13 Easy And Tasty Fall Soup Recipes
As the leaves turn golden and the air takes on that unmistakable crispness, there’s nothing more comforting than a steaming bowl of soup. Fall is a season that begs for cozy evenings, chunky sweaters, and recipes that warm you from the inside out. And what better way to embrace the season than with a lineup of soups that showcase autumn’s best flavors—from earthy mushrooms to sweet pumpkin, tender root vegetables, and fragrant spices.
This collection of 13 fall soup recipes is a love letter to the season’s bounty. Whether you’re craving something creamy and smooth like pumpkin or potato leek, hearty and rustic like turkey and barley, or boldly spiced like curried lentil, you’ll find a soup here to match every mood. Each recipe is simple enough for a weeknight but special enough to serve at a holiday gathering, and most can be made ahead so you can enjoy more time at the table and less in the kitchen.
So grab your coziest blanket, warm up some crusty bread, and let’s dive into a collection of soups that will make your fall feel just a little more delicious.
Why You’ll Love These Fall Soups
- Cozy Comfort in a Bowl: Each soup is designed to warm you up from the inside out—perfect for chilly nights, rainy afternoons, or anytime you’re craving something soothing and satisfying.
- Seasonal & Nourishing: These recipes highlight the best flavors of fall, from roasted squash and root veggies to earthy mushrooms and hearty grains.
- Easy to Make: Whether you’re a beginner or a seasoned home cook, these soups are simple, approachable, and use everyday ingredients you probably already have on hand.
- Meal Prep Friendly: Most of these soups store beautifully in the fridge or freezer, making them perfect for make-ahead meals or busy weeknights.
- Versatile & Customizable: Dairy-free? Vegetarian? Want to add a protein? Many of these recipes can be adapted to suit your taste or dietary needs without compromising flavor.
- Crowd-Pleasing Favorites: From holiday dinners to Sunday family meals, these soups are always a hit—elegant enough for guests, cozy enough for curling up solo.
Ready to heat the stove? Let’s go!
1. Pumpkin Soup
There’s something magical about a bowl of pumpkin soup on a crisp fall day. This version is smooth, velvety, and lightly sweet with just the right amount of savory depth. The natural sweetness of pumpkin is balanced with onion, garlic, and a touch of warming spices like cinnamon and nutmeg, giving you that cozy, autumn-in-a-bowl feeling. It’s perfect for weeknight dinners, holiday starters, or when you just need something that feels like a warm hug.
The best part? Pumpkin soup is incredibly versatile—you can keep it dairy-free with coconut milk for a subtle tropical note, or use cream for a richer, more indulgent texture. Serve it with crusty bread for dipping or even a side salad for a lighter meal. Either way, you’ll have a bowl of golden comfort ready to enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups pumpkin puree (fresh or canned)
- 3 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
- Fresh parsley or pumpkin seeds, for garnish
2. Creamy Sweet Potato Soup
Sweet potatoes aren’t just for casseroles—this soup shows off their naturally creamy texture and rich flavor in the best way possible. It’s slightly sweet, beautifully orange, and packed with nutrients like vitamin A and fiber. The addition of carrots, onion, and a hint of garlic creates a depth of flavor, while a splash of cream or coconut milk turns it into a silky, luxurious bowl of goodness.
This soup is wonderful for make-ahead lunches or an easy dinner alongside some crusty bread. It’s also freezer-friendly, so you can make a big batch now and enjoy it all season long. Whether you’re making it for yourself or to impress guests, it’s one of those recipes that feels both simple and special at the same time.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- Salt and black pepper, to taste
- Fresh herbs (thyme or parsley) for garnish
3. Apple and Parsnip Soup
Apple and parsnip soup is the kind of dish that surprises you—in the best way. The sweet earthiness of parsnips pairs beautifully with the bright tartness of apples, creating a unique flavor profile that’s both comforting and fresh. A touch of onion and garlic rounds out the savory notes, while a dash of nutmeg ties it all together for that signature fall warmth.
This soup works beautifully as a starter for a holiday meal or as a light dinner paired with a salad. The texture is creamy without being heavy, and the subtle sweetness makes it a lovely change of pace from the usual fall soups. You might even convert a few non-parsnip lovers with this recipe!
