Vegan Fall Soup Recipes To Warm Your Cozy Evenings

As the leaves turn golden and the air turns crisp, nothing warms the soul quite like a hearty bowl of vegan fall soup. Embracing the bounty of the season, these soups combine the natural sweetness of root vegetables, the earthiness of squash, and the comforting spices that define autumn.

Whether you’re cozying up after a long day or preparing a nourishing meal for family and friends, vegan soups offer a delicious and wholesome way to celebrate fall’s flavors. Plus, they’re perfect for anyone following a plant-based lifestyle or simply looking to eat healthier this season.

In this post, we’ll explore three delightful vegan fall soup recipes that are easy to prepare, packed with nutrients, and bursting with seasonal goodness. From creamy butternut squash to spicy pumpkin chili, these soups will keep you warm and satisfied as the days grow shorter.

Don’t forget to check out some of our other favorite plant-based recipes, like Low Calorie Vegetable Soup Recipe for Healthy Eating and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more comforting options!

Why You’ll Love These Recipes

These vegan fall soups are not only delicious but also incredibly versatile and nutritious. They make great use of seasonal produce, minimizing waste and maximizing flavor.

Each recipe is:

• Easy to make: Simple ingredients and straightforward steps make these soups perfect for cooks of all skill levels.
• Hearty and satisfying: Loaded with vegetables, legumes, and warming spices, these soups fill you up without heaviness.
• Customizable: Whether you prefer spicy, creamy, or chunky, you can tweak these recipes to suit your taste and dietary needs.
• Great for meal prep: These soups keep well in the fridge or freezer, making them ideal for busy weeknights or lunches on the go.

Ingredients

Creamy Butternut Squash Soup

• 1 medium butternut squash (about 2-3 lbs), peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Spicy Pumpkin and Lentil Chili

• 1 can (15 oz) pumpkin puree
• 1 cup dried red lentils, rinsed
• 1 bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Roasted Root Vegetable Soup

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 large onion, quartered
• 4 cloves garlic, whole
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Blender or immersion blender (for creamy soups)
• Measuring cups and spoons
• Baking sheet (for roasting vegetables)
• Colander (for rinsing lentils)

Instructions

Creamy Butternut Squash Soup

1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then spread on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. Sauté onions and garlic. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. Add roasted squash and spices. Transfer roasted squash to the pot, then stir in cinnamon and nutmeg.
4. Pour in vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
5. Blend the soup. Using an immersion blender or regular blender in batches, puree the soup until smooth.
6. Stir in coconut milk. Return the soup to the pot if needed, stir in coconut milk, and warm through. Adjust seasoning with salt and pepper.
7. Serve warm. Garnish with a sprinkle of cinnamon or fresh herbs if desired.

Spicy Pumpkin and Lentil Chili

1. Heat olive oil in a large pot. Add chopped onion and bell pepper, sautéing until soft, about 5-7 minutes.
2. Add garlic and spices. Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add lentils, pumpkin puree, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring to a boil, then simmer. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
5. Season to taste. Add salt and pepper. If the chili is too thick, add a bit more broth or water.
6. Serve hot, garnished with fresh cilantro. This chili pairs well with crusty bread or over rice.

Roasted Root Vegetable Soup

1. Preheat oven to 425°F (220°C). Toss carrots, parsnips, sweet potato, onion, and whole garlic cloves with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet.
2. Roast vegetables for 30-35 minutes until tender and caramelized, stirring halfway through.
3. Transfer roasted veggies to a large pot. Add vegetable broth and bring to a boil.
4. Simmer for 10 minutes to allow flavors to meld.
5. Blend until smooth or leave chunky. Use an immersion blender or regular blender.
6. Adjust seasoning as needed and serve warm with a drizzle of olive oil or fresh herbs.

Tips & Variations

For creamier soups, try adding a splash of unsweetened almond milk or cashew cream instead of coconut milk.

Feel free to swap vegetables based on what you have available. Sweet potatoes can replace butternut squash, or add kale and spinach for extra greens.

To make these soups spicier, add a pinch of cayenne pepper or diced jalapeño.

Leftovers freeze well. Store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

These soups are versatile and pair wonderfully with a variety of sides. Try serving them with:

• Crusty whole grain or sourdough bread (see our Vegan Bread Machine Recipe for Soft, Delicious Loaves for a homemade option).
• A fresh green salad with lemon vinaigrette to brighten the meal.
• Roasted chickpeas or pumpkin seeds sprinkled on top for crunch and added protein.
• A dollop of vegan yogurt or cashew cream for extra creaminess.

Conclusion

Vegan fall soups are a wonderful way to embrace the season’s flavors while nourishing your body with wholesome, plant-based ingredients. These recipes showcase the best of autumn—from the natural sweetness of butternut squash to the warming spices in pumpkin chili.

They’re simple enough for weeknight dinners but feel special enough for a cozy weekend meal. Plus, they store beautifully, making meal prep a breeze.

Whether you’re a seasoned vegan or simply looking to add more vegetables into your diet, these soups will become your go-to comfort foods this fall.

For more hearty and delicious plant-based recipes, be sure to explore our High Protein Vegan Soup Recipes for Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat to complement your savory dishes!

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