7 Fall Soups to Make This Year

As autumn approaches, we gradually change our summer dresses for chunky sweaters, opt for a cozy night in instead of venturing outside, and favor warm, hearty fall soups over light salads and ice cream. Soups are a favorite for a reason. Not only are they good for warming you up, but they are also appealing because they require minimal time in the kitchen. After all, what could be easier than placing ingredients in a single pot and letting them simmer until it’s time for dinner?

Scroll down for some excellent recipes for fall soups that feature beloved autumn flavors of pumpkin, butternut squash, and sweet potatoes, along with such exciting additions as coconut, spices, and others. From chicken and wild rice soup to sweet potato soup with marshmallow and peanut topping, you’re bound to encounter the perfect dish to capture and celebrate fall vibes.

Recipes for Fall Soups

Coconut-Pumpkin Soup

One of the creamiest, lushest, brightly-flavored fall soups you’ve ever tasted.

Ingredients:

• 1 lb (450 g) pumpkin
• 3 cups vegetable broth
• 1 apple
• 3 oz (90 g) shallots
• 1-inch piece ginger
• 2 garlic cloves
• 2 tsp curry powder
• 1 tsp kosher salt
• ¼ tsp crushed red pepper + more for garnish
• 1 cup
• 1 tbsp fresh lime juice
• ¼ cup pepitas

Instructions:

1. Thoroughly wash, peel, and cube pumpkin.
2. Cut one large Granny Smith apple into half-inch cubes.
3. Chop shallots and garlic, peel and thinly slice ginger.
4. Combine pumpkin, apple, shallots, garlic, ginger, curry powder, salt, red pepper, and vegetable broth in a 6-quart slow cooker. Cover and cook on low until vegetables are very tender (approximately 7 hours).
5. Stir in coconut milk and lime juice.
6. Working in batches, process the pumpkin mixture in a blender.
7. When serving, swirl a teaspoon of coconut milk in each bowl and garnish with pepitas and red pepper.

Butternut Squash Soup

Silky and delicious soup featuring spices that enhance the taste of butternut squash.

Ingredients:

• 4 lb (1800 g) butternut squash
• ¼ cup olive oil
• 7 cups water
• ½ tsp allspice
• ½ tsp peppercorns
• 6 thyme sprigs
• 1 cinnamon stick
• 1 star anise pod
• 3 cloves
• 1 yellow onion
• 1 ½ tsp kosher salt
• ⅛ tsp crushed red pepper
• 1 tbsp cider vinegar
• ½ cup pomegranate arils
• ¼ cup chopped cilantro

Instructions:

1. To begin with, thoroughly wash butternut squash, then peel and seed it, reserving the peels, trimmings, and seeds in a separate bowl. Slice the vegetable into cubes.
2. Proceed with heating a Dutch oven over moderately high heat with a tablespoon of olive oil and brown the butternut squash scraps. Next, add water, allspice, peppercorn, thyme, cloves, and anise. Bring to a boil before covering with a lid and reducing heat. Simmer for 45 minutes. Finally, strain the mixture into a large bowl and discard the solids.
3. Wipe the cooking pot clean and heat it over moderate heat before adding 3 tablespoons of olive oil and onion. Cover with a lid and cook, occasionally stirring, for 5 minutes.
4. Add the cubed squash, cover, and cook for 10 more minutes, periodically stirring. Next, add the spiced broth and salt and bring to a boil. Cover with a lid and let simmer until the squash is very tender (approximately 40 minutes).
5. Working in batches, process the squash mixture in a blender. Finally, stir in vinegar and red pepper.
6. Top with pomegranate and cilantro before serving.

Pumpkin Beer-Cheese Soup

Pureed pumpkin and pumpkin ale beer come together in one of the most indulgent, velvety fall soups ever.

Ingredients:

• 5 oz (150 g) bacon
• 3 oz (90 g) focaccia bread
• 1 carrot
• 1 onion
• 3 tbsp flour
• 1 tbsp butter
• 1 ½ tsp kosher salt
• 2 cups milk
• 1 cup canned pumpkin
• 1 bottle pumpkin ale beer
• 4 oz (120 g) cheddar
• 4 oz (120 g) processed cheese
• 1 cup half-and-half
• 1 tbsp fresh thyme leaves
• ¼ tsp ground black pepper

Instructions:

1. Preheat the oven to 375 °F.
2. Place coarsely chopped bacon in a large saucepan over moderately high heat and cook until crisp. Lay the cooked bacon on a paper towel to drain the grease. Reserve the drippings in the pan.
3. Place cubed focaccia on a rimmed baking sheet, pour the bacon drippings over the cubes and toss to coat. Spread the bread in an even layer, and bake until golden brown (up to 20 minutes).
4. Return the saucepan to moderately high heat before adding butter. Next, add chopped carrot and onion. Cook until the carrots begin to soften (approximately 5 minutes). Add flour and cook, continuously stirring, for a minute. Finally, add milk, pumpkin, beer, and salt. Bring to a boil, and cook, steadily stirring, for another minute. Reduce heat to moderate and cook for 10 minutes.
5. Process the mixture in a blender until smooth. With blender on low speed, add cheeses in batches, processing until smooth. Stir in half-and-half. When serving, top with croutons, bacon, thyme, and pepper.

Sweet Potato Soup with Marshmallow and Peanut Topping

The taste of sweet potato casserole in soup form.

