25 Flavorful Fall Vegetable Soup Recipes for Every Taste

As the crisp autumn air sets in and the leaves turn brilliant shades of orange, red, and gold, there’s nothing more comforting than a warm bowl of soup.

Fall vegetables like squash, carrots, sweet potatoes, pumpkins, and root vegetables bring rich flavors, vibrant colors, and hearty textures that are perfect for cozy meals.

Whether you’re looking for a light starter, a wholesome lunch, or a filling dinner, vegetable soups are versatile, nourishing, and packed with seasonal goodness.

From creamy pumpkin soups and roasted root medleys to lentil- and bean-based soups that satisfy both taste buds and hunger, these 25 fall vegetable soup recipes offer something for every palate.

In this collection, you’ll find a wide range of recipes: some are silky and creamy, others chunky and rustic, some subtly spiced while others have bold flavors.

Each recipe celebrates the harvest season, making your fall meals both comforting and colorful.

25 Flavorful Fall Vegetable Soup Recipes for Every Taste

Fall is the perfect season to explore the comforting world of vegetable soups.

These 25 fall vegetable soup recipes provide an abundance of flavors, textures, and colors, making it easy to enjoy seasonal produce in delicious and creative ways.

Whether you’re cooking for family, friends, or just yourself, these soups will warm your heart and satisfy your cravings for cozy, autumn-inspired meals.

Grab your favorite seasonal vegetables, simmer a pot of goodness, and let the flavors of fall fill your kitchen.

Harvest Autumn Vegetable Soup

This hearty vegetable soup celebrates the rich flavors of fall with tender root vegetables, kale, and a hint of apple cider.

Perfect for cozy evenings, it’s nourishing, flavorful, and full of seasonal colors.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 2 celery stalks, sliced
• 1 small butternut squash, peeled and cubed
• 1 apple, peeled and diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups chopped kale
• 1 tablespoon apple cider vinegar

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent and fragrant.
2. Add carrots, parsnips, celery, and butternut squash. Cook for 5–7 minutes, stirring occasionally.
3. Stir in diced apple, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.
4. Remove bay leaf. Add kale and cook for another 5 minutes until wilted.
5. Season with salt, pepper, and apple cider vinegar. Adjust seasoning to taste.

This Harvest Autumn Vegetable Soup is a comforting blend of sweet and savory fall flavors, making it a perfect starter or main dish for chilly evenings.

Roasted Fall Vegetable Soup with Sage

Roasting the vegetables before simmering enhances their natural sweetness and depth of flavor.

This soup features earthy root vegetables and fragrant sage, offering a rich, warming bowl of goodness.

Ingredients:

• 2 tablespoons olive oil
• 2 cups diced carrots
• 2 cups diced sweet potatoes
• 1 cup diced parsnips
• 1 red bell pepper, diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 cups vegetable broth
• 2 teaspoons fresh sage, chopped
• 1 teaspoon smoked paprika
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ cup heavy cream (optional, for creaminess)

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, sweet potatoes, parsnips, and red bell pepper with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat remaining olive oil. Sauté onion and garlic until fragrant.
3. Add roasted vegetables, vegetable broth, sage, and smoked paprika. Bring to a boil, then simmer for 15 minutes.
4. For a creamier texture, blend half the soup using an immersion blender or in a blender, then return to the pot.
5. Adjust seasoning with salt and pepper before serving.

This Roasted Fall Vegetable Soup is rich, aromatic, and comforting, capturing the essence of autumn in every spoonful.

Spiced Pumpkin and Root Vegetable Soup

A velvety pumpkin soup enriched with roasted root vegetables and warm fall spices.

This recipe balances sweet and savory notes, perfect for a light lunch or an elegant dinner starter.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin, cubed
• 1 cup carrots, chopped
• 1 cup parsnips, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• ½ cup coconut milk or cream
• Fresh parsley or thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add pumpkin, carrots, and parsnips. Cook for 5–7 minutes, stirring occasionally.
3. Stir in vegetable broth, cinnamon, nutmeg, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend soup until smooth using an immersion blender or in batches in a blender.
5. Stir in coconut milk or cream, adjusting consistency with additional broth if necessary. Garnish with fresh herbs before serving.

This Spiced Pumpkin and Root Vegetable Soup is creamy, comforting, and infused with warm autumn spices, making it a perfect fall favorite.

Autumn Minestrone Soup

A vibrant, hearty minestrone packed with fall vegetables, beans, and pasta.

This soup is both nutritious and comforting, ideal for a family meal on a crisp autumn day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup small pasta (like ditalini or elbow)
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, celery, zucchini, and green beans. Cook for 5–7 minutes, stirring occasionally.
3. Stir in diced tomatoes, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add pasta and cook until tender, about 8–10 minutes. Adjust seasoning as needed.
5. Garnish with fresh parsley and grated Parmesan before serving.

