26 Flavorful Fall Soups and Stews Recipes You’ll Love

When the air turns crisp and the leaves start to fall, nothing feels more comforting than a steaming bowl of soup or a hearty stew.

Fall is the season of rich harvests, earthy flavors, and warm spices — all of which lend themselves beautifully to soups and stews.

From creamy pumpkin bisques to hearty meat-and-vegetable stews, these dishes are the definition of comfort food.

To help you make the most of the season, we’ve gathered 26 fall soups and stews recipes that highlight the best of autumn ingredients.

Whether you’re in the mood for something light and nourishing, like a golden turmeric lentil soup, or something robust and filling, like a venison and barley stew, you’ll find the perfect recipe here to keep you cozy all season long.

So grab your favorite soup pot, stock up on seasonal produce, and get ready to enjoy a delicious lineup of fall-inspired soups and stews that will make every meal feel like a warm hug.

26 Flavorful Fall Soups and Stews Recipes You’ll Love

Soups and stews are the heart of fall cooking — nourishing, comforting, and packed with flavor.

These 26 fall soups and stews recipes bring together the richness of the season’s harvest and the coziness of slow-simmered meals.

Whether you’re hosting family dinners, meal prepping for busy weekdays, or simply looking for a comforting dish to curl up with on a chilly evening, this collection has something for everyone.

As the nights grow longer and the temperatures drop, let these recipes bring warmth and joy to your kitchen table.

Each spoonful is a reminder of why fall is one of the most beloved seasons for home cooking.

Autumn Harvest Butternut Squash Soup

This velvety butternut squash soup embodies the essence of fall with its smooth texture and sweet, nutty flavor.

The addition of apple, onion, and warm spices like nutmeg and cinnamon brings a perfect balance of sweetness and savoriness.

Topped with a drizzle of cream or roasted pumpkin seeds, this soup is ideal for chilly evenings when you need a cozy bowl of comfort.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 apple, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste
• ½ cup heavy cream or coconut milk (optional for creaminess)
• Roasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Stir in the diced apple and butternut squash, mixing well with the aromatics.
3. Season with cinnamon, nutmeg, salt, and pepper, stirring to coat the vegetables evenly with spices.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25–30 minutes, until squash and carrots are fork-tender.
5. Remove from heat and carefully use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.
6. Stir in the heavy cream or coconut milk, if desired, for extra richness. Adjust seasoning to taste.
7. Ladle into bowls, garnish with roasted pumpkin seeds, and serve warm with crusty bread.

This butternut squash soup is a fall favorite that highlights seasonal produce and warm spices.

Creamy, nourishing, and comforting, it’s the perfect dish to serve as a starter for holiday dinners or as a light, cozy meal on its own.

Hearty Beef and Barley Stew

This rustic beef and barley stew is the ultimate fall comfort food, packed with tender chunks of beef, earthy mushrooms, carrots, and pearl barley.

Slowly simmered in a rich broth, it becomes a soul-warming dish that’s both filling and deeply flavorful.

Perfect for a Sunday dinner, this stew tastes even better the next day as the flavors meld together.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
2. Add the remaining oil, then sauté onion, carrots, celery, and garlic until softened, about 6–7 minutes.
3. Stir in the mushrooms and cook until they release their juices and begin to brown.
4. Add tomato paste, thyme, and rosemary, stirring until the vegetables are coated and fragrant.
5. Return the beef to the pot, then add the pearl barley and beef broth. Drop in the bay leaves.
6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and barley is plump and chewy.
7. Remove bay leaves and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh parsley and a slice of warm bread.

This beef and barley stew is a hearty and satisfying fall meal that fills your kitchen with irresistible aromas.

With its tender beef, wholesome grains, and savory broth, it’s a timeless recipe that brings comfort to any autumn evening.

Rustic Autumn Chicken and Wild Rice Soup

This chicken and wild rice soup captures the coziness of fall in every spoonful.

With tender chicken, earthy wild rice, and a medley of seasonal vegetables like carrots, celery, and mushrooms, it’s both nutritious and comforting.

The creamy broth enriched with herbs makes it a perfect meal for crisp fall nights.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 3 cups cooked shredded chicken (rotisserie works well)
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large soup pot, melt the butter with olive oil over medium heat. Add onion, carrots, celery, and garlic, and sauté for about 6 minutes until softened.
2. Stir in mushrooms and cook until tender and slightly browned.
3. Add wild rice, thyme, sage, bay leaves, and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until rice is cooked through and tender.
4. Stir in the cooked shredded chicken and continue simmering for 10 minutes to allow the flavors to meld.
5. Pour in heavy cream and season with salt and pepper to taste. Stir gently until the soup is creamy and smooth.
6. Remove bay leaves, ladle into bowls, and garnish with fresh parsley.

