Fall Soup recipes bring together sweet potato, chickpeas, and coconut milk into a comforting bowl for crisp evenings. Simmered with warming spices like cumin and smoked paprika, this vegan option develops rich flavor in under 45 minutes. It’s a simple dinner solution that feels as nourishing as it is delicious, perfect for warming up after a long day.
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Table of Contents
Ingredients for Fall Soup Recipes
For the soup
- Olive Oil – A good quality one adds a rich base to the soup.
- Onion – Finely chopped for a sweet and savory foundation.
- Garlic – Minced to bring that unmistakable aromatic depth.
- Carrots – Peeled and diced for a hint of natural sweetness.
- Celery – Diced to add a subtle earthy crunch.
- Sweet Potato – Peeled and diced for a creamy, hearty texture.
- Ground Cumin – Adds a warm, earthy spice that’s essential here.
- Smoked Paprika – Brings a smoky depth that’s just irresistible.
- Vegetable Broth – The liquid base that ties everything together.
- Coconut Milk – Canned, for a creamy, luscious finish.
- Chickpeas – Cooked, drained, and rinsed for a protein-packed bite.
- Spinach – Fresh and roughly chopped for a pop of color and nutrients.
Seasoning
- Salt and Black Pepper – To taste, because seasoning is everything.
Cook Time for Easy Fall Soup Recipes
I love how this simple stovetop vegetarian soup recipe comes together so quickly on a busy weeknight. You’ll be ladling out a warm, delicious bowl in less than an hour from start to finish.
It’s the kind of hearty fall soup that makes you feel accomplished without spending all afternoon in the kitchen. In fact, this is one of my favorite slow cooker recipes to adapt for those days when I want dinner to be ready when I walk in the door.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
How to Make Vegetarian Fall Soup
Step 1: Sauté the Aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 finely chopped medium onion and cook for 3–4 minutes, stirring occasionally with a wooden spoon, until the onion turns translucent and softens.
Step 2: Build Your Flavor Base
Add 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma.
Step 3: Toast the Spices
Stir in 1 diced medium sweet potato, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Cook for 2 minutes, stirring constantly with a wooden spoon to coat the vegetables in spices and toast them lightly without burning.
Step 4: Simmer to Perfection
Pour in 4 cups vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, or until the sweet potato pieces are fork-tender.
Step 5: Finish with Creaminess and Greens
Add 1 cup canned coconut milk, 1 cup cooked chickpeas, and 1 cup roughly chopped fresh spinach to the pot. Stir gently and simmer uncovered for 5 minutes, or until the spinach wilts and the soup is uniformly heated.
Step 6: Serve and Enjoy
Season with salt and black pepper to taste. Ladle the soup into bowls and serve warm with crusty bread or a side of your choice.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few secrets that make these autumn soup recipes even more special. Here are my favorite ways to customize this cozy bowl of comfort.
- Flavor Swap: For a different twist, try curry powder instead of cumin and paprika to create a hearty coconut curry soup with spinach that will warm you from the inside out.
- Diet Tweaks: If you prefer a creamier texture without coconut, blend half the soup before adding the spinach, or check out my healthy soup recipes for more inspiration.
- Texture Fix: For a heartier meal, stir in cooked quinoa or wild rice during the last 5 minutes of cooking – it absorbs the flavors beautifully.
- Storage Tip: This soup stores wonderfully! Let it cool completely before transferring to airtight containers. It keeps in the fridge for 4 days and freezes well for up to 3 months. For more make-ahead ideas, browse my healthy fall dinner recipes collection.
Fall Soup Recipes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 medium sweet potato peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 cup cooked chickpeas drained and rinsed
- 1 cup fresh spinach roughly chopped
- Salt and black pepper to taste
Equipment
- Large pot
- spatula
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the garlic, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the sweet potato, cumin, and smoked paprika. Cook for 2 minutes to toast the spices, stirring constantly to prevent burning.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the sweet potato is tender.
- Add the coconut milk, chickpeas, and spinach to the pot. Stir well and simmer for an additional 5 minutes, or until the spinach is wilted and the soup is heated through.
- Season with salt and black pepper to taste. Serve warm with crusty bread or a side of your choice.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of my favorite things about these Fall Soup Recipes is how they nourish our bodies just as much as they comfort our souls. Each ingredient brings something special to the bowl, making it a true powerhouse of vitamins and minerals. From the beta-carotene in sweet potatoes to the plant-based protein in chickpeas, this soup truly supports your well-being during the cooler months.
I love that this simple stovetop vegetarian soup recipe packs such a nutritional punch while tasting absolutely delicious. The spinach wilts down beautifully, adding iron and antioxidants, while the coconut milk provides healthy fats that keep you feeling satisfied longer. It’s one of those healthy soup recipes that never makes you feel like you’re sacrificing flavor for nutrition.
