As the weather cools, a warm bowl of soup or stew brings the best of fall to the table. These recipes use seasonal produce like pumpkin, sweet potatoes, and butternut squash, plus hearty meats and warming spices such as cinnamon, cumin, and thyme. Whether you want something creamy or chunky, these dishes are perfect for chilly nights.
Butternut squash soup starts by peeling, cubing, and tossing the squash with olive oil, then roasting at 400°F for 30–35 minutes until tender and slightly caramelized. Sauté onions, garlic, and carrots in a large pot, add broth, the roasted squash, and spices like cumin, cinnamon, nutmeg, and a pinch of paprika. Simmer 10–15 minutes, then puree until smooth with an immersion or regular blender. Stir in heavy cream or coconut milk for richness, and garnish with chopped sage, a swirl of sour cream, or toasted pumpkin seeds. Serve with crusty bread.
Roasted squash and warm spices give this soup a cozy sweetness. Add cayenne or chili flakes for heat if you like. It works as a starter or a main, and its bright color and deep flavor make it a fall favorite.
Pumpkin and lentil stew combines pumpkin’s sweetness with the earthiness of lentils. Sauté onions, garlic, and carrots, then add diced pumpkin or pumpkin puree, vegetable broth, red lentils, and spices such as cumin, coriander, paprika, and cinnamon. Simmer 25–30 minutes until the pumpkin is tender and the lentils have softened and thickened the stew. For heat, add cayenne or chili powder. Stir in coconut milk or cream for extra creaminess, and finish with parsley or cilantro. Serve with bread or over rice.
This filling one-pot meal is rich in protein and vitamins, and the warm spices highlight the pumpkin’s flavor—ideal for cool evenings.
Sweet potato and black bean soup pairs sweet potatoes with hearty black beans. Sauté onions, garlic, and bell peppers, then add cubed sweet potatoes, canned black beans, broth, and spices like cumin, paprika, and thyme. Simmer 20–25 minutes until the potatoes are tender. Blend part of the soup for creaminess or leave it chunky. Season with salt, pepper, and lime juice, and top with cilantro and sour cream or Greek yogurt. Serve with cornbread or tortilla chips for crunch.
The sweet potatoes and black beans make a balanced, filling soup that can stand alone as a meal.
Beef and barley stew is a classic comfort dish. Brown chunks of stew beef in a large pot, remove them, then cook onions, garlic, carrots, and celery until soft. Return the beef, add beef broth, water, a bay leaf, and barley, and simmer for about 1½ hours until the meat and barley are tender. Season with thyme, rosemary, salt, pepper, and finish with a splash of vinegar for brightness. Serve with rustic bread to soak up the broth.
Slow simmering lets the barley absorb the rich flavors and makes the meat tender; this stew often tastes even better the next day.
Chicken and sweet potato stew uses bone-in thighs or breasts browned first, then set aside. Sauté onions, garlic, and carrots, add diced sweet potatoes and chicken broth, then return the chicken and simmer 30–40 minutes until cooked and the potatoes are tender. Shred the chicken into the stew or leave whole. For creaminess, stir in coconut milk or cream and season with salt and pepper. Serve with crusty bread or rice.
The sweet potatoes’ natural sweetness pairs well with savory chicken and warming spices like cumin and paprika, making a hearty but light meal.
Creamy pumpkin and spinach soup starts by sautéing onions, garlic, and carrots, then adding canned pumpkin purée and vegetable broth. Simmer 20 minutes, blend until smooth, and stir in fresh spinach to wilt. Add heavy cream or coconut milk for richness and top with roasted pumpkin seeds or grated parmesan. A touch of cinnamon or nutmeg enhances the autumn flavors. Serve with garlic bread or a simple salad.
This combines pumpkin’s richness with fresh spinach for a sweet-and-savory balance and a silky finish.
Apple and butternut squash soup showcases fall produce by roasting cubed squash with olive oil, salt, and pepper until caramelized. Sauté onions, garlic, and apple slices, add the roasted squash, vegetable broth, thyme, and sage, then simmer about 20 minutes. Blend until smooth and add coconut milk or cream for extra creaminess. Season with salt, pepper, and a dash of cinnamon or nutmeg, and top with roasted pumpkin seeds or rustic bread.
The apples bring bright sweetness that complements the earthy squash, while sage and thyme deepen the fall flavors.
Beef and pumpkin stew pairs tender beef with pumpkin and root vegetables. Brown stew meat, then sauté onions, garlic, and celery. Add diced pumpkin, potatoes, and carrots, pour in beef broth, and add thyme, rosemary, and bay leaves. Simmer 1–1.5 hours until the beef and pumpkin are tender. Season with salt, pepper, and a pinch of paprika. Serve with warm bread or over rice for a hearty meal.
The pumpkin adds a subtle sweetness that balances the savory beef and vegetables after long simmering.
Potato and leek soup is simple and soothing. Sauté chopped leeks and garlic in butter, add diced potatoes, broth, and a bay leaf, and simmer about 25 minutes until the potatoes are soft. Blend until mostly smooth, leaving a few chunks if you like, and season with salt, pepper, and thyme. Finish with a swirl of cream for richness and serve with crusty bread.
The mild flavor of leeks and the creamy potatoes make this an ideal, easy fall dinner.
Chicken, sweet potato, and kale stew is a nourishing mix of protein and vegetables. Sauté onions, garlic, and celery, add diced sweet potatoes, chicken thighs, and chicken broth, and season with thyme, paprika, and cumin. Simmer about 30 minutes until the chicken is cooked and the potatoes tender. Stir in chopped kale during the last 10 minutes until wilted, and add lemon juice for brightness. Adjust salt and pepper to taste and serve with whole-grain bread.
The sweet potatoes, savory chicken, and bitter kale create a balanced, warming meal that’s both filling and healthy.
Carrot and ginger soup is light and bright. Sauté onions and garlic, add sliced carrots, grated fresh ginger, and vegetable broth, bring to a boil, then simmer 20–25 minutes until tender. Blend until smooth, season with salt, pepper, and a pinch of nutmeg, and stir in coconut milk or a dollop of cream for extra richness. Serve with a light salad or crusty bread.
The sweet carrots and warm ginger make a comforting yet refreshing fall soup with a silky finish.
