Cinnamon, ginger, pumpkin: the best fall flavors bring warm comfort and delicious nourishment when mixed together into a pot of soup. Harvest veggies, warm spices and fresh herbs are just what the doctor ordered as the weather gets cooler and the days get shorter. Curling up on the couch with a hot cup of soup is the perfect way to cope with seasonal changes.

These aren’t your mom’s chicken noodle soup, but comfort and health-consciousness come together in this collection of hearty soup recipes. Paleo-friendly with plant-based options, get warm and cozy with a big bowl of savory soup!

Recipe from Two Peas and Their Pod

This healthy and hearty soup is vegan, gluten-free, and perfect for a chilly fall day.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 bay leaves
2 tbsp fresh thyme, minced
1 8 oz package of white mushrooms, stems removed and sliced
1 8 oz package cremini mushrooms, stems removed and sliced
2 qt low sodium vegetable broth
½ cup quinoa, rinsed
Salt and black pepper, to taste

Directions

1. Place a soup pot over medium heat and coat with olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
2. Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and continue to simmer for 20 minutes, stirring occasionally.
3. Season with salt and black pepper to taste. Ladle into bowls and serve!

Note: This soup also freezes well. Place cool soup in an airtight container and freeze for up to one month.

Recipe from Nourish Every Day 

This creamy coconut ginger pumpkin soup is delicious and nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Make it with your favorite chicken broth, or use vegetable stock for a plant-based, vegan soup.

Ingredients

2 lbs pumpkin
2 cups chicken or vegetable stock
1 cup coconut milk
4 tbsp fresh ginger
1 tsp ground cumin
½ tsp ground cinnamon
2 tbsp extra virgin olive oil
salt and pepper, to taste

Directions

1. Preheat oven to 350º F and line a large tray with baking paper (or use a non-stick tray).
2. Peel the pumpkin and cut into even-sized chunks. Place on the tray, drizzle olive oil and toss around with your hands to coat. Roast pumpkin in the oven for approximately 45 minutes. The pumpkin should be soft and starting to caramelize at the edges.
3. While the pumpkin is roasting, peel the ginger and gather the rest of the ingredients.
4. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin, and cinnamon into blender jug. Blend until super smooth.
5. To serve, heat soup in a saucepan. Season with salt and pepper to taste, then portion into bowls. Serves 4.

Recipe from Bakerita

This cauliflower leek soup tastes just like potato leek soup – it’s incredibly flavorful and super creamy, but without any dairy! Made in just 30 minutes, this Paleo + Whole30-approved soup (with vegan option) will definitely warm you up.

Ingredients

2 tbsp olive oil
1 medium onion, sliced
2 leeks, thinly sliced (white part only)
1 large head or 2 small heads cauliflower
4 cups chicken or vegetable stock
1 tsp dried thyme
3-5 cloves roasted garlic, optional
½ of 1 fresh lemon
Salt and pepper, to taste

To garnish:

Prosciutto or bacon bits, optional
Green onions, sliced

Directions

1. In a large sauté pan, heat two tablespoons of olive oil over medium heat. Add the leeks and onions, and sauté until the onions start to caramelize and leeks start to turn golden brown.
2. Add the cauliflower and sauté until it starts to brown. Add chicken or vegetable stock and dried thyme and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
3. Add roasted garlic, if using, and lemon juice and use an immersion blender to puree the soup until smooth. You can also ladle the soup into a blender to blend until smooth.
4. Taste the soup for seasoning and add salt and pepper to taste. If too thick, thin it out with a bit of extra stock.
5. Serve with a drizzle of olive oil, crispy prosciutto (optional), and green onions. Serves 4.

Warm spices and seasonal vegetables are the perfect pick this time of year. Stay warm and cozy all fall with these simmering soups filled with autumn’s best! In need of more cozy comfort? Check out these delicious baked apple recipes in our Ultimate Apple Recipes for Fall post. What’s your favorite fall comfort food?