Beyond the basic nutrients, the warming spices like cumin and smoked paprika offer digestive benefits, while the fiber-rich vegetables support gut health. For more insight on building balanced vegetable soups, I often turn to the New York Times Vegetable Soup Guide for expert techniques that maximize both flavor and nutrition in every spoonful.
| Nutrient | Benefit |
|---|---|
| Sweet Potato | Rich in vitamin A and fiber for immune support |
| Chickpeas | Plant-based protein and iron for sustained energy |
| Spinach | Antioxidants and vitamins for overall wellness |
| Coconut Milk | Healthy fats for nutrient absorption and satisfaction |
When I want to turn this into a complete meal, I sometimes add a scoop of quinoa from my quinoa chickpea salad recipe for extra protein and texture. It makes this already hearty fall soup even more substantial and nourishing.
A Lighter Version of Easy Fall Soup Recipes
Sometimes we want all the cozy comfort of fall soups but with a lighter touch, and I’ve found a few simple tweaks that work beautifully. For those days when you’re craving something less rich but equally satisfying, these adjustments create a wonderful lighter version that still feels indulgent.
Instead of full-fat coconut milk, try using light coconut milk or even unsweetened almond milk for a creamier texture without the extra calories. You can also increase the vegetable broth slightly and puree half the soup before adding the spinach – this creates a naturally creamy base without needing as much fat. I often use this technique in my vegan burrito bowl recipes too, where texture plays such an important role.
For an even heartier but still light option, add extra vegetables like zucchini, mushrooms, or kale. They bulk up the soup beautifully while keeping it low in calories but high in nutrients. If you’re watching your carbohydrate intake, you can reduce the sweet potato slightly and add more celery and carrots instead – they provide that wonderful sweetness without as many carbs.
When I’m creating lighter versions, I often draw inspiration from my Greek chickpea salad which uses similar ingredients in a fresh, vibrant way. The key is maintaining those beautiful flavors while adjusting the components to suit your dietary needs.
Thoughtful Tips for Special Diets
I know many of you, like me, sometimes need to adapt recipes for special dietary needs, whether it’s for yourself or loved ones around your table. When my cousin was diagnosed as prediabetic a few years back, I started paying closer attention to how I could make our family favorites more blood sugar friendly without losing their soul-warming qualities.
For those watching their sugar intake, this soup already works beautifully as it relies on natural sweetness from vegetables rather than added sugars. To make it even more diabetic-friendly, you can increase the fiber content by adding more chickpeas or including some lentils, which help slow glucose absorption. I also find that using a natural sweetener like a touch of stevia can enhance the natural sweetness if needed, though this soup usually doesn’t require it.
Portion control is another simple way to keep things sugar-conscious – serving a smaller bowl alongside a large green salad makes a balanced meal that won’t spike blood sugar. For those on low glycemic diets, remember that the sweet potatoes and carrots do contain natural sugars, so you might want to reduce them slightly and add more celery, onions, and leafy greens instead.
The beautiful thing about these Fall Soup Recipes is how adaptable they are to different needs while still tasting absolutely delicious. With a few thoughtful tweaks, everyone can enjoy a warm, comforting bowl that fits their dietary requirements.
How to Serve Fall Soup Recipes
I’ll never forget the first time I served this soup to my extended family during our annual autumn gathering. The leaves were turning brilliant shades of orange and red outside the kitchen window, and the scent of warm spices filled our home as everyone arrived chilled from the crisp air. That moment when they took their first spoonful and sighed with contentment – that’s when I knew this hearty fall soup would become a family tradition.
For the perfect presentation, I love serving this warm spiced soup with crusty bread in rustic bowls that make everyone feel right at home. A drizzle of good olive oil and a sprinkle of smoked paprika on top adds visual appeal and enhances the flavors. If I’m feeling fancy, I’ll garnish with some toasted pumpkin seeds or a few fresh herbs from my garden.
This savory roasted vegetable autumn soup pairs beautifully with a simple green salad or some roasted vegetables on the side. For a heartier meal, I sometimes serve it alongside my grilled sweet potato wedges or a scoop of quinoa. And if you’re planning a full autumn feast, this soup makes a wonderful starter for my healthy Thanksgiving sides collection.
Don’t be afraid to get creative with your serving ideas – this soup is just as delicious served in mugs for a casual gathering as it is in beautiful bowls for a dinner party. However you choose to serve it, this creamy spiced sweet potato chickpea soup always brings warmth and comfort to any autumn table.
Mistakes to Avoid
I’ve made my share of mistakes with these Fall Soup Recipes over the years, especially when I first started experimenting in my Provence kitchen. I’ll never forget the time I got overenthusiastic with the cumin and ended up with a soup that tasted more like a spice jar than a cozy autumn meal. Learning from those missteps has helped me perfect this simple stovetop vegetarian soup recipe.
One common error is rushing the sauté step. If you don’t cook the onions, garlic, and spices until they’re truly fragrant, you’ll miss out on the deep, layered flavors that make this creamy spiced sweet potato chickpea soup so special. Take your time here – that sizzle and aroma are building your flavor foundation.