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 medium parsnips, peeled and chopped
- 2 apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 4 cups vegetable broth
- ½ teaspoon ground nutmeg
- 1 cup milk, cream, or coconut milk
- Salt and black pepper, to taste
- Fresh chives or parsley, for garnish
4. Roasted Carrot and Ginger Soup
This roasted carrot and ginger soup is like sunshine in a bowl—bright, flavorful, and with just the right amount of zing from fresh ginger. Roasting the carrots first brings out their natural sweetness, and the ginger adds a little kick that warms you from the inside out. It’s healthy yet feels indulgent, thanks to its smooth and creamy texture.
It’s the kind of soup you’ll want on a chilly afternoon, paired with some toasted bread or a light sandwich. Bonus: it’s a great make-ahead recipe, and the flavor deepens even more the next day. It’s also freezer-friendly, so you can keep some on hand for quick, cozy meals all fall and winter.
Ingredients
- 1 ½ pounds carrots, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk or cream
- Salt and black pepper, to taste
- Fresh parsley or a swirl of cream, for garnish
5. Mushroom and Wild Rice Soup
If comfort had a flavor, it might just be mushroom and wild rice soup. Earthy mushrooms, nutty wild rice, and a savory broth come together for a soup that’s hearty without being heavy. The rice adds a lovely texture, while the mushrooms give it that deep, umami-rich taste that’s perfect for cooler weather.
This soup is wonderful on its own, but it also pairs beautifully with a side of crusty bread. It’s one of those dishes that’s even better the next day, so making a big batch is never a bad idea. You can easily make it vegetarian by using vegetable broth, or keep it classic with chicken broth for extra depth.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup uncooked wild rice (or a wild rice blend)
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup milk or cream
- Salt and black pepper, to taste
- Fresh parsley, for garnish
6. Curried Lentil Soup
Curried lentil soup is one of those meals that tastes like it took hours to make but comes together surprisingly quickly. Lentils simmer in a fragrant mix of curry powder, garlic, onion, and tomatoes, creating a soup that’s hearty, flavorful, and packed with plant-based protein. It’s filling enough for a main meal but light enough to enjoy for lunch.
The curry powder gives it a gentle spice without overpowering, and you can easily adjust the heat level to suit your taste. Plus, lentils cook relatively quickly, making this a perfect go-to for busy weeknights when you still want something wholesome and satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 cup dried red or green lentils, rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
7. Spiced Acorn Squash Soup
Spiced acorn squash soup is like wrapping yourself in a blanket and sitting by the fire—it’s warm, gently sweet, and full of autumn spice. Roasting the acorn squash first deepens its flavor and brings out its natural sugars, while spices like cinnamon, ginger, and a pinch of cayenne give it just enough kick to keep things interesting. The texture is silky smooth, making it a perfect starter for holiday dinners or a comforting meal on its own.
This soup is also incredibly adaptable—you can make it creamier with coconut milk, richer with cream, or keep it light with just broth. Top it with roasted pumpkin seeds, a drizzle of cream, or even a few crunchy croutons for extra flair.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of cayenne pepper (optional)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or cream
- Salt and black pepper, to taste
- Roasted pumpkin seeds, for garnish
8. Potato Leek Soup
Potato leek soup is the definition of simple comfort food. The mild sweetness of leeks pairs beautifully with the creamy, starchy goodness of potatoes, creating a smooth, velvety soup that’s satisfying yet light. It’s a classic for a reason—easy to make, budget-friendly, and always delicious.
This soup is perfect for chilly evenings and works well as a starter or a main dish with some crusty bread. You can serve it chunky for more texture or blend it completely for that silky French-style potage feel. A sprinkle of chives or crispy bacon bits on top takes it to the next level.
Ingredients
- 2 tablespoons butter or olive oil
- 3 large leeks, white and light green parts only, sliced and rinsed well
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- Salt and black pepper, to taste
- Fresh chives or crispy bacon bits, for garnish
9. Autumn Vegetable Soup
Autumn vegetable soup is the ultimate “use what you have” recipe—packed with seasonal produce like carrots, squash, potatoes, and greens, all simmered in a flavorful broth. It’s hearty without being heavy, making it perfect for lunch or a light dinner. Each spoonful tastes fresh and wholesome, with a mix of textures that keep every bite interesting.