This rustic chicken and wild rice soup is a wholesome fall classic that combines protein, grains, and vegetables in a comforting creamy broth.

It’s a one-pot wonder that makes a hearty dinner or a warming lunch during crisp autumn days.

Creamy Pumpkin and Sage Soup

This creamy pumpkin soup celebrates fall’s most iconic ingredient: pumpkin. Enhanced with fragrant sage and a hint of garlic, the soup is rich, smooth, and deeply comforting.

It makes a beautiful starter for Thanksgiving dinner or a cozy meal paired with a grilled cheese sandwich.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
• 4 cups pumpkin purée (fresh roasted or canned)
• 4 cups chicken or vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Croutons or crispy sage leaves for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, cooking until translucent and fragrant.
2. Stir in the chopped sage and cook for 1 minute.
3. Add pumpkin purée, broth, nutmeg, and cinnamon. Stir well and bring to a simmer.
4. Simmer for 15–20 minutes to allow flavors to meld.
5. Use an immersion blender to puree until silky smooth.
6. Stir in cream, season with salt and pepper, and heat through gently (do not boil).
7. Ladle into bowls and garnish with croutons or crispy sage leaves.

This pumpkin and sage soup is creamy, aromatic, and full of autumn charm.

It’s a wonderful way to celebrate seasonal flavors and makes for a warm, elegant starter or a cozy meal.

Smoky Lentil and Sweet Potato Stew

Packed with plant-based goodness, this hearty lentil and sweet potato stew is a wholesome and satisfying dish.

The smokiness from paprika pairs beautifully with the natural sweetness of the potatoes, while the lentils give the stew a thick, earthy base.

It’s nutrient-rich, vegan-friendly, and perfect for crisp fall evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 ½ cups green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• 1 bay leaf
• Salt and black pepper to taste
• Fresh spinach or kale (optional)
• Chopped parsley for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic, smoked paprika, and cumin, cooking for another minute.
3. Add sweet potatoes, lentils, broth, and bay leaf. Bring to a boil.
4. Reduce heat and simmer uncovered for 35–40 minutes, or until lentils and sweet potatoes are tender.
5. Season with salt and pepper. If desired, stir in fresh spinach or kale just before serving for extra nutrition.
6. Garnish with parsley and serve with warm bread.

This smoky lentil and sweet potato stew is nourishing, hearty, and full of earthy autumn flavors.

It’s a warming plant-based meal that’s both healthy and satisfying.

Rustic Sausage, Kale, and Potato Soup

This rustic soup, inspired by the flavors of Tuscan cooking, combines hearty sausage, tender potatoes, and fresh kale in a savory broth.

It’s a comforting one-pot dish that’s perfect for fall evenings and pairs wonderfully with a loaf of crusty bread.

Ingredients:

• 1 pound Italian sausage (mild or spicy), casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 6 cups chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• 4 cups chopped fresh kale
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. In a large soup pot, cook sausage over medium heat until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic in the sausage drippings until softened.
3. Add potatoes, oregano, red pepper flakes, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Stir in the cooked sausage and chopped kale, simmering for 10 more minutes.
5. Add cream, season with salt and pepper, and heat through gently.
6. Ladle into bowls and garnish with Parmesan cheese.

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

It’s the kind of soul-warming dish that makes fall dinners unforgettable.

Roasted Tomato Basil Soup

This roasted tomato basil soup is a fall twist on a beloved classic.

Roasting the tomatoes with garlic and onions deepens their sweetness, creating a rich, smoky flavor that pairs beautifully with fresh basil.

Velvety and aromatic, it’s the ultimate companion to a gooey grilled cheese sandwich.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon dried thyme
• 1 cup fresh basil leaves
• ½ cup heavy cream (optional for creaminess)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until softened and caramelized.
2. Transfer roasted vegetables to a large pot. Add broth, thyme, and sugar (if using). Bring to a gentle simmer for 15 minutes.
3. Stir in basil leaves, then use an immersion blender to puree until smooth.
4. Stir in cream if desired, and adjust seasoning with salt and pepper.
5. Serve hot with a sprinkle of fresh basil or a drizzle of olive oil.

Roasted tomato basil soup is a cozy, flavorful dish that brings out the best of autumn’s harvest.