Another mistake I see is adding the spinach too early. If you toss it in before the sweet potatoes are tender, it will overcook and lose its vibrant color and nutrients. Wait until the very end, just letting it wilt gently in the hot broth. For more guidance on perfect vegetable cooking times, I often consult the New York Times Vegetable Soup Guide for expert advice.
Finally, don’t skip toasting your spices! That quick minute in the pot awakens their essential oils and makes all the difference between flat and fantastic flavor. I learned this lesson while making my Mexican sweet potato chicken soup – that extra care transforms everything.
Remember, making these Fall Soup Recipes is about patience and love. Each small step adds up to a bowl that truly comforts both body and soul.
How to Store Fall Soup Recipes
When my grandmother taught me to make her vegetable soup, she always said “The flavors need to get to know each other overnight.” She was right – these Fall Soup Recipes taste even better the next day after the ingredients have mingled. I still smile remembering how she’d stash her big soup pot in what she called the “chill cabinet” on her back porch during autumn.
For storing your savory roasted vegetable autumn soup, let it cool completely before transferring to airtight containers. Glass jars or BPA-free plastic work beautifully. This hearty coconut curry soup with spinach will keep beautifully in the refrigerator for up to 5 days, making it perfect for busy weeknights.
If you want to freeze it, leave out the coconut milk until reheating as it can separate when frozen. The base soup freezes wonderfully for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and gently reheat on the stove, stirring in the coconut milk at the end.
To reheat, warm slowly over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or water. For more make-ahead inspiration, check out my slow cooker recipes that are perfect for chilly days.
Whether you’re meal prepping for the week or saving leftovers for later, proper storage ensures your fall soup recipes stay delicious and ready to warm you whenever needed.
Try This Fall Soup Recipes Yourself
I’ll never forget the first autumn I spent in Provence, watching the leaves turn golden while the markets filled with plump sweet potatoes and vibrant spinach. That’s when I created this hearty fall soup that’s become my seasonal signature. There’s something magical about stirring a pot of soup as the air turns crisp outside your window.
I encourage you to try these Fall Soup Recipes yourself and make them your own. Add your favorite seasonal vegetables, adjust the spices to your taste, or make it extra creamy with more coconut milk. This vegetarian fall soup is wonderfully adaptable to what you have on hand.
If you love this recipe, you might also enjoy my tom kha gai soup for another coconut-infused option, or my classic chicken soup recipe when you want something traditional. For more autumn inspiration, browse my collection of healthy fall dinner recipes that celebrate the season’s best flavors.
However you choose to enjoy it, I hope this warm spiced soup with crusty bread brings as much comfort to your table as it has to mine. Share it with loved ones, savor it alone with a good book, or pack it for a cozy lunch – it’s truly one of those easy fall soup recipes that feels like a hug in a bowl.
Frequently Asked Questions
Fall soup recipes easy?
Absolutely! This is one of my easiest fall soup recipes that comes together in under 45 minutes with simple ingredients. The stovetop method means you can have a comforting bowl ready without any complicated steps or special equipment.
Butternut squash soup?
While this recipe features sweet potatoes, you can absolutely substitute butternut squash for a different autumn twist. The cooking method remains the same, and the squash pairs beautifully with the warm spices and coconut milk in this creamy soup base.
Best soup recipes?
This hearty fall soup is definitely among my personal best soup recipes for autumn. It combines nourishing ingredients, warming spices, and creamy texture that makes it stand out. For more inspiration, check out my healthy soup recipes collection for year-round ideas.
Soup recipes for winter?
This recipe transitions beautifully into winter with its hearty, warming qualities. The spices provide warmth from within, while the creamy base feels nourishing during colder months. You can make it even heartier by adding more root vegetables or legumes.
Easy soup recipes with few ingredients?
This simple stovetop vegetarian soup recipe uses just 10 main ingredients, most of which are pantry staples. The beauty is in how these few components create complex flavors through careful cooking and spicing. It’s perfect when you want maximum flavor with minimal shopping.
Minestrone soup recipe?
While this isn’t a traditional minestrone, it shares the hearty, vegetable-packed spirit. If you’re craving classic minestrone, the techniques here – sautéing vegetables, building flavor layers, and adding greens at the end – will serve you well in making any vegetable soup masterpiece.
Cozy Fall Recipes to Warm Your Season
As the leaves turn and the air chills, nothing comforts like these autumn-inspired dishes that celebrate the season’s best flavors.
Roasted Sweet Potato Kale Quinoa Salad – A hearty, nutrient-packed salad with warm spices and creamy goat cheese.
Southwest Sweet Potato Black Bean Dip – A warmly spiced, creamy dip perfect for game day gatherings or cozy nights in.
Maple Pecan Roasted Sweet Potatoes – Sweet, savory, and crunchy – these will disappear from your holiday table.
Grilled Sweet Potato Wedges – Smoky, tender wedges that make any soup meal feel complete.
