25+ Irresistible Harvest Soup Recipes Perfect for Hearty Meals

As the crisp autumn air begins to settle in, there’s nothing quite as comforting as a warm bowl of soup.

Whether you’re looking for something hearty to nourish your body or a light, fragrant blend to savor with crusty bread, harvest soups are the perfect fall meal.

With an abundance of seasonal produce like squash, pumpkins, root vegetables, and kale, harvest soups offer a rich variety of flavors, textures, and health benefits.

These soups are easy to prepare, filling, and can be customized to suit your personal tastes.

In this post, we’ve gathered 25+ of the best harvest soup recipes that celebrate the vibrant flavors of autumn.

Get ready to cozy up and enjoy the heartwarming goodness of fall in every spoonful!

25+ Irresistible Harvest Soup Recipes Perfect for Hearty Meals

There’s no better way to embrace the autumn season than with a bowl of delicious harvest soup.

The variety of ingredients—pumpkin, sweet potatoes, root vegetables, and leafy greens—creates a symphony of flavors that warm your soul.

Whether you prefer creamy, hearty, or broth-based soups, this collection of 25+ harvest soup recipes offers something for everyone.

These soups are not only easy to make but also packed with nutritious ingredients, making them perfect for family dinners, gatherings, or a solo night of comfort food.

So, gather your ingredients, embrace the seasonal bounty, and let these soups bring the taste of fall into your home.

Hearty Pumpkin and Sweet Potato Harvest Soup

This rich, velvety pumpkin and sweet potato soup is perfect for those chilly fall evenings. With a blend of warm spices, creamy coconut milk, and the natural sweetness of pumpkin and sweet potatoes, this soup is comforting, nutritious, and bursting with fall flavors. It’s an ideal option for a cozy lunch or a comforting starter for dinner, perfect for savoring the season’s best produce.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin puree (canned or fresh)
• 2 medium sweet potatoes, peeled and cubed
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the pumpkin puree, sweet potato cubes, cinnamon, and nutmeg. Stir well to combine the spices with the pumpkin and sweet potato.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
5. Stir in the coconut milk, and season with salt and pepper. Reheat gently if needed.
6. Serve warm, garnished with fresh thyme if desired.

This pumpkin and sweet potato soup celebrates the season’s best flavors, offering a creamy, spiced dish perfect for sharing. Enjoy a bowl of this comforting soup with a side of crusty bread for a complete meal that will keep you warm and satisfied.

Autumn Harvest Butternut Squash and Apple Soup

A blend of sweet and savory, this butternut squash and apple soup is a delightful way to welcome fall. The earthy flavors of roasted squash pair wonderfully with the natural sweetness of apples, making it a balanced and flavorful bowl of soup. A touch of sage and nutmeg adds warmth, making this soup a perfect choice for a cozy, satisfying meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium apples, peeled, cored, and chopped
• 4 cups vegetable broth
• ½ tsp ground sage
• ¼ tsp ground nutmeg
• 1 cup heavy cream or coconut milk (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 20–25 minutes or until tender and slightly caramelized.
2. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the chopped apples, roasted squash, vegetable broth, sage, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until apples and squash are very tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the cream or coconut milk, if desired, for a creamier texture. Season with additional salt and pepper to taste.
6. Serve warm, garnished with a drizzle of cream and a sprinkle of sage if desired.

This butternut squash and apple soup brings out the sweetness of seasonal produce while providing a cozy, smooth texture. Whether served as an appetizer or a main dish, it’s a crowd-pleaser that captures the spirit of autumn in each bite.

