22 Delicious Fall Vegan Soup Recipes You Need to Try

As the crisp autumn air sets in, nothing warms the soul quite like a bowl of hearty, flavorful soup.

Fall is the perfect season to embrace seasonal vegetables like butternut squash, sweet potatoes, carrots, and leafy greens, and transform them into nourishing vegan soups that comfort and delight.

From creamy purees to chunky vegetable medleys, vegan soups are versatile, satisfying, and packed with nutrients.

In this article, we’ve curated 22 fall vegan soup recipes that are perfect for cozy dinners, meal prep, or entertaining guests.

Each recipe celebrates the vibrant flavors of autumn while keeping meals plant-based and wholesome.

22 Delicious Fall Vegan Soup Recipes You Need to Try

Fall is a season of abundance, and your kitchen can reflect that with these 22 fall vegan soup recipes.

Each soup showcases the best of autumn produce while keeping meals plant-based, healthy, and comforting.

Whether you’re enjoying a quiet night at home or sharing a meal with friends, these soups are sure to warm hearts and bellies alike.

From creamy squash blends to hearty lentil stews, this collection has something for every craving.

Embrace the flavors of fall and let your table be filled with warmth, color, and nourishment.

Roasted Butternut Squash and Apple Soup

This fall-inspired vegan soup combines the natural sweetness of roasted butternut squash with crisp apples, creating a velvety, comforting dish perfect for chilly evenings.

A hint of warming spices like cinnamon and nutmeg enhances the autumnal flavors, while coconut milk adds creamy richness without dairy.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples (such as Honeycrisp or Gala), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with 1 tablespoon olive oil, cinnamon, nutmeg, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add the roasted squash and apples to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer in batches to a blender. Stir in the coconut milk and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley or thyme, and a drizzle of coconut milk for extra creaminess.

This soup captures the essence of fall with every spoonful, offering a cozy, naturally sweet flavor profile that’s both satisfying and nourishing.

It’s perfect as a starter or a main dish paired with warm crusty bread.

Creamy Pumpkin Lentil Soup

A hearty, protein-packed vegan soup featuring pumpkin and red lentils.

The soup is creamy, flavorful, and seasoned with aromatic spices, making it a filling and comforting meal for crisp autumn days.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups pumpkin puree (or 1 small fresh pumpkin, roasted and mashed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5–6 minutes. Stir in garlic and ginger, cooking for another minute.
2. Add cumin, coriander, turmeric, and cayenne pepper, stirring for 30 seconds to toast the spices.
3. Stir in red lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Blend the soup with an immersion blender until smooth and creamy. Stir in coconut milk and adjust seasoning with salt and pepper.
5. Serve warm, garnished with fresh cilantro and an optional swirl of coconut milk for extra creaminess.

This pumpkin lentil soup is nourishing, filling, and packed with fall flavors.

It’s perfect for lunch, dinner, or even meal prep, keeping well in the fridge and tasting even better the next day.

Carrot Ginger and Sweet Potato Soup

Bright, tangy, and comforting, this vegan soup blends sweet potatoes and carrots with fresh ginger for a zesty fall flavor.

Its smooth texture and invigorating aroma make it an ideal dish to warm you on chilly afternoons.

Ingredients:

• 3 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 2 tbsp olive oil
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Lemon juice, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5–6 minutes until soft. Add garlic and ginger and cook for another minute.
2. Stir in carrots, sweet potatoes, turmeric, smoked paprika, salt, and pepper. Cook for 2–3 minutes to coat the vegetables with the spices.
3. Add vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Taste and adjust seasoning, adding a splash of lemon juice to brighten the flavors.
5. Serve hot, garnished with fresh parsley or chives.

This carrot ginger and sweet potato soup is a vibrant, healthful option for fall meals.

Its subtle sweetness and gentle spice make it a crowd-pleaser while being light enough for a starter or nourishing enough as a main course.

Autumn Harvest Roasted Vegetable Soup

A medley of roasted autumn vegetables comes together in this hearty vegan soup.

Roasting enhances their natural sweetness, while herbs and a touch of garlic deepen the flavor.