This Autumn Minestrone Soup is a wholesome, flavorful dish that combines the best of fall vegetables with hearty pasta and beans—a satisfying meal for any day.

Caramelized Root Vegetable Soup

Sweet caramelized root vegetables create a rich, flavorful base for this smooth and comforting soup, accented with a touch of fresh herbs and a hint of citrus.

Ingredients:

• 3 tablespoons butter or olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 carrots, cubed
• 2 parsnips, cubed
• 1 sweet potato, cubed
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 teaspoon orange zest (optional)
• ¼ cup cream or coconut milk (optional)

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Add onion and garlic, cooking until onions are caramelized and golden brown, about 15 minutes.
2. Add carrots, parsnips, and sweet potato, cooking for another 5 minutes.
3. Pour in vegetable broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are soft.
4. Blend soup until smooth using an immersion blender or in batches in a blender. Stir in orange zest and cream if desired.
5. Adjust seasoning to taste and serve warm.

The Caramelized Root Vegetable Soup is a cozy and elegant dish, with deep, sweet flavors that perfectly capture the essence of fall.

Autumn Lentil and Vegetable Soup

This protein-rich lentil soup is packed with fall vegetables and aromatic spices, offering a healthy and satisfying meal that warms both body and soul.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup red or green lentils, rinsed
• 1 small sweet potato, diced
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups chopped spinach or kale
• Fresh lemon juice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, celery, sweet potato, and lentils. Stir in diced tomatoes, vegetable broth, cumin, paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
3. Stir in spinach or kale and cook for another 5 minutes until wilted.
4. Adjust seasoning and finish with a squeeze of fresh lemon juice.

Autumn Lentil and Vegetable Soup is hearty, nutritious, and perfectly spiced, making it a wholesome option for cozy fall lunches or dinners.

Butternut Squash and Apple Soup

This silky soup combines the natural sweetness of butternut squash and apples with savory fall spices, creating a comforting and slightly sweet autumn delight.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• ½ cup coconut milk or cream
• Fresh sage leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add butternut squash and apples. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and stir in cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash and apples are tender.
4. Blend the soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk or cream.
5. Garnish with fresh sage before serving.

Butternut Squash and Apple Soup is a sweet, savory, and velvety bowl of fall comfort, perfect for crisp autumn evenings.

Roasted Tomato and Fall Vegetable Soup

Roasting the tomatoes and vegetables enhances their natural sweetness, resulting in a rich and flavorful soup full of autumn warmth.

Ingredients:

• 2 tablespoons olive oil
• 1 pint cherry tomatoes
• 2 medium tomatoes, chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes, chopped tomatoes, carrot, zucchini, red bell pepper, onion, and garlic with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Transfer roasted vegetables to a large pot. Add vegetable broth, dried basil, and oregano. Bring to a boil, then simmer for 10–15 minutes.
3. Blend the soup until smooth using an immersion blender or in batches in a blender. Adjust seasoning to taste.
4. Garnish with fresh basil before serving.

Roasted Tomato and Fall Vegetable Soup is vibrant, comforting, and naturally sweet, a perfect starter or light meal for fall.

Barley and Root Vegetable Soup

A hearty and nutritious soup combining tender barley with earthy root vegetables, perfect for keeping warm on a cool fall day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 cup diced celery
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups chopped kale or spinach

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots, parsnips, and celery. Cook for 5–7 minutes, stirring occasionally.
3. Stir in barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 35–40 minutes until barley and vegetables are tender.
4. Add chopped kale or spinach and cook for another 5 minutes until wilted. Adjust seasoning as needed.

Barley and Root Vegetable Soup is a filling, wholesome, and earthy dish that captures the cozy essence of fall, perfect for lunch or dinner.

Creamy Cauliflower and Leek Soup

This smooth and velvety soup combines tender cauliflower and sweet leeks, finished with a touch of cream and nutmeg for a comforting fall meal.

Ingredients:

• 2 tablespoons butter or olive oil
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 1 head cauliflower, cut into florets
• 4 cups vegetable broth
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Fresh chives, for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Sauté leeks and onion until soft and fragrant.
2. Add cauliflower florets and cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until cauliflower is tender.
4. Blend the soup until smooth using an immersion blender or in batches in a blender. Stir in cream and nutmeg. Adjust seasoning with salt and pepper.
5. Garnish with fresh chives before serving.

Creamy Cauliflower and Leek Soup is a silky, comforting bowl that highlights subtle fall flavors, perfect for warming up on a chilly day.