Rustic Harvest Vegetable and Barley Soup

Loaded with a mix of seasonal vegetables, hearty barley, and aromatic herbs, this rustic soup is as nourishing as it is delicious. Perfect for using up a variety of autumn vegetables, this soup is hearty enough to serve as a main course. With its wholesome ingredients and cozy flavors, it’s a fantastic choice for chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium parsnip, chopped
• 1 large zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup pearl barley
• 6 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, carrots, celery, and parsnip. Cook for an additional 5 minutes, stirring occasionally.
2. Add the diced zucchini, tomatoes, barley, vegetable broth, bay leaves, and thyme. Stir well and bring the mixture to a boil.
3. Reduce the heat and simmer for 45 minutes to 1 hour, or until the barley and vegetables are tender.
4. Season with salt and pepper to taste. Remove the bay leaves before serving.
5. Ladle the soup into bowls and garnish with fresh parsley if desired.

This harvest vegetable and barley soup is a warm, filling dish packed with seasonal vegetables and wholesome grains. It’s perfect for feeding a crowd or meal-prepping for the week, bringing the earthy flavors of fall into a bowl that nourishes the body and soul.

Creamy Cauliflower and Carrot Harvest Soup

This creamy cauliflower and carrot soup is both hearty and healthy, perfect for cozying up on a chilly fall day. Cauliflower and carrots blend together to create a velvety texture, with garlic and onion adding depth of flavor. Topped with crispy croutons or a sprinkle of fresh herbs, this soup is both nourishing and flavorful—a great option for a light dinner or lunch that highlights the best of fall produce.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head of cauliflower, chopped into florets
• 3 large carrots, sliced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the cauliflower florets and sliced carrots to the pot. Stir well to combine with the garlic and onion.
3. Pour in the vegetable broth, add thyme, and bring to a boil. Reduce the heat, cover, and simmer for 20–25 minutes, until the vegetables are very tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Reheat gently if needed.
6. Serve warm, garnished with fresh parsley or chives.

This creamy cauliflower and carrot soup is a deliciously smooth way to enjoy nutritious fall vegetables. With its silky texture and delicate flavor, it’s an elegant soup that feels indulgent but is packed with healthy ingredients.

Spiced Pear and Parsnip Harvest Soup

For a unique twist on a classic harvest soup, this spiced pear and parsnip soup combines sweet pears and earthy parsnips with warm spices like ginger and cinnamon. This combination creates a subtly sweet, comforting soup with a sophisticated flavor profile. It’s perfect as a starter for holiday dinners or a light autumn lunch.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 parsnips, peeled and chopped
• 2 ripe pears, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• Salt and pepper to taste
• 1 cup coconut milk (optional)
• Fresh thyme or sage for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the chopped parsnips and pears to the pot, and stir to combine.
3. Pour in the vegetable broth and add the ginger and cinnamon. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the parsnips are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the coconut milk for extra creaminess, if desired, and season with salt and pepper to taste.
6. Serve warm, garnished with fresh thyme or sage leaves.

This spiced pear and parsnip soup is a deliciously unexpected fall treat, combining unique flavors that celebrate the season’s abundance. Light yet flavorful, it’s sure to be a conversation starter at any fall gathering.

Harvest Mushroom and Wild Rice Soup

This mushroom and wild rice soup is rich, earthy, and packed with texture. It features a medley of wild mushrooms, tender vegetables, and nutty wild rice, creating a hearty and satisfying soup that’s perfect for chilly days. The rustic flavors and creamy texture make it an ideal choice for a cozy, nourishing meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 lb mixed mushrooms (such as cremini, shiitake, or oyster), sliced
• 1 cup wild rice, rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 cup heavy cream or coconut milk
• Salt and pepper

Spiced Apple and Sweet Potato Harvest Soup

This spiced apple and sweet potato soup combines the sweetness of apples with the heartiness of sweet potatoes, accented by warm spices like cinnamon and nutmeg. It’s creamy, fragrant, and makes for a comforting bowl of fall flavors. This soup is perfect for a cozy evening meal and pairs wonderfully with crusty bread.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Add the sweet potatoes, apples, cinnamon, and nutmeg. Stir well to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
5. Stir in the coconut milk or heavy cream and season with salt and pepper.
6. Serve warm, garnished with fresh thyme if desired.

