When the air turns crisp and golden leaves crunch underfoot, there’s nothing more comforting than a bowl of hot, homemade soup. Fall is soup season — a time to simmer earthy vegetables, fragrant herbs, and cozy spices into something soul-soothing. Whether you’re looking for something creamy and indulgent, hearty and rustic, or light yet flavorful, these fall soup recipes will make your kitchen smell divine and your heart feel full.
Below, we’ve gathered a collection of delicious autumn soups — from pumpkin bisque and roasted butternut squash soup to creamy mushroom chowder and classic chicken noodle. Each recipe celebrates the season’s best produce and warming flavors.
1. Creamy Roasted Butternut Squash Soup
Few soups say “autumn” quite like butternut squash. Its natural sweetness blends beautifully with nutmeg, garlic, and a hint of cream.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ teaspoon nutmeg
- ½ cup heavy cream (optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- In a large pot, sauté onion and garlic until translucent.
- Add roasted squash and broth. Simmer for 10 minutes.
- Blend until smooth and creamy. Stir in nutmeg and cream before serving.
Serving tip: Top with a swirl of cream and roasted pumpkin seeds for a restaurant-style touch.
2. Pumpkin and Sage Bisque
Pumpkin isn’t just for pies — it makes a velvety, aromatic soup that pairs beautifully with sage and a hint of apple for sweetness.
Ingredients:
- 2 cups pumpkin purée (fresh or canned)
- 1 tablespoon butter
- 1 onion, chopped
- 1 apple, peeled and diced
- 4 cups chicken or vegetable broth
- ½ cup cream or coconut milk
- 2 teaspoons chopped fresh sage
- Salt and black pepper to taste
Directions:
- Melt butter in a saucepan. Add onion and apple; cook until soft.
- Stir in pumpkin and sage, then add broth. Simmer 15 minutes.
- Blend until smooth. Stir in cream and season.
Flavor tip: Add a pinch of smoked paprika or cinnamon for warmth.
3. Maple Carrot and Ginger Soup
This bright, cheerful soup balances the sweetness of carrots with the zesty kick of ginger — a refreshing yet cozy combination.
You’ll need:
- 6 large carrots, chopped
- 1 onion, diced
- 2 tablespoons olive oil
- 1 tablespoon grated fresh ginger
- 3 cups vegetable broth
- 1 tablespoon pure maple syrup
- Salt and pepper
How to make it:
- In a pot, heat olive oil and sauté onion and ginger until fragrant.
- Add carrots and broth; simmer until carrots are soft (about 20 minutes).
- Blend until smooth, stir in maple syrup, and season.
Serving idea: Garnish with toasted pumpkin seeds or a drizzle of yogurt.
4. Hearty Lentil and Vegetable Soup
Packed with fiber and plant-based protein, this soup is a nourishing fall staple.
Ingredients:
- 1 cup brown or green lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon tomato paste
Directions:
- Heat oil and sauté onion, garlic, carrots, and celery for 5 minutes.
- Stir in lentils, tomato paste, herbs, and broth.
- Simmer for 30–35 minutes until lentils are tender.
- Adjust salt and pepper before serving.
Make it a meal: Serve with crusty bread or top with grated Parmesan.
5. Creamy Mushroom and Thyme Soup
Earthy mushrooms and fragrant thyme come together in a luxuriously creamy bowl — perfect for chilly nights.
Ingredients:
- 1 pound mixed mushrooms (button, cremini, shiitake)
- 3 tablespoons butter
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- ½ cup cream or milk
- 1 teaspoon fresh thyme leaves
Instructions:
- Melt butter in a large pot. Add onion and garlic; cook until translucent.
- Add mushrooms and thyme; cook until browned.
- Pour in broth and simmer for 15 minutes.
- Blend half the soup for a creamy texture, then return to the pot and add cream.
Garnish idea: Sprinkle with chopped chives or drizzle with truffle oil.
6. Chicken and Wild Rice Soup
This classic soup combines tender chicken, hearty wild rice, and savory herbs — a wholesome comfort dish for cold fall days.
Ingredients:
- 2 chicken breasts, cooked and shredded
- ½ cup uncooked wild rice
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 5 cups chicken broth
- ½ cup cream
- 1 teaspoon dried thyme
Directions:
- In a pot, combine broth, rice, onion, carrots, celery, and thyme.
- Simmer until rice is tender (about 35 minutes).
- Stir in chicken and cream; cook 5 minutes more.
Tip: Add a squeeze of lemon for brightness before serving.
7. Apple and Parsnip Soup
A sweet-savory soup that tastes like fall in a bowl. Parsnips give it a nutty depth, while apples add natural sweetness.
Ingredients:
- 2 parsnips, peeled and chopped
- 2 apples, diced
- 1 onion, chopped
- 2 tablespoons butter
- 4 cups vegetable broth
- ½ teaspoon cinnamon
- Salt and pepper
Method:
- Sauté onion in butter until soft.
- Add parsnips, apples, and broth. Simmer until tender.
- Blend until smooth; season with cinnamon, salt, and pepper.
Optional topping: Crispy sage leaves or croutons.
8. Sweet Potato and Black Bean Soup
This vibrant soup blends sweet potatoes with black beans and smoky spices for a southwestern flair.
You’ll need:
- 2 sweet potatoes, peeled and diced
- 1 can black beans, rinsed
- 1 onion, chopped
- 1 red bell pepper, diced
- 3 cups vegetable broth
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 lime, juiced
Steps:
- Sauté onion and bell pepper for 5 minutes.
- Add sweet potatoes, spices, and broth. Simmer until tender.
- Stir in black beans and lime juice.
Serving idea: Top with avocado slices and cilantro.
9. Italian Sausage and Kale Soup
A rustic, one-pot wonder — rich with sausage, kale, and beans, reminiscent of classic Tuscan flavors.
Ingredients:
- 1 pound Italian sausage, crumbled
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can cannellini beans, rinsed
- 2 cups chopped kale
- 1 cup diced tomatoes
Directions:
- Brown sausage in a pot, remove excess fat.
- Add onion and garlic; cook until fragrant.
- Add tomatoes, broth, and beans; simmer 15 minutes.
- Stir in kale until wilted.
Serve with: Freshly grated Parmesan and a drizzle of olive oil.
10. Roasted Cauliflower and Leek Soup
Mild, nutty, and incredibly creamy — this soup makes cauliflower shine.
Ingredients:
- 1 head cauliflower, chopped
- 1 large leek, sliced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- ½ cup milk or cream
- Salt and white pepper
How to make:
- Roast cauliflower and leeks with olive oil at 400°F for 25 minutes.
- Add to a pot with broth; simmer for 10 minutes.
- Blend until silky and stir in milk.
Topping tip: Crumbled bacon or roasted chickpeas for texture.