This soup is comforting, colorful, and perfect for chilly fall evenings.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 parsnip, chopped
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, parsnip, bell pepper, and onion with olive oil, thyme, rosemary, salt, and pepper. Roast for 25–30 minutes, until vegetables are tender and slightly caramelized.
2. In a large pot, sauté garlic for 1–2 minutes in a small splash of olive oil. Add roasted vegetables and pour in vegetable broth. Bring to a simmer for 10 minutes.
3. Use an immersion blender to puree the soup until smooth, or carefully blend in batches. Taste and adjust seasoning.
4. Serve hot, garnished with fresh parsley.

This roasted vegetable soup is a cozy, flavorful way to enjoy the harvest season.

The natural sweetness from roasted veggies makes it satisfying while still light and healthy.

Spiced Red Lentil and Tomato Soup

A vibrant, protein-rich vegan soup with red lentils and tomatoes, seasoned with warm spices that evoke autumn.

It’s hearty, comforting, and ideal for a quick yet nourishing weeknight meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion for 5–6 minutes until soft, then add garlic and cook 1 minute more.
2. Stir in cumin, coriander, smoked paprika, and turmeric for 30 seconds to release the flavors.
3. Add lentils, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Use an immersion blender to partially or fully puree the soup, depending on your preference. Season with salt and pepper.
5. Serve warm, garnished with fresh cilantro.

This red lentil and tomato soup is a warming, nourishing option with bold autumnal spices.

Its velvety texture and rich flavors make it a perfect lunch or dinner centerpiece.

Creamy Mushroom and Barley Soup

Earthy mushrooms and nutty barley create a hearty, creamy vegan soup that celebrates fall flavors.

It’s filling, satisfying, and perfect for cozy evenings by the fire.

Ingredients:

• 2 cups mushrooms, sliced (button, cremini, or a mix)
• ½ cup pearl barley
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (oat, soy, or almond)
• 2 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions for 5 minutes until translucent, then add garlic and cook 1 minute more.
2. Add sliced mushrooms and cook until they release their moisture and become golden, about 7–10 minutes.
3. Stir in thyme, smoked paprika, salt, and pepper. Add barley and vegetable broth, bring to a boil, then reduce heat and simmer for 25–30 minutes until barley is tender.
4. Stir in plant-based milk and adjust seasoning. Simmer for another 5 minutes to incorporate flavors.
5. Serve hot, garnished with fresh parsley.

This creamy mushroom and barley soup is hearty, comforting, and full of autumn flavors.

It’s a complete, satisfying meal that warms both body and soul.

Sweet Potato and Kale Soup

This vibrant vegan soup combines sweet potatoes and kale for a nutrient-packed, fall-inspired dish.

Its natural sweetness from the potatoes balances the earthy greens, while warming spices make it comforting and flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper, to taste
• Lemon juice, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion for 5–6 minutes until translucent, then add garlic and cook 1 minute more.
2. Stir in sweet potatoes, smoked paprika, and cumin, coating evenly with the oil and spices. Cook for 2–3 minutes.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until sweet potatoes are tender.
4. Stir in chopped kale and plant-based milk. Simmer for an additional 5–7 minutes until kale is wilted and soup is creamy.
5. Adjust seasoning with salt, pepper, and a splash of lemon juice. Serve hot.

This sweet potato and kale soup is a cozy, colorful, and nutritious option for fall, perfect for lunch or dinner.

Autumn Roasted Tomato and Bell Pepper Soup

A rich, flavorful vegan soup highlighting roasted fall vegetables.

Tomatoes and red bell peppers are roasted to bring out their natural sweetness, then blended into a smooth, comforting soup.

Ingredients:

• 6 ripe tomatoes, halved
• 2 red bell peppers, seeded and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss tomatoes and bell peppers with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. In a pot, heat remaining olive oil and sauté onion for 5–6 minutes until soft. Add garlic and cook 1 minute more.
3. Add roasted vegetables and vegetable broth. Simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Stir in dried basil and adjust seasoning.
5. Serve warm, garnished with fresh basil leaves.

This roasted tomato and bell pepper soup is vibrant, aromatic, and comforting—a perfect way to enjoy the flavors of autumn.

Curried Cauliflower Soup

A warming, mildly spiced vegan soup featuring creamy cauliflower with a subtle curry flavor.

This soup is smooth, nourishing, and perfect for chilly fall nights.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes, then add garlic and ginger, cooking 1 minute more.
2. Stir in curry powder and turmeric, cooking for 30 seconds.
3. Add cauliflower florets and vegetable broth. Bring to a boil, reduce heat, and simmer for 20 minutes until cauliflower is tender.
4. Use an immersion blender to puree until smooth. Stir in coconut milk and adjust seasoning.
5. Serve warm, garnished with fresh cilantro.