This apple and sweet potato soup is a warm, fragrant dish that’s sweet, savory, and satisfying. Its unique blend of flavors brings a taste of fall to every spoonful.

Roasted Parsnip and Carrot Harvest Soup

Roasted parsnips and carrots bring a deep, earthy flavor to this creamy, vibrant soup. With hints of rosemary and garlic, this soup is comforting and filling—a perfect choice for a cozy dinner. Roasting the vegetables enhances their sweetness, adding a delicious depth to this hearty autumn dish.

Ingredients:

• 1 lb parsnips, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 cup heavy cream or coconut milk
• Fresh chives or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the chopped parsnips and carrots with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, until tender and caramelized.
2. In a large pot, sauté the onion in a bit of olive oil over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the roasted parsnips, carrots, vegetable broth, and rosemary to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the cream or coconut milk and adjust seasoning with salt and pepper as needed.
6. Serve warm, garnished with fresh chives or parsley.

This parsnip and carrot soup is velvety and full of autumn warmth, making it a perfect way to celebrate seasonal vegetables with rustic flavors and a creamy texture.

Savory Lentil and Kale Harvest Soup

Packed with protein and fiber, this lentil and kale soup is a wholesome and hearty dish ideal for cool weather. The earthy lentils, paired with vibrant kale and seasoned with smoky paprika, create a robust and filling soup that’s both nutritious and delicious. Serve with a sprinkle of Parmesan for extra flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups kale, stems removed and chopped
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5–7 minutes. Add the garlic and cook for another minute.
2. Add the lentils, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until the lentils are tender.
3. Add the chopped kale to the pot and cook for another 5 minutes, until the kale is wilted and tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of Parmesan cheese if desired.

This lentil and kale soup is hearty, comforting, and packed with nutrients, making it a great choice for a wholesome, filling meal on a chilly autumn night. With its smoky flavor and robust texture, it’s a satisfying dish that captures the essence of fall.

Curried Pumpkin and Red Lentil Harvest Soup

This curried pumpkin and red lentil soup is creamy, fragrant, and packed with nutrients, making it perfect for a comforting fall meal. With warming spices like curry powder, ginger, and cumin, this soup has a subtle heat that pairs beautifully with the sweetness of pumpkin and earthiness of lentils. It’s filling enough for a main course and is delicious served with crusty bread or naan.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 2 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, curry powder, and cumin, cooking until fragrant, about 1 minute.
2. Add the red lentils, pumpkin puree, and vegetable broth. Stir well and bring to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils are soft and the flavors have melded.
3. Stir in the coconut milk and season with salt and pepper to taste.
4. Use an immersion blender to puree the soup for a smooth texture, or leave it chunky if preferred.
5. Serve warm, garnished with fresh cilantro.

This curried pumpkin and red lentil soup is aromatic, creamy, and satisfying—a perfect blend of fall flavors with a touch of exotic spice. It’s an excellent option for a warm, nourishing meal that’s easy to make and packed with nutrition.

Autumnal Cauliflower and Leek Harvest Soup

This creamy cauliflower and leek soup is a classic fall favorite, offering a subtle yet delicious blend of flavors. Roasting the cauliflower brings out its natural sweetness, which pairs beautifully with the mild flavor of leeks. This soup is light yet creamy, making it an elegant option for a cozy autumn meal or a dinner starter.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 cup milk or cream (optional for added creaminess)
• Fresh chives or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
2. In a large pot, heat the remaining oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add garlic and cook for another minute.
3. Add the roasted cauliflower, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. For a creamier texture, stir in milk or cream.
5. Season with additional salt and pepper to taste and garnish with fresh chives or parsley.

This cauliflower and leek soup is both comforting and elegant, capturing the soft, mellow flavors of roasted cauliflower and mild leeks. It’s a lovely choice for a warming fall meal, either as a light main or a sophisticated starter.