Sweet Potato and Red Lentil Soup

Packed with protein and fiber, this soup pairs earthy sweet potatoes with red lentils and warming spices, offering a hearty and satisfying fall meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, sweet potatoes, and lentils. Stir in cumin, coriander, turmeric, salt, and pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
4. Blend partially for a thick, hearty texture or fully for a creamy consistency. Adjust seasoning.
5. Garnish with fresh cilantro and serve with a squeeze of lemon juice.

Sweet Potato and Red Lentil Soup is rich, spiced, and hearty—a nourishing and satisfying fall favorite.

Autumn Corn and Roasted Pepper Soup

A vibrant soup that combines the sweetness of corn with roasted red peppers, enhanced with herbs and a touch of cream for a rich autumnal flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ears corn, kernels removed (or 2 cups frozen corn)
• 2 red bell peppers, roasted and peeled
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Add corn kernels and roasted red peppers. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth, add smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Blend soup until smooth and stir in cream or coconut milk. Adjust seasoning as needed.
5. Garnish with fresh parsley before serving.

Autumn Corn and Roasted Pepper Soup is sweet, smoky, and creamy—a colorful and comforting choice for fall meals.

Mushroom and Barley Autumn Soup

Earthy mushrooms paired with nutty barley create a hearty and satisfying soup perfect for crisp fall evenings.

This soup is rich in flavor and deeply comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups mushrooms, sliced (button, cremini, or mixed)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add mushrooms, carrots, and celery. Cook for 7–10 minutes until mushrooms release their moisture and vegetables begin to soften.
3. Stir in barley, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–35 minutes until barley and vegetables are tender.
4. Adjust seasoning as needed and garnish with fresh parsley before serving.

Mushroom and Barley Autumn Soup is hearty, earthy, and perfectly satisfying, making it an ideal choice for warming up on chilly fall days.

Kale, White Bean, and Roasted Vegetable Soup

This vibrant soup combines nutrient-packed kale, creamy white beans, and roasted seasonal vegetables for a wholesome, hearty fall meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups chopped kale
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and zucchini with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large pot, heat remaining olive oil. Sauté onion and garlic until soft.
3. Add roasted vegetables, cannellini beans, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in chopped kale and cook until wilted, about 5 minutes. Finish with a squeeze of lemon juice.

Kale, White Bean, and Roasted Vegetable Soup is hearty, healthy, and full of autumn flavors, perfect as a main course or nourishing starter.

Spiced Pumpkin and Chickpea Soup

This soup blends pumpkin and chickpeas with warm fall spices for a creamy, protein-rich, and flavorful autumn meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree or 2 cups fresh pumpkin, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• Salt and pepper, to taste
• ½ cup coconut milk or cream
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add pumpkin and chickpeas. Stir in cumin, cinnamon, coriander, salt, and pepper. Cook for 3–5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until pumpkin is tender.
4. Blend soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk or cream and adjust seasoning.
5. Garnish with fresh cilantro before serving.

Spiced Pumpkin and Chickpea Soup is creamy, warmly spiced, and satisfying—a perfect dish for cozy fall lunches or dinners.

Roasted Fennel and Carrot Soup

Sweet roasted fennel and carrots create a fragrant and creamy soup that is both elegant and comforting, perfect for autumn dinners.

Ingredients:

• 2 tablespoons olive oil
• 1 large fennel bulb, sliced
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel, carrots, and onion with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, sauté garlic in remaining olive oil until fragrant. Add roasted vegetables and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Blend the soup until smooth using an immersion blender or in batches in a blender. Stir in cream or coconut milk and adjust seasoning.
4. Garnish with fresh parsley before serving.

Roasted Fennel and Carrot Soup is aromatic, creamy, and subtly sweet, making it a refined and cozy fall favorite.

Autumn Root Medley Soup

A hearty combination of sweet potatoes, parsnips, carrots, and turnips simmered in savory broth makes this soup deeply flavorful and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 sweet potato, diced
• 1 small turnip, diced
• 6 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add all root vegetables and cook for 5–7 minutes, stirring occasionally.
3. Pour in vegetable broth and add rosemary, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Blend partially for a chunky texture or fully for a smooth soup. Adjust seasoning.
5. Garnish with fresh parsley before serving.

Autumn Root Medley Soup is hearty, wholesome, and deeply comforting—a perfect reflection of fall’s earthy flavors.

Lentil and Butternut Squash Soup

This protein-packed soup combines tender lentils with sweet butternut squash and warm spices for a nourishing and satisfying fall dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup red or green lentils, rinsed
• 2 cups butternut squash, cubed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups chopped kale or spinach

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, lentils, and butternut squash. Stir in cumin, smoked paprika, cinnamon, salt, and pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25–30 minutes until lentils and vegetables are tender.
4. Stir in kale or spinach and cook for another 5 minutes until wilted. Adjust seasoning to taste.