It’s simple, elegant, and irresistibly comforting.

Harvest Turkey and Vegetable Stew

This hearty stew is a fall-inspired alternative to classic chicken soup, made with lean turkey, root vegetables, and savory herbs.

It’s nutritious, satisfying, and perfect for a healthy, warming dinner after a brisk autumn day.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground turkey or turkey breast, cubed
• 1 medium onion, diced
• 3 carrots, sliced
• 2 parsnips, chopped
• 2 potatoes, cubed
• 2 cloves garlic, minced
• 6 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add turkey and cook until browned. Remove and set aside.
2. Add onion, carrots, parsnips, and garlic to the pot, cooking until softened.
3. Stir in potatoes, thyme, sage, and bay leaf. Pour in broth and bring to a boil.
4. Return the cooked turkey to the pot. Reduce heat and simmer for 35–40 minutes, until vegetables are tender.
5. Season with salt and pepper, remove bay leaf, and garnish with parsley.
6. Serve hot with a slice of warm cornbread.

This harvest turkey and vegetable stew is hearty, wholesome, and filled with autumn flavors.

It’s a perfect way to enjoy a cozy, nutritious meal on a crisp fall evening.

Curried Pumpkin and Red Lentil Soup

This spiced pumpkin and red lentil soup combines the earthiness of lentils with the sweetness of pumpkin and the warmth of curry spices.

It’s hearty yet smooth, vegan-friendly, and filled with bold, aromatic flavors that make it a fall standout.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 3 cups pumpkin purée
• 5 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in curry powder and cumin, cooking for 1 minute to release flavors.
3. Add lentils, pumpkin purée, and broth. Stir well and bring to a simmer.
4. Cook uncovered for 25 minutes, or until lentils are tender.
5. Stir in coconut milk and lime juice, then season with salt and pepper.
6. Use an immersion blender for a creamy texture, or leave slightly chunky if preferred.
7. Garnish with fresh cilantro before serving.

Curried pumpkin and red lentil soup is a bold and flavorful dish that brings together warmth, spice, and comfort.

It’s perfect for those who enjoy a little extra kick in their fall soups.

Maple-Glazed Root Vegetable Stew

This stew celebrates the earthy sweetness of fall root vegetables, balanced with a touch of maple syrup for warmth.

Carrots, parsnips, turnips, and potatoes simmer together in a savory broth until tender, creating a hearty vegetarian dish that feels rustic and homey.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 parsnips, chopped
• 1 turnip, cubed
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 2 tablespoons maple syrup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Stir in carrots, parsnips, turnip, and potatoes. Cook for 5 minutes to develop flavor.
3. Pour in vegetable broth, maple syrup, thyme, and rosemary. Bring to a boil.
4. Reduce heat and simmer for 35–40 minutes, until vegetables are tender.
5. Adjust seasoning with salt and pepper.
6. Garnish with fresh parsley before serving.

This maple-glazed root vegetable stew is a sweet and savory celebration of autumn’s bounty.

Perfectly hearty and wholesome, it makes a warming vegetarian meal for cozy evenings.

Apple Cider Chicken Stew

This fall-inspired chicken stew combines tender chicken with apples, carrots, and onions, simmered in a cider-based broth.

The apple cider adds a touch of sweetness and depth, making this stew uniquely autumnal and wonderfully aromatic.

Ingredients:

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs, cubed
• 1 onion, diced
• 3 carrots, sliced
• 2 apples, peeled and cubed
• 2 cloves garlic, minced
• 2 cups apple cider
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown chicken pieces on all sides, then remove and set aside.
2. In the same pot, sauté onion, carrots, apples, and garlic until softened.
3. Pour in apple cider and stir, scraping up any browned bits.
4. Return chicken to the pot, then add chicken broth, thyme, sage, and bay leaf.
5. Simmer uncovered for 35–40 minutes, until chicken is tender and flavors meld.
6. Season with salt and pepper, remove bay leaf, and garnish with fresh thyme.

Apple cider chicken stew is a flavorful, comforting dish that captures the spirit of fall.

With its subtle sweetness and hearty ingredients, it’s a seasonal favorite perfect for cool evenings.

Creamy Mushroom and Wild Rice Stew

This rich and earthy stew highlights mushrooms and wild rice, a pairing that embodies the essence of autumn.

The creamy broth, infused with thyme and garlic, makes this dish luxurious while still rustic.

