This post may include affiliate links; for details, see our disclosure policy.

These fall soup recipes are cozy, warm, and autumnal! Ladle up a bowl for the best way to enjoy the flavors of the season.

Fall soup recipes

When the air gets a certain chill, it’s like a switch flips: time for all the fall soup recipes! This time of year is ideal for cozying up to a bowl of bright orange squash puree, or a hearty mix of mushrooms and barley. These fall soups highlight the produce and flavors of the season, like squashes, sweet potato, pumpkin, potatoes, kale, mushrooms, carrots and wild rice. There are endless variations on theme, so soup-ing never gets old!

And now…our top fall soup recipes for the season!

More soup ideas

Love making one pot meals? Here are a few more collections to inspire you with fall soups:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chili

25 Fall Soup Recipes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This pumpkin chili recipe is hearty and cozy: the ideal crowd-pleasing meal! Pumpkin adds a creamy body this easy dinner. Want to add meat? See the notes below. 


Ingredients

Scale
  • 2 tablespoons butter or olive oil*
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 green pepper, small diced
  • 1 small sweet potato, small diced
  • 15-ounce can pumpkin puree
  • 1 28-ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • 15-ounce can kidney beans, drained and rinsed
  • 15-ounce can pinto beans, drained and rinsed
  • 1 cup water
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¼ teaspoon cinnamon
  • 1 ½ teaspoons kosher salt
  • For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
  2. Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon and kosher salt. 
  3. Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender.
  4. Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.  

Notes

*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Fall soup recipes, fall soups, fall soup, soup recipes fall

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.