Autumn Soup Recipes Vegan Lovers Will Adore

As the crisp autumn air settles in, there’s nothing quite like the comfort of a warm, hearty soup to soothe the soul and celebrate the season’s bounty. Autumn offers an abundance of vibrant vegetables and rich flavors that blend beautifully into nourishing vegan soups.

Whether you’re looking to cozy up after a long day or impress guests with a colorful, wholesome dish, these vegan autumn soup recipes are perfect for any occasion.

From creamy butternut squash to spicy pumpkin chili, these soups highlight the best of fall produce, packed with nutrients and deep, satisfying flavors. They are simple to prepare, making them ideal for busy weeknights or leisurely weekend meals.

Plus, they’re completely plant-based, making them a fantastic choice for vegans and anyone looking to add more wholesome meals to their diet.

Why You’ll Love This Recipe

These autumn vegan soups are more than just delicious—they’re a celebration of seasonal ingredients that nourish your body and warm your heart.

• Nutritious and wholesome: Loaded with fiber, vitamins, and antioxidants from fresh vegetables and legumes.
• Comforting and filling: Perfect for chilly days, these soups provide a satisfying meal in a bowl.
• Easy to customize: Each recipe can be adapted with your favorite vegetables or spices.
• Budget-friendly: Made with pantry staples and seasonal produce, these soups are economical and accessible.
• Perfect for meal prep: These soups store well and taste even better the next day.

Ingredients

Classic Butternut Squash Soup

• 1 medium butternut squash (about 2-3 pounds), peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Hearty Pumpkin and Lentil Soup

• 1 small pumpkin (or 2 cups pumpkin puree)
• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Spiced Apple and Carrot Soup

• 3 large carrots, peeled and chopped
• 2 apples (preferably tart), peeled and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Equipment

• Large soup pot or Dutch oven
• Sharp chef’s knife for chopping vegetables
• Cutting board
• Wooden spoon or spatula for stirring
• Immersion blender or regular blender for pureeing
• Measuring cups and spoons
• Ladle for serving

Instructions

Classic Butternut Squash Soup

1. Prepare the squash: Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
2. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; cook until translucent and fragrant, about 5 minutes.
3. Add squash and spices: Stir in the cubed squash and ground cinnamon. Cook for 2-3 minutes to toast the spices.
4. Add broth and simmer: Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
5. Blend the soup: Use an immersion blender or transfer soup in batches to a blender. Purée until smooth and creamy.
6. Add coconut milk: Stir in the coconut milk and heat through for another 5 minutes. Adjust seasoning with salt and pepper.
7. Serve: Ladle soup into bowls and garnish with fresh sage leaves, if desired.

Hearty Pumpkin and Lentil Soup

1. Prepare pumpkin: Peel and cube the pumpkin or use canned pumpkin puree.
2. Sauté vegetables: Heat olive oil in a pot, add onion and carrots, cook until soft, about 5 minutes.
3. Add spices and lentils: Stir in cumin and smoked paprika, then add lentils and pumpkin.
4. Add broth and cook: Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes until lentils and pumpkin are tender.
5. Blend (optional): For a creamier texture, blend half the soup and stir it back in, or leave chunky if preferred.
6. Season and serve: Add salt and pepper to taste. Garnish with fresh cilantro before serving.

Spiced Apple and Carrot Soup

1. Sauté aromatics: In a soup pot, heat olive oil. Add onion and cook until softened.
2. Add carrots and apples: Stir in chopped carrots and apples, cook for 3-4 minutes.
3. Spice it up: Add ground ginger and cinnamon, stirring to coat the vegetables.
4. Add broth and simmer: Pour in vegetable broth, bring to boil, then simmer until carrots are tender, about 20 minutes.
5. Blend until smooth: Use an immersion blender or transfer to a blender to purée the soup.
6. Adjust seasoning: Add salt and pepper to taste.
7. Serve with thyme: Garnish each bowl with fresh thyme leaves.

Tips & Variations

“To deepen the flavor, roast your squash or pumpkin before adding it to the soup. It adds a caramelized sweetness that’s irresistible!”

• Make it spicy: Add a pinch of cayenne pepper or red chili flakes to any soup for a warming kick.
• Use seasonal greens: Stir in kale or spinach during the last 5 minutes of cooking for added nutrition.
• Boost protein: Add cooked chickpeas or white beans to make the soups heartier.
• Swap coconut milk: Use almond or oat milk for a different creaminess without coconut flavor.
• Freeze for later: These soups freeze beautifully in airtight containers for up to 3 months.
• Try different herbs: Rosemary, thyme, or sage pair wonderfully with autumn flavors.

Nutrition Facts

Serving Suggestions

For a complete autumn meal, serve your vegan soups with crusty bread or homemade rolls. Try pairing the butternut squash soup with the Hamburger Bun Sourdough Recipe for a rustic touch.

The pumpkin and lentil soup pairs wonderfully with a fresh green salad or a side of roasted veggies. For a sweet treat afterward, you might enjoy the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

For the apple and carrot soup, a light drizzle of olive oil and a sprinkle of toasted pumpkin seeds add a lovely texture. Complement this soup with the delightful Glazed Twist Donut Recipe for a cozy autumn afternoon.

Conclusion

These vegan autumn soup recipes are the perfect way to embrace the flavors of the season while nourishing your body with wholesome, plant-based ingredients. Their versatility allows you to experiment with different vegetables and spices, ensuring you never get bored.

Not only do these soups provide comfort during chilly weather, but they also make for easy meal prep and impressive dishes to share with friends and family.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals into your routine, these recipes are approachable, delicious, and satisfying. So grab your favorite autumn vegetables, warm up your kitchen, and indulge in the cozy goodness of these vibrant soups.

Happy cooking and stay warm!

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