This soup is also very forgiving—you can swap in your favorite vegetables or whatever’s in your fridge. It’s wonderful served with a sprinkle of Parmesan cheese or a side of crusty bread. Plus, it’s even better the next day, so make extra for leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced butternut squash
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups chopped kale or spinach
- Salt and black pepper, to taste
- Fresh parsley, for garnish
10. Chestnut Soup
Chestnut soup is rich, velvety, and a little bit luxurious—a true hidden gem of fall cooking. Chestnuts have a naturally sweet, nutty flavor that blends beautifully with onions, celery, and a touch of cream, creating a silky, earthy soup that feels special without being fussy. It’s the kind of dish that can easily be the star of a dinner party but is still comforting enough for a quiet night in.
Because chestnuts are softer and sweeter than other nuts, they create a naturally creamy texture when pureed. This makes the soup indulgent yet surprisingly light. Pair it with a slice of crusty bread or a side salad, and you’ve got an elegant fall meal.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 cups cooked, peeled chestnuts (store-bought or roasted at home)
- 4 cups chicken or vegetable broth
- ½ teaspoon dried thyme
- 1 cup milk or cream
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
11. Kale and White Bean Soup
Kale and white bean soup is wholesome, hearty, and loaded with flavor, making it a fall favorite for both weeknights and meal prep. The beans bring a creamy texture without adding dairy, while the kale adds a boost of nutrients and a lovely earthy taste. With onions, garlic, and a hint of herbs, the broth is savory and satisfying.
This soup is perfect on its own or with a slice of warm bread for dipping. It also keeps well in the fridge for several days, so it’s a great option for making ahead. If you like a little heat, a sprinkle of crushed red pepper takes it to the next level.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups chopped kale, stems removed
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
- Fresh parsley, for garnish
12. Turkey and Barley Soup
Turkey and barley soup is a hearty, nourishing way to use up leftover turkey from holiday dinners. The tender turkey pieces, chewy barley, and savory broth make for a soup that’s filling and deeply comforting. It’s the kind of recipe that warms you from the inside out and makes the house smell amazing as it simmers.
Barley adds a wonderful nutty flavor and a satisfying bite, making the soup substantial enough for a full meal. Plus, it’s loaded with vegetables for extra color, flavor, and nutrition. Serve it with a slice of buttered bread, and you’ve got a complete, soul-warming dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups turkey or chicken broth
- 1 cup pearl barley, rinsed
- 2 cups cooked turkey, shredded
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish
13. Butternut Squash Soup
Butternut squash soup is a fall classic for a reason—it’s creamy, slightly sweet, and full of cozy, comforting flavor. The squash gets roasted to deepen its flavor, then blended into a velvety soup that’s both nourishing and satisfying. A hint of garlic, onion, and warm spices like nutmeg or curry powder gives it depth, while a splash of cream or coconut milk adds richness.
It’s the kind of soup that’s equally perfect for a weeknight dinner or a holiday starter. It pairs beautifully with toasted bread, a crisp salad, or even a grilled cheese if you’re feeling indulgent. Best of all, it stores and reheats well, so you can enjoy the leftovers for days.
Ingredients
- 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon ground nutmeg (or 1 teaspoon curry powder, optional)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- Salt and black pepper, to taste
- Fresh thyme or pumpkin seeds, for garnish
Fall is the season for slowing down, savoring simple pleasures, and letting your kitchen fill with the comforting aromas of simmering soups. Whether you’re in the mood for something silky and spiced, chunky and hearty, or bright and veggie-packed, these 13 recipes are here to make your autumn meals effortless and satisfying.
I hope this roundup inspires you to try something new—or maybe bring back an old favorite. Pick one for a cozy weeknight dinner, share a pot with friends, or double the batch and freeze some for those busy days ahead. No matter how you enjoy them, these soups are all about warmth, comfort, and making the most of the season’s flavors. Here’s to a delicious, soul-warming fall.