It’s a vegetarian-friendly stew that feels both indulgent and wholesome.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini, shiitake, or mixed)
• 1 cup wild rice, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter and olive oil in a large pot. Add onion and garlic, sautéing until softened.
2. Stir in mushrooms and cook until browned and fragrant.
3. Add wild rice, thyme, oregano, and broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes, until rice is tender.
4. Stir in heavy cream, season with salt and pepper, and cook for an additional 5 minutes.
5. Garnish with fresh parsley before serving.

This creamy mushroom and wild rice stew is earthy, rich, and deeply comforting.

Perfect for fall nights, it’s a filling vegetarian option that delivers both warmth and flavor.

Spiced Carrot and Ginger Soup

This soup is light, aromatic, and slightly sweet, with the warmth of ginger balancing the natural sweetness of carrots.

A touch of curry powder adds depth, making it a perfect fall comfort dish that also feels refreshing and healthy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 pounds carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon curry powder
• 5 cups vegetable broth
• 1 cup coconut milk or heavy cream
• Salt and black pepper to taste
• Fresh cilantro or chives for garnish

Instructions:

1. Heat olive oil in a soup pot. Add onion and garlic, cooking until fragrant.
2. Stir in carrots and ginger, sautéing for 5 minutes.
3. Sprinkle in curry powder, then pour in broth. Bring to a boil.
4. Reduce heat and simmer for 25–30 minutes, until carrots are tender.
5. Blend until smooth with an immersion blender. Stir in coconut milk.
6. Season with salt and pepper, garnish, and serve warm.

This spiced carrot and ginger soup is vibrant, warming, and nourishing.

It’s an elegant fall soup with a gentle kick of spice and a velvety finish.

Autumn Minestrone with Kale and Beans

This hearty Italian-style soup gets a fall makeover with seasonal vegetables and kale.

Loaded with beans, pasta, and a medley of root vegetables, it’s filling yet healthy — a perfect one-pot meal for cool evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 potato, diced
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (ditalini or elbow)
• 3 cups kale, chopped
• Salt and black pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion, carrots, celery, and garlic, cooking until softened.
2. Stir in zucchini, potato, oregano, and basil. Cook for 5 minutes.
3. Add beans, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in pasta and cook until al dente. Add kale and simmer until just wilted.
5. Season with salt and pepper. Serve hot, topped with Parmesan cheese.

This autumn minestrone is hearty, rustic, and packed with seasonal vegetables.

It’s a comforting meal that celebrates Italian flavors while embracing fall’s harvest.

Sweet Corn and Potato Chowder

This creamy chowder is rich, hearty, and perfect for fall. Sweet corn and tender potatoes are simmered together in a creamy broth with smoky bacon (optional), making it both comforting and satisfying.

Ingredients:

• 4 slices bacon, chopped (optional)
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 3 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 3 cups fresh or frozen corn kernels
• 1 teaspoon smoked paprika
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, cook bacon until crisp. Remove and set aside (leave drippings in pot). If not using bacon, melt butter instead.
2. Add onion, garlic, and carrots, sautéing until softened.
3. Stir in potatoes, broth, and smoked paprika. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
4. Add corn and continue cooking for 10 minutes.
5. Stir in cream, season with salt and pepper, and heat through gently.
6. Serve hot, topped with bacon and fresh chives.

This sweet corn and potato chowder is rich, smoky, and full of autumn warmth.

Whether served as a main dish or starter, it’s a cozy bowl of comfort perfect for chilly days.

Autumn Chickpea and Spinach Stew

This protein-packed vegetarian stew is hearty, nourishing, and full of bold flavors.

Chickpeas provide substance, while spinach and warming spices create a wholesome dish perfect for chilly fall evenings.

It’s both healthy and satisfying, making it a great weeknight dinner option.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 3 cups fresh spinach
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, and carrots, sautéing until softened.
2. Stir in smoked paprika and cumin, cooking for 1 minute to release flavors.
3. Add tomatoes, chickpeas, and broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Stir in spinach and cook until wilted.
5. Season with salt and pepper. Serve with lemon wedges for brightness.

This chickpea and spinach stew is hearty, healthy, and deliciously spiced. A perfect plant-based option that brings warmth and comfort during fall.

Rustic Lamb and Root Vegetable Stew

This traditional-style stew is robust and deeply flavorful, featuring tender lamb slow-simmered with root vegetables like carrots, parsnips, and potatoes. With rosemary and red wine enriching the broth, it’s a classic autumn dish that feels both rustic and elegant.