This curried cauliflower soup is creamy, flavorful, and full of autumn warmth. Its gentle spice makes it an ideal starter or main dish.

Roasted Carrot and Parsnip Soup

This vegan soup combines roasted carrots and parsnips for a naturally sweet and earthy flavor.

A touch of ginger adds warmth, making it an ideal fall dish.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a pot, heat remaining olive oil. Sauté onion for 5 minutes, then add garlic and ginger, cooking 1 minute more.
3. Add roasted vegetables and vegetable broth. Simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning.
5. Serve warm, garnished with fresh thyme.

This roasted carrot and parsnip soup is naturally sweet, creamy, and comforting—a true taste of fall in every spoonful.

Butternut Squash and White Bean Soup

A protein-rich, creamy vegan soup that blends butternut squash and white beans.

It’s filling, flavorful, and perfect for a cozy autumn meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried sage
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes, then add garlic and cook 1 minute more.
2. Add butternut squash, white beans, dried sage, and vegetable broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until squash is tender.
3. Use an immersion blender to puree until smooth. Adjust seasoning with salt and pepper.
4. Serve warm, garnished with fresh parsley.

This butternut squash and white bean soup is creamy, hearty, and packed with protein and flavor—a nourishing choice for fall meals.

Smoky Sweet Potato and Black Bean Soup

A smoky, hearty vegan soup with sweet potatoes and black beans.

Paprika and cumin add depth, making it a satisfying and flavorful fall option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion for 5–6 minutes, then add garlic, smoked paprika, and cumin, cooking 1 minute.
2. Add sweet potatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
3. Partially or fully blend the soup using an immersion blender for a creamy texture. Adjust seasoning.
4. Serve warm, garnished with fresh cilantro.

This smoky sweet potato and black bean soup is comforting, hearty, and full of autumn flavors—a perfect meal for fall evenings.

Maple Roasted Butternut Squash and Carrot Soup

This vegan soup features the natural sweetness of roasted butternut squash and carrots, enhanced with a touch of maple syrup and warming spices.

It’s creamy, fragrant, and perfectly cozy for autumn.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and carrots with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a pot, sauté onion in a little olive oil for 5 minutes. Add garlic and cook 1 minute more.
3. Add roasted vegetables and vegetable broth. Simmer for 10 minutes.
4. Puree the soup with an immersion blender until smooth. Adjust seasoning as needed.
5. Serve warm, garnished with fresh thyme.

This maple-roasted soup is sweet, savory, and warmly spiced—a perfect reflection of fall flavors.

Creamy Corn and Potato Chowder

A hearty vegan chowder combining sweet corn and tender potatoes with creamy plant-based milk.

This soup is both comforting and filling, ideal for chilly fall nights.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes, then add garlic and cook 1 minute.
2. Add potatoes, corn, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Partially blend the soup with an immersion blender for a creamy, textured chowder. Stir in plant-based milk and adjust seasoning.
4. Serve hot, garnished with chopped chives.

This creamy corn and potato chowder is comforting, hearty, and perfect for enjoying the flavors of fall in a bowl.

Spicy Pumpkin and Red Lentil Soup

A rich, vegan soup with pumpkin and red lentils, lightly spiced for warmth. It’s nourishing, hearty, and perfect for chilly fall evenings.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion for 5 minutes, then add garlic and cook 1 minute.
2. Stir in cumin, coriander, and cayenne for 30 seconds.
3. Add red lentils, pumpkin puree, and vegetable broth. Simmer for 20–25 minutes until lentils are tender.
4. Blend the soup until smooth, then adjust seasoning.
5. Serve warm, garnished with fresh cilantro.

This spicy pumpkin and red lentil soup is creamy, warming, and full of autumn flavors—perfect for lunch or dinner.

Smoky Tomato and White Bean Soup

A hearty vegan soup with smoky paprika, tangy tomatoes, and protein-rich white beans.

It’s satisfying, flavorful, and ideal for fall meals.

