower & White Cheddar Soup

Creamy, rich, and indulgent, this cauliflower soup is elevated with sharp white cheddar cheese.

It’s velvety smooth and full of flavor—ideal for a cozy fall lunch or dinner.

Ingredients:

• 1 large head cauliflower, chopped
• 1 medium onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and black pepper to taste
• 1 cup shredded white cheddar cheese
• ½ cup heavy cream or milk
• Croutons or crispy bacon bits, for garnish

Instructions:

1. Place cauliflower, onion, carrots, celery, garlic, broth, thyme, salt, and pepper in the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until cauliflower is soft.
3. Puree the soup until smooth using an immersion blender.
4. Stir in white cheddar and cream until melted and creamy.
5. Garnish with croutons or bacon bits.

This cauliflower and white cheddar soup is indulgent yet wholesome, offering the perfect creamy comfort for fall evenings.

Slow Cooker Harvest Wild Rice & Butternut Squash Soup

This cozy autumn soup celebrates the season’s harvest with nutty wild rice, tender butternut squash, and aromatic herbs.

Slow cooking allows the flavors to deepen, creating a wholesome and hearty vegetarian meal that’s both rustic and satisfying.

Ingredients:

• 1 cup uncooked wild rice, rinsed
• 3 cups butternut squash, peeled and cubed
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1 cup chopped spinach or kale (stirred in at the end)
• ½ cup coconut milk or heavy cream (optional for creaminess)
• Fresh parsley, for garnish

Instructions:

1. Place wild rice, butternut squash, carrots, celery, onion, garlic, broth, thyme, rosemary, salt, and pepper into the slow cooker.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until rice and vegetables are tender.
3. Stir in spinach or kale during the last 10 minutes of cooking.
4. For a creamy version, stir in coconut milk or cream before serving.
5. Garnish with parsley.

This harvest wild rice and butternut squash soup is hearty, earthy, and bursting with fall flavors.

It’s a complete meal on its own and makes a wonderful addition to your seasonal soup collection.