Ingredients:

• 1 tbsp olive oil
• 2 onions
• 2 lb (900 g) sweet potatoes
• 1-inch piece ginger
• ¼ tsp cinnamon
• 4 ½ cups chicken broth
• ¼ tsp kosher salt
• ¼ tsp ground black pepper
• 1 can cannellini beans
• 6 tbsp chopped peanuts
• 3 oz (90 g) mini marshmallows

Instructions:

1. Start by heating a Dutch oven with butter over moderately high heat.
2. Toss in chopped onion and sauté for 4 minutes. Nest, add peeled and cubed sweet potatoes and minced ginger and cook for a couple more minutes. Finally, add stock, salt, black pepper, cinnamon, and rinsed and drained beans. Bring to a boil before covering with a lid and reducing heat. Let simmer for 20 minutes.
3. Working in batches, process the sweet potato mixture in a blender.
4. When serving, top each bowl of soup with a tablespoon of chopped unsalted peanuts or sunflower seed kernels and about 10 mini marshmallows.

Caribbean Sweet Potato Soup

A bright dish to warm you on cold autumn nights.

Ingredients:

• 2 tbsp canola oil
• 2 shallots
• 1 stalk lemongrass
• 1-inch piece ginger
• 5 garlic cloves
• 5 ½ cups vegetable broth
• 3 ½ lb (1500 g) sweet potatoes
• 2 ½ tsp kosher salt
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 1 can coconut milk
• 3 tbsp fresh lime juice
• ¼ cup toasted sliced almonds
• ¼ cup chopped cilantro

Instructions:

1. Heat oil in a Dutch oven over moderate heat before adding chopped shallots, finely chopped lemongrass, ginger, and garlic. Cook, frequently stirring, until softened (approximately 6 minutes).
2. Next, add broth, sweet potatoes, peeled and cut into one-inch pieces, salt, turmeric, and cayenne pepper. Bring to a boil before reducing heat to low. Cover with a lid and cook until the sweet potatoes are tender (approximately 20 minutes).
3. Meanwhile, skim ¼ cup thickened coconut cream from the top of coconut milk. Combine it with 2 tablespoons of the lime juice.
4. Combine the remaining coconut milk and 1 tablespoon of lime juice in a bowl. Next, stir the mixture into the soup.
5. Place soup in a blender. Puree, in batches, until smooth (approximately 30 seconds).
6. Before serving, drizzle the soup with the reserved coconut cream mixture and sprinkle with almonds and cilantro.

Lazy Lasagna Soup in an Instant Pot

Exciting spin on the Italian classic.

Ingredients:

• 1 lb (450 g) ground chuck
• 8 oz (225 g) cremini mushrooms
• 2 yellow onions
• 1 red bell pepper
• 2 garlic cloves
• 4 cups chicken broth
• 14 oz (400 g) crushed tomatoes
• 6 oz (170 g) tomato paste
• 2 tsp dried oregano
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 8 oz (225 g) lasagna noodles
• ¼ cup half-and-half
• 4 oz (120 g) mozzarella
• ½ cup fresh basil leaves

Instructions:

1. Turn Instant Pot to sauté and let heat for a minute.
2. Add ground chuck and cook, periodically stirring, until browned (approximately 5 minutes). Toss in quartered mushrooms, chopped onion and bell pepper, and minced garlic. Add stock, tomatoes, tomato paste, oregano, salt, and ground black pepper before covering with a lid and turning to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
3. Release the valve with a towel and release steam until it stops. Uncover and set to sauté. Bring the mixture to a boil before adding lasagna noodles broken into pieces, and cook, frequently stirring, until tender (approximately 9 minutes).
4. Turn off Instant Pot, add half-and-half, and mix.
5. Before serving, sprinkle with shredded mozzarella and basil.

Chicken and Wild Rice Soup

One of the most filling and comforting fall soups to treat your taste buds with.

Ingredients:

• 2 tbsp butter
• 2 chicken breasts
• 8 oz (225 g) cremini mushrooms
• 2 shallots
• 1 tbsp chopped fresh thyme
• ¼ cup dry sherry
• 2 tbsp flour
• 6 cups chicken broth
• 1 cup wild rice
• 1 carrot
• 3 ½ oz (100 g) celery stalks
• 1 ¼ tsp kosher salt
• 1 cup green beans
• ¼ cup heavy cream
• ¾ tsp ground black pepper
• 1 tbsp olive oil
• 2 oz (60 g) Parmesan

Instructions:

1. Heat butter in a Dutch oven over moderately high heat.
2. Add chicken and cook until browned on both sides (approximately 8 minutes). Remove from the pan and let sit for a few minutes before cutting it into pieces and setting aside.
3. Add sliced mushrooms, thinly sliced shallots, and chopped thyme to the cooking pot and cook, frequently stirring, until golden (approximately 7 minutes). Add sherry and cook until reduced by half.
4. Next, combine flour and a cup of broth and add it to the sherry mixture. Add the remaining broth, wild rice, chopped carrot and celery root, and season with salt. Cover and bring to a boil. Reduce the heat to low and let simmer for approximately 40 minutes.
5. Finally, add chicken and green beans and cook until beans are just tender (approximately 5 minutes). Add cream and pepper.
6. Before serving, drizzle with oil and sprinkle with cheese.

There’s nothing like curling up on the couch with a comfy throw, a hot bowl of soup, and your fellow couch potato on a chilly, dreary day. Enjoy every moment of the season’s beauty. For more autumn-approved meals, check out our favorite fall recipes to try this season.

Which of these fall soups are you most excited to try? Tell us in the comments.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.