29 Delicious Fall Soup Recipes to Keep You Warm and Cozy

As the leaves begin to change color and the air turns crisp, there’s nothing quite like a warm bowl of soup to bring comfort and coziness to your day. Fall is the perfect season to explore a variety of hearty and tasty fall soup recipes that not only satisfy your hunger but also warm your soul. Whether you’re a fan of classic favorites or eager to try new twists on traditional recipes, there’s a fall soup out there for everyone.

Buying ready-made soup can cost a fortune but many people don’t realise how cheap and easy it is to make your own soup at home. You don’t need any fancy gadgets or expensive ingredients to make a delicious and nutritious soup. You can also make soup in bulk and freeze some to use at a later date – it’s an ideal way to have healthy and tasty food ready to go on busy weeknights.

I have put together 29 delicious fall soup recipes that are sure to become staples in your kitchen. From rich and creamy chowders to light and healthy broths, these soups are packed with seasonal ingredients and bursting with flavor. So grab your favorite bowl and spoon, and get ready to dive into a world of comforting, autumnal goodness.

For more soup recipes – take a look at this post with 15 soup recipes for winter.

29 Fall Soup Recipes

1. Butternut Squash Soup

This creamy and flavorful soup is a fall favorite. The natural sweetness of the butternut squash pairs wonderfully with the savory spices.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
4. Stir in the coconut milk or heavy cream, cinnamon, and nutmeg. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

2. Pumpkin Soup

Pumpkin soup is a quintessential fall dish. It’s rich, creamy, and full of warm spices that make it perfect for chilly evenings.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 large carrot, chopped
• 1 medium onion, chopped
• 3 cups chicken or vegetable broth
• 1 cup coconut milk or heavy cream
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the pumpkin, carrot, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk or heavy cream, ginger, cumin, and coriander. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

3. Creamy Mushroom Soup

This hearty mushroom soup is perfect for fall. The earthy flavors of the mushrooms are enhanced by the addition of fresh herbs and cream.

Ingredients:

• 1 lb mixed mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 3 tbsp butter
• 2 tbsp flour

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for 2 minutes.
4. Gradually add the broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream, thyme, and rosemary. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

4. Sweet Potato and Carrot Soup

This vibrant soup combines the sweetness of carrots and sweet potatoes with the warmth of ginger and spices.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 large carrots, chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, carrots, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, ginger, and cumin. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

5. Apple and Parsnip Soup

This unique combination of apples and parsnips creates a slightly sweet and savory soup that’s perfect for the fall season.

Ingredients:

• 4 parsnips, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup apple cider
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the parsnips, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the apple cider, sage, and nutmeg. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

6. Roasted Red Pepper and Tomato Soup

This vibrant soup is packed with the rich flavors of roasted red peppers and tomatoes, making it a comforting and nutritious choice for fall.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 large tomatoes, roasted and peeled
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the roasted red peppers, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the smoked paprika and dried basil. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

7. Curried Lentil and Sweet Potato Soup

This hearty and flavorful soup combines the earthiness of lentils with the sweetness of sweet potatoes and a hint of curry spices.

Ingredients:

• 1 cup red lentils, rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, curry powder, cumin, and turmeric. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

8. Spiced Carrot and Ginger Soup

This bright and zesty soup features the warming flavors of carrots and ginger, making it a perfect choice for a cozy fall meal.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the carrots, ginger, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, coriander, and cumin. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

9. Kale and White Bean Soup

This nourishing soup is packed with the hearty flavors of kale and white beans, making it a satisfying and healthy option for fall.

Ingredients:

• 1 bunch kale, stems removed and leaves chopped
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the kale, white beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Stir in the thyme and rosemary. Season with salt and pepper to taste.
4. Simmer for an additional 5 minutes, then serve hot.

10. Chestnut and Mushroom Soup

This luxurious soup combines the earthy flavors of chestnuts and mushrooms, creating a rich and indulgent dish perfect for fall.

Ingredients:

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

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 10 minutes.
3. Add the roasted chestnuts and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the heavy cream and thyme. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

11. Pear and Parsnip Soup

This elegant soup combines the sweetness of pears with the earthy flavor of parsnips, creating a unique and delicious fall dish.

Ingredients:

• 4 parsnips, peeled and chopped
• 3 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup almond milk or heavy cream
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the parsnips, pears, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the almond milk or heavy cream, ginger, and cinnamon. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

12. Beet and Apple Soup

This vibrant and nutritious soup combines the earthy flavor of beets with the sweetness of apples, making it a perfect fall dish.

Ingredients:

• 4 medium beets, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup apple cider
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the beets, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the beets are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the apple cider, coriander, and cumin. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

13. Spiced Pumpkin and Black Bean Soup

This hearty and flavorful soup combines the richness of pumpkin with the protein-packed goodness of black beans, spiced with warm fall flavors.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the black beans, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, cumin, chili powder, and smoked paprika. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

14. Cauliflower and Leek Soup

This creamy and comforting soup combines the delicate flavors of cauliflower and leeks, making it a perfect choice for a cozy fall meal.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 leeks, white and light green parts only, sliced
• 1 medium potato, peeled and chopped
• 3 cups vegetable broth
• 1 cup heavy cream or milk
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp butter

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, and sauté until softened, about 5 minutes.
2. Add the cauliflower, potato, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the heavy cream or milk and thyme. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

15. Roasted Garlic and Parsnip Soup

This rich and flavorful soup features the deep, caramelized flavors of roasted garlic and parsnips, making it a perfect fall dish.