Ingredients:

• 2 pounds lamb shoulder, cubed
• 3 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 parsnips, chopped
• 3 potatoes, cubed
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup red wine (optional)
• 5 cups beef or lamb broth
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven. Brown lamb cubes in batches, then remove and set aside.
2. Sauté onion, garlic, carrots, and parsnips until fragrant. Stir in tomato paste.
3. Deglaze the pot with red wine (if using), scraping up browned bits.
4. Return lamb to the pot, then add potatoes, broth, rosemary, and bay leaves.
5. Simmer on low for 1½–2 hours, until lamb is tender and broth is rich.
6. Season to taste and serve hot with crusty bread.

This lamb and root vegetable stew is hearty, warming, and packed with flavor.

It’s a rustic fall favorite that’s perfect for a slow Sunday dinner.

Curried Butternut Squash and Apple Soup

This silky soup combines the natural sweetness of butternut squash and apples with the warm kick of curry spices.

The blend of sweet and savory makes it an autumn standout, perfect for cozy nights or as a festive holiday starter.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 large butternut squash, peeled and cubed
• 2 apples, peeled and diced
• 5 cups vegetable broth
• 1 cup coconut milk or heavy cream
• Salt and black pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Melt butter in a large soup pot. Add onion and garlic, cooking until fragrant.
2. Stir in curry powder, squash, and apples, mixing well.
3. Add broth, bring to a boil, then reduce heat and simmer for 25–30 minutes, until squash is tender.
4. Puree with an immersion blender until smooth.
5. Stir in coconut milk, season with salt and pepper, and heat through gently.
6. Garnish with toasted pumpkin seeds before serving.

This curried butternut squash and apple soup is velvety, flavorful, and beautifully balanced. It’s a cozy dish that highlights fall produce with a touch of spice.

Rustic White Bean and Kale Stew

This hearty stew combines creamy white beans, fresh kale, and aromatic herbs for a simple yet deeply satisfying fall meal.

It’s packed with protein, fiber, and rich earthy flavors — ideal for chilly evenings when you crave something wholesome and warming.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 2 cups chopped fresh kale
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Grated Parmesan for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Stir in beans, broth, thyme, and rosemary. Bring to a boil.
3. Reduce heat and simmer for 25 minutes, allowing flavors to meld.
4. Add kale and cook until wilted, about 5 minutes.
5. Season with salt and pepper.
6. Serve hot, garnished with Parmesan if desired.

This white bean and kale stew is rustic, hearty, and nourishing. It’s a perfect vegetarian dish that brings comfort and warmth to your fall table.

Autumn Pear and Parsnip Soup

This elegant soup highlights the subtle sweetness of pears paired with earthy parsnips, creating a velvety, sophisticated dish.

With hints of nutmeg and ginger, it’s both comforting and refined — a perfect starter for fall gatherings.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 parsnips, peeled and chopped
• 2 ripe pears, peeled and diced
• 5 cups vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup heavy cream or coconut milk
• Salt and black pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Melt butter in a pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Stir in parsnips and pears, cooking for 5 minutes.
3. Add broth, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 25–30 minutes until parsnips are tender.
4. Puree with an immersion blender until smooth.
5. Stir in cream, season with salt and pepper, and heat gently.
6. Garnish with thyme before serving.

This pear and parsnip soup is creamy, fragrant, and subtly sweet.

It’s a unique fall dish that feels both comforting and elegant, perfect for entertaining.

Smoky Black Bean and Pumpkin Stew

This bold and hearty stew pairs smoky black beans with creamy pumpkin for a dish that’s both unique and comforting.

With chili spices and a touch of lime, it offers a balance of richness and brightness — a fall meal that satisfies on every level.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) pumpkin purée
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, and bell pepper, cooking until softened.
2. Stir in smoked paprika, cumin, and chili powder, cooking for 1 minute.
3. Add black beans, pumpkin, and broth. Stir well and bring to a simmer.
4. Cook uncovered for 25–30 minutes, allowing the stew to thicken.
5. Stir in lime juice, adjust seasoning, and garnish with cilantro.

This smoky black bean and pumpkin stew is hearty, flavorful, and full of fall character.

With its mix of earthy beans, creamy pumpkin, and bold spices, it’s a comforting meal for crisp autumn nights.

Roasted Cauliflower and Garlic Soup

This silky soup highlights the nutty flavor of roasted cauliflower, deepened with caramelized garlic and finished with a touch of cream.

It’s light yet satisfying, making it a versatile fall dish that pairs well with salads or sandwiches.

