Seasonal Soups to Warm You Up This Fall

Soup is the optimal dish at any time of year, but it shines brightly in the autumnal months as the weather gets brisker and a bit more biting.  A bowl of warm, fresh seasonal soup is always met with an appreciative glance as the temperatures start and continue to drop, so try out a recipe from SpruceEats’ collection of soup recipes that will warm the coldest of palettes.

Minestrone Soup

The Italian minestrone soup is known as a great kitchen sink soup, as it’s easily adapted to accommodate any vegetable in your fridge.  The base of the soup is made of tomatoes, and you are to add carrots, celery, green beans, zucchini, garlic, fresh basil, and seasonings. Toward the end of cooking, you can add in pasta shells to make it more filling. Alternatively, for those not necessarily vegetarian, a traditional minestrone can be obtained with the traditional ingredients of carrots, celery, beans, spinach, and pasta simmering in the tomato broth base. Add in some browned italian sausage or ground beef for a meaty flavor that is heart and made ever-more easy when it’s made in an instant pot.

Instant Pot Potato Soup

Okay sometimes one member of the family is genuinely craving soup, and sometimes soup is the cooking option that requires less effort on the part of the chef. If that is the case, and the preparer of dinner is busy in all other areas of their life, then this quick recipe is a godsend. The instant pot potato soup is a creamy, hearty collection that is flavored with shallots, thyme, and garlic. It can be ready in just 30 minutes, but as you can imagine, the flavor is made ever-better by allowing a longer cooking time. Be sure to top off every bowl just as you would a baked potato on a cheat day by adding bacon, sour cream, chives, and cheddar cheese.

Easy Vegetarian Pumpkin Soup

No single vegetable is associated with the autumnal weather, decor, and general season than the pumpkin, as is evidenced by every supermarket produce display, front porch, and corporate coffee drink. Though, just because it’s a popular fall recipe go-to doesn’t mean there’s not something to be gained from it; enter: the vegetarian pumpkin seasonal soup- perfect for any vegan or vegetarian. This recipe is not only healthy, but it’s quick and simple to make, as it only takes approximately fifteen minutes by using canned pumpkin puree, vegetable broth, soy, milk, and spices to make your kitchen smell like a great harvest.

Low-Fat Broccoli Soup

This broccoli soup may be healthy and low in fat, but it’s just as creamy and rich-tasting as its high-fat-concentrated counterpart. The body of the soup is made by the additions of low-fat milk and potatoes, but the broccoli shines through. This dish is best served as a dinner’s first course, especially when it’s topped with toasted pumpkin seeds or garlic croutons for those looking for a crunch-heavy texture.

Beet and Cabbage Borscht

Hailing from Russia is the powerful beet-laden borscht, and it’s perfect to take in during the gentle cold months of Fall. This bright red borscht seasonal soup is chock full of roasted beets, onions, cabbage, and white beans. Aside from warming up anyone on a cold evening, a pot of this hearty red soup can be frozen easily for reheating later in the season. To make your dish shine brighters, be sure to ass freshly chopped dill and a spoonful of Greek yogurt, crème fraîche, or sour cream.

Celeriac and Parsnip Soup

This Fall recipe classic is immensely tastier than the sum of its parts. Begin by roasting the vegetables to give a deeper caramelized flavor, and then blend until the texture is silky smooth for an elegant presentation when topped with croutons and a dollop of pesto or sour cream.

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Healthy Fall Pumpkin Chili Recipe

Healthy fall pumpkin chili recipe. What more could you ask for in a recipe to start of your October!? This pumpkin chili recipe is an autumn favorite. Not only is it healthy, but it’s loaded with delicious ingredients and big, bold flavors. A good chili recipe is the perfect fall staple that is great to make for friends and family on the weekends for a get together and it can even work as left overs for a few days into the week. This simple recipe will quickly become a fall favorite! It’s comforting, cozy, and deviously savory.



  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp pumpkin pie spice
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green + 1 orange/yellow bell pepper, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 3 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1/2 cup pure pumpkin puree
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional


  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.


Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
Make it meatless by using veggie broth and omitting turkey.

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Baked Honeycrisp Apples


What better way to celebrate the first day of fall than an amazing baked apple recipe!? Can you imagine how marvelous your house will smell after these bits of heaven have been baking in your oven? This recipe, which you can read more about here, is sure to satisfy everyone in your house- especially after you add a scoop of vanilla ice cream on the side.



  1. 4 – Honeycrisp apples
  2. 1/2 cup brown sugar
  3. 2 tsp ground cinnamon
  4. 1/4 cup dried cranberries
  5. 1/4 cup chopped walnuts
  6. 4 tblsp butter
  7. creamy caramel sauce (optional)
  8. vanilla ice cream (optional)



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Slice approximately 1/3 off of the top of the apples and scoop out the core, leaving a well in the center.
  3. In a bowl, mix brown sugar, cinnamon, cranberries and walnuts (using a spoon or fork) until blended.
  4. Stuff each apple with 1/4 of brown sugar mixture.
  5. Place apples in a deep baking dish, topping each apple with 1 tblsp butter and a sprinkle of cinnamon.
  6. Pour about 1/2″ of water into the baking pan, around the apples, and bake for 50 – 60 minutes, until apples are tender.
  7. Serve warm, topped with caramel sauce drizzled on top of each apple, if desired.
  8. Also excellent served with vanilla or butter pecan ice cream.


  1. Keep an eye on the water level when baking. Add more water, if needed, to prevent the apples from drying out.