Ingredients:

• 4 parsnips, peeled and chopped
• 2 heads of garlic, roasted
• 1 medium onion, chopped
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-35 minutes, or until the garlic is soft and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Squeeze the roasted garlic cloves out of their skins and add to the pot along with the parsnips and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the heavy cream or milk and rosemary. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

16. Spicy Sweet Potato and Peanut Soup

This unique and flavorful soup combines the sweetness of sweet potatoes with the richness of peanut butter and a hint of spice, making it a perfect fall dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 1/2 cup creamy peanut butter
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, peanut butter, ginger, and chili powder. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

17. Maple Roasted Butternut Squash Soup

This sweet and savory soup features the rich flavors of maple-roasted butternut squash, making it a perfect dish for fall.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup heavy cream or milk
• 2 cloves garlic, minced
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the heavy cream or milk, maple syrup, and cinnamon. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

18. Caramelized Onion and Apple Soup

This sweet and savory soup combines the deep flavors of caramelized onions with the sweetness of apples, creating a unique and delicious fall dish.

Ingredients:

• 4 large onions, thinly sliced
• 2 apples, peeled, cored, and chopped
• 3 cups chicken or vegetable broth
• 1 cup apple cider
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 3 tbsp butter

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until they are deeply caramelized, about 30-35 minutes.
2. Add the garlic and apples, and cook for an additional 5 minutes.
3. Add the broth and apple cider. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the thyme. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

19. Spiced Cauliflower and Apple Soup

This creamy and flavorful soup combines the delicate flavor of cauliflower with the sweetness of apples and warm spices, making it a perfect fall dish.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cauliflower, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, cinnamon, and nutmeg. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

20. Smoky Black Bean and Sweet Potato Soup

This hearty and flavorful soup combines the richness of black beans with the sweetness of sweet potatoes and a hint of smoky flavor, making it a perfect fall dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the smoked paprika and cumin. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

21. Roasted Carrot and Fennel Soup

This aromatic soup combines the sweetness of roasted carrots with the distinctive flavor of fennel, making it a delightful fall dish.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 large fennel bulb, chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots and fennel with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted carrots, fennel, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the coconut milk and ground coriander. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

22. Spiced Chickpea and Pumpkin Soup

This hearty soup combines the richness of pumpkin with the protein-packed goodness of chickpeas, spiced with warm fall flavors.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chickpeas, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, curry powder, cumin, and turmeric. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

23. Gingered Pear and Parsnip Soup

This elegant soup combines the sweetness of pears with the earthy flavor of parsnips and a hint of ginger, creating a unique and delicious fall dish.

Ingredients:

• 4 parsnips, peeled and chopped
• 3 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup almond milk or heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the parsnips, pears, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the almond milk or heavy cream and grated ginger. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

24. Spicy Corn and Sweet Potato Chowder

This hearty chowder combines the sweetness of corn and sweet potatoes with a hint of spice, making it a perfect fall dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, chili powder, and smoked paprika. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

25. Roasted Beet and Fennel Soup

This vibrant soup combines the earthy flavor of roasted beets with the aromatic flavor of fennel, making it a perfect fall dish.

Ingredients:

• 4 medium beets, peeled and chopped
• 1 large fennel bulb, chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beets and fennel with olive oil and spread on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted beets, fennel, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the coconut milk and ground coriander. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

26. Roasted Garlic and Sweet Potato Soup

This rich and flavorful soup features the deep, caramelized flavors of roasted garlic and sweet potatoes, making it a perfect fall dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 heads of garlic, roasted
• 1 medium onion, chopped
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-35 minutes, or until the garlic is soft and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Squeeze the roasted garlic cloves out of their skins and add to the pot along with the sweet potatoes and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
5. Stir in the heavy cream or milk and rosemary. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, then serve hot.

27. Spiced Pumpkin and Red Lentil Soup

This hearty and flavorful soup combines the richness of pumpkin with the protein-packed goodness of red lentils, spiced with warm fall flavors.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the red lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the coconut milk, curry powder, cumin, and turmeric. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

28. Smoky Tomato and Red Pepper Soup

This vibrant soup is packed with the rich flavors of tomatoes and red peppers, enhanced with a hint of smokiness, making it a comforting and nutritious choice for fall.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 large tomatoes, roasted and peeled
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the roasted red peppers, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the smoked paprika and dried basil. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

29. Apple and Sweet Potato Soup

This sweet and savory soup combines the flavors of apples and sweet potatoes, creating a delicious and unique fall dish.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup apple cider
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the sweet potatoes, apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.
4. Stir in the apple cider, cinnamon, and nutmeg. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot.

As the days grow shorter and the temperatures drop, there’s no better way to embrace the season than by indulging in these delicious and nutritious fall soup recipes. Whether you’re preparing a quick weeknight dinner or hosting a cozy gathering with friends and family, these soups are sure to impress and satisfy.

I hope this collection inspires you to get creative in the kitchen and explore the bounty of fall ingredients. So, put on your favorite sweater, light a crackling fire, and let the warmth of these soups fill your home and heart.

Happy cooking, and may your fall be as cozy and delicious as the soups you create!