Ingredients:

• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion for 5 minutes, then add garlic and cook 1 minute.
2. Stir in smoked paprika for 30 seconds.
3. Add tomatoes, white beans, and vegetable broth. Simmer for 15–20 minutes.
4. Blend partially or fully with an immersion blender. Adjust seasoning.
5. Serve warm, garnished with fresh parsley.

This smoky tomato and white bean soup is rich, hearty, and full of autumn warmth—perfect as a starter or main dish.

Autumn Split Pea Soup

A thick, hearty vegan split pea soup flavored with earthy vegetables and warming herbs.

It’s protein-rich and comforting, ideal for a fall lunch or dinner.

Ingredients:

• 1 cup split peas, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5–6 minutes, then add garlic for 1 minute.
2. Add split peas, vegetable broth, and thyme. Bring to a boil, reduce heat, and simmer for 35–40 minutes until peas are tender.
3. Blend partially or fully for a creamy texture. Adjust seasoning.
4. Serve warm.

This autumn split pea soup is filling, hearty, and comforting—perfect for a cozy fall evening.

Roasted Red Pepper and Sweet Potato Soup

A colorful vegan soup combining roasted red peppers and sweet potatoes for a naturally sweet and smoky flavor.

It’s creamy, warming, and perfect for fall.

Ingredients:

• 2 red bell peppers, seeded and chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss red peppers and sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Sauté onion in remaining olive oil for 5 minutes, then add garlic for 1 minute.
3. Add roasted vegetables and vegetable broth. Simmer for 10 minutes.
4. Puree the soup with an immersion blender until smooth. Adjust seasoning.
5. Serve warm, garnished with fresh cilantro.

This roasted red pepper and sweet potato soup is creamy, flavorful, and perfectly captures the essence of fall.

Creamy Acorn Squash and Apple Soup

This velvety vegan soup combines the nutty flavor of roasted acorn squash with the natural sweetness of apples.

Warm spices like cinnamon and nutmeg make it a comforting fall dish.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper, to taste
• Fresh sage or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, sauté onion for 5 minutes, then add garlic for 1 minute.
3. Add roasted squash and apples along with vegetable broth. Simmer for 10 minutes.
4. Blend until smooth with an immersion blender and stir in plant-based milk. Adjust seasoning.
5. Serve warm, garnished with fresh sage or parsley.

This creamy acorn squash and apple soup is sweet, comforting, and aromatic, perfectly capturing fall flavors in a bowl.

Harvest Vegetable Minestrone

A hearty, colorful vegan minestrone soup full of seasonal vegetables, beans, and pasta.

It’s light yet satisfying and ideal for autumn lunches or dinners.

Ingredients:

• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 cup green beans, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes, then add garlic for 1 minute.
2. Add carrots, zucchini, green beans, oregano, and basil. Cook for 2–3 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add pasta and beans, simmer until pasta is tender, about 8–10 minutes. Adjust seasoning with salt and pepper.
5. Serve warm, garnished with fresh parsley.

This harvest vegetable minestrone is colorful, nutritious, and filling—a perfect fall soup that celebrates seasonal produce.

Caramelized Onion and Parsnip Soup

A rich, slightly sweet vegan soup featuring deeply caramelized onions and earthy parsnips. It’s smooth, savory, and ideal for cozy autumn evenings.

Ingredients:

• 4 large onions, thinly sliced
• 3 parsnips, peeled and chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-low heat. Slowly sauté onions, stirring occasionally, until golden and caramelized, about 25–30 minutes.
2. Add garlic and thyme, cooking 1 minute more.
3. Stir in chopped parsnips and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until parsnips are tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This caramelized onion and parsnip soup is rich, savory, and perfectly balanced with natural sweetness—an elegant fall comfort dish.

Roasted Cauliflower and Garlic Soup

A creamy, nutty vegan soup made with roasted cauliflower and garlic.

The roasting enhances the flavors, resulting in a deeply satisfying autumnal soup.

Ingredients:

• 1 medium cauliflower, cut into florets
• 6 cloves garlic, peeled
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower and garlic with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. In a pot, sauté onion for 5 minutes, then add roasted cauliflower and garlic along with vegetable broth. Simmer for 10 minutes.
3. Blend until smooth with an immersion blender, then stir in plant-based milk. Adjust seasoning.
4. Serve warm, garnished with fresh parsley or chives.

This roasted cauliflower and garlic soup is creamy, nutty, and comforting—a simple yet elegant choice for fall meals.