Ingredients:

• 1 large head cauliflower, cut into florets
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 1 onion, diced
• 4 cups vegetable broth
• ½ cup heavy cream or coconut milk
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste
• Chopped chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place cauliflower and garlic on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 30–35 minutes until golden and tender.
2. In a large pot, heat the remaining olive oil. Add onion and sauté until softened.
3. Add roasted cauliflower and garlic, then pour in vegetable broth. Simmer for 10–15 minutes.
4. Use an immersion blender to puree until smooth and creamy.
5. Stir in cream and nutmeg, adjust seasoning, and heat gently.
6. Garnish with chives and serve warm.

This roasted cauliflower and garlic soup is velvety, comforting, and subtly nutty. It’s a simple yet elegant way to enjoy fall’s flavors.

Hearty Venison and Barley Stew

A rustic stew perfect for fall hunters and food lovers alike, this dish features tender venison simmered with barley, mushrooms, and root vegetables. Earthy, rich, and deeply flavorful, it’s a seasonal classic that warms from the inside out.

Ingredients:

• 2 pounds venison, cubed
• 3 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 2 parsnips, chopped
• 8 ounces mushrooms, sliced
• 1 cup pearl barley
• 6 cups beef or game broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper to taste

Instructions:

1. Heat 2 tablespoons olive oil in a Dutch oven. Brown venison in batches, then set aside.
2. Add the remaining oil, sauté onion, carrots, parsnips, and mushrooms until softened.
3. Stir in barley, thyme, rosemary, and bay leaves. Add broth and bring to a boil.
4. Return venison to the pot, reduce heat, and simmer for 1½ to 2 hours until meat is tender and barley is fully cooked.
5. Season with salt and pepper, remove bay leaves, and serve hot.

This venison and barley stew is hearty, rustic, and full of robust autumn flavors.

It’s the perfect dish for a crisp fall evening.

Golden Turmeric Lentil Soup

This vibrant soup combines red lentils with turmeric, ginger, and cumin, creating a nourishing dish full of earthy flavors and warming spices.

It’s both healing and hearty — ideal for cool autumn days when you crave something wholesome.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 5 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in turmeric and cumin, cooking for 1 minute.
3. Add lentils and broth, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are soft.
4. Stir in coconut milk and lemon juice, season with salt and pepper, and heat gently.
5. Garnish with cilantro and serve hot.

Golden turmeric lentil soup is bright, earthy, and comforting.

With its healing spices and creamy texture, it’s a nourishing bowl of fall goodness.

Maple-Glazed Carrot and Apple Soup

This sweet and savory soup combines the natural sweetness of carrots and apples with the richness of maple syrup.

Balanced with a touch of warm spices, it’s a comforting fall recipe that’s perfect as a starter or light meal.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 4 large carrots, peeled and sliced
• 2 apples, peeled, cored, and diced
• 4 cups vegetable broth
• 2 tablespoons pure maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ cup heavy cream or coconut milk
• Salt and black pepper to taste
• Toasted pumpkin seeds for garnish

Instructions:

1. Melt butter in a pot over medium heat. Add onion and sauté until softened.
2. Stir in carrots and apples, cooking for 5 minutes.
3. Add broth, cinnamon, and ginger. Bring to a boil, then reduce heat and simmer for 25 minutes until carrots are tender.
4. Puree with an immersion blender until smooth.
5. Stir in maple syrup and cream, adjust seasoning, and heat gently.
6. Garnish with pumpkin seeds and serve warm.

This maple-glazed carrot and apple soup is silky, sweet, and spiced with autumn flavors.

It’s a cozy fall favorite that tastes like comfort in a bowl.

Spiced Chickpea and Sweet Potato Stew

This hearty vegetarian stew features tender sweet potatoes and protein-packed chickpeas simmered with warm spices like cumin, coriander, and cinnamon.

It’s both filling and flavorful, making it a go-to dish for cool autumn evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• 1 can (14 oz) crushed tomatoes
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion and garlic, sauté until fragrant.
2. Stir in sweet potatoes, cumin, coriander, cinnamon, and smoked paprika, cooking for 2 minutes.
3. Add chickpeas, tomatoes, and broth. Stir well and bring to a simmer.
4. Cover and cook for 25–30 minutes, until sweet potatoes are tender.
5. Season with salt and pepper, garnish with fresh herbs, and serve hot.

This spiced chickpea and sweet potato stew is hearty, aromatic, and full of nourishing fall flavors.

It’s a perfect plant-based comfort dish for cozy nights in.