Lentil and Butternut Squash Soup is hearty, nutritious, and warmly spiced, making it a perfect fall lunch or dinner choice.

Curried Pumpkin and Carrot Soup

This vibrant soup combines pumpkin and carrots with warm curry spices, creating a rich, aromatic, and comforting fall dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin, cubed
• 2 carrots, sliced
• 4 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt and pepper, to taste
• ½ cup coconut milk
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add pumpkin and carrots, cooking for 5 minutes while stirring.
3. Stir in curry powder, cumin, coriander, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend the soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk.
5. Garnish with fresh cilantro before serving.

Curried Pumpkin and Carrot Soup is creamy, flavorful, and warming, offering a cozy and exotic twist on classic fall flavors.

Roasted Garlic and Cauliflower Soup

Roasting garlic and cauliflower brings out deep, nutty flavors in this creamy and comforting fall soup, perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 head cauliflower, cut into florets
• 1 bulb garlic, roasted
• 1 onion, diced
• 4 cups vegetable broth
• ½ teaspoon thyme
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Chives, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden. Roast the garlic bulb wrapped in foil for 25 minutes.
2. In a large pot, sauté onion in remaining olive oil until soft.
3. Squeeze roasted garlic cloves from the bulb and add to the pot along with roasted cauliflower. Pour in vegetable broth and add thyme. Simmer for 10 minutes.
4. Blend the soup until smooth and stir in cream or coconut milk. Adjust seasoning with salt and pepper.
5. Garnish with chopped chives before serving.

Roasted Garlic and Cauliflower Soup is rich, creamy, and flavorful, offering a simple yet elegant taste of fall.

Sweet Potato, Kale, and White Bean Soup

A hearty and nutritious soup featuring sweet potatoes, kale, and creamy white beans, perfect for a filling and wholesome autumn meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups chopped kale
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add sweet potatoes and cook for 5 minutes. Stir in smoked paprika, thyme, salt, and pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
4. Add white beans and chopped kale, cooking for another 5 minutes until kale is wilted. Adjust seasoning as needed.
5. Serve with a squeeze of fresh lemon juice.

Sweet Potato, Kale, and White Bean Soup is hearty, nutritious, and comforting—a perfect autumn dish for family meals.

Roasted Butternut Squash and Sage Soup

Sweet roasted butternut squash combined with aromatic sage creates a rich, velvety soup that embodies the flavors of fall.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh or dried sage
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Toasted pumpkin seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a large pot, sauté onion and garlic in remaining olive oil until soft.
3. Add roasted squash, vegetable broth, and sage. Bring to a boil, then simmer for 10 minutes.
4. Blend soup until smooth and stir in cream or coconut milk. Adjust seasoning as needed.
5. Garnish with toasted pumpkin seeds before serving.

Roasted Butternut Squash and Sage Soup is creamy, aromatic, and comforting—perfect for cozy fall evenings.

Autumn Sweet Potato and Apple Soup

This slightly sweet soup combines tender sweet potatoes with apples and warming spices, creating a comforting fall favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add sweet potatoes and apples, cooking for 5 minutes while stirring.
3. Stir in cinnamon, nutmeg, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend the soup until smooth, then stir in cream or coconut milk. Adjust seasoning.
5. Garnish with fresh thyme before serving.

Autumn Sweet Potato and Apple Soup is a comforting, slightly sweet, and warmly spiced dish, perfect for fall lunches or dinners.

Carrot, Ginger, and Lentil Soup

A zesty, healthy soup combining carrots, red lentils, and fresh ginger, offering warmth and nourishment on crisp autumn days.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 carrots, chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add carrots, red lentils, cumin, turmeric, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes until lentils and carrots are tender.
4. Blend soup until smooth. Stir in lemon juice and adjust seasoning.
5. Garnish with fresh cilantro before serving.

Carrot, Ginger, and Lentil Soup is bright, flavorful, and packed with nutrients—a perfect fall comfort food.

Roasted Red Pepper and Tomato Soup

A rich, smoky, and slightly sweet soup made from roasted red peppers and tomatoes, perfect as a cozy fall starter or light meal.

Ingredients:

• 2 tablespoons olive oil
• 1 red bell pepper, roasted, peeled, and chopped
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup cream or coconut milk
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast red bell pepper until skins are charred, then peel and chop.
2. In a large pot, heat olive oil and sauté onion and garlic until soft.
3. Add roasted red pepper, tomatoes, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes.
4. Blend soup until smooth and stir in cream or coconut milk. Adjust seasoning.
5. Garnish with fresh basil before serving.

Roasted Red Pepper and Tomato Soup is smoky, creamy, and full of fall flavor—a delicious and comforting option for autumn meals.