Hearty Beef and Barley Harvest Soup

For a more substantial harvest soup, this beef and barley option is filled with tender chunks of beef, hearty barley, and autumn vegetables. It’s rich, warming, and perfect for a cozy dinner on a cold evening. This soup makes for a satisfying, filling meal that’s easy to prepare and ideal for sharing with family.

Ingredients:

• 1 lb stewing beef, cubed
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup chopped kale or spinach (optional for added greens)

Instructions:

1. Season the beef with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the beef on all sides, then transfer it to a plate.
2. In the same pot, add the onion, garlic, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the barley, beef broth, bay leaves, thyme, rosemary, and the browned beef. Bring to a boil, then reduce heat and simmer for 45–50 minutes, or until the beef and barley are tender.
4. If desired, stir in chopped kale or spinach in the last 5 minutes of cooking for added greens.
5. Remove bay leaves and season with additional salt and pepper if needed.

This beef and barley soup is rich and filling, combining savory beef and hearty barley for a deeply satisfying meal. With each bite, you’ll taste the comforting flavors of fall, making this soup a favorite choice for family dinners on cool nights.

Butternut Squash and Sage Harvest Soup

This creamy butternut squash and sage soup is a perfect representation of fall’s sweet and savory flavors. The natural sweetness of the roasted squash is complemented by the earthy, fragrant flavor of sage. A hint of nutmeg and a dash of cream give this soup a velvety texture that’s warming and comforting—a great way to enjoy seasonal vegetables.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground nutmeg
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Fresh sage leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the roasted butternut squash, vegetable broth, nutmeg, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the cream or coconut milk for added richness, and season with salt and pepper to taste.
6. Serve warm, garnished with fresh sage leaves.

This butternut squash and sage soup is a wonderfully creamy and aromatic dish that captures the essence of autumn. The combination of sweet squash and earthy sage makes it both comforting and sophisticated, perfect for any fall meal.

Zucchini and Basil Harvest Soup

Light yet hearty, this zucchini and basil soup is a great way to use up fresh summer produce while adding the vibrant flavor of fresh basil. The zucchini gives the soup a fresh, mild flavor, while the basil adds a burst of herbal brightness. This soup is ideal for a light lunch or as a starter to a larger fall meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 cup fresh basil leaves, roughly chopped
• Salt and pepper to taste
• 1/2 cup Greek yogurt or sour cream (optional for creaminess)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.
2. Add the chopped zucchini and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15–20 minutes, until the zucchini is tender.
4. Stir in the fresh basil leaves and cook for another 2–3 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. For a creamier texture, stir in Greek yogurt or sour cream. Season with salt and pepper to taste.
7. Serve warm, garnished with extra basil leaves if desired.

This zucchini and basil soup is light, fresh, and full of flavor, making it a perfect fall dish for those who prefer a more subtle and herbaceous soup. It’s a wonderful way to enjoy the season’s produce in a lighter format while still satisfying the taste buds.

Autumn Root Vegetable and Chestnut Soup

This rich and hearty soup blends earthy root vegetables like carrots, parsnips, and potatoes with the sweet, nutty flavor of chestnuts. The result is a deeply satisfying, comforting soup that’s perfect for cool autumn nights. Roasting the chestnuts adds depth to the flavor, while a touch of thyme brings out the seasonal aromas.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 lb parsnips, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup roasted chestnuts, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 cup heavy cream (optional for creaminess)
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the chopped carrots, parsnips, and potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until tender and golden brown.
2. In a large pot, sauté the onion and garlic in a little olive oil over medium heat until soft, about 5 minutes.
3. Add the roasted root vegetables, chestnuts, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. For extra creaminess, stir in the heavy cream. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh thyme or parsley.

This autumn root vegetable and chestnut soup is rich, nutty, and deeply comforting, with a hearty, filling texture. It’s a perfect choice for fall, showcasing the sweet and savory flavors of the season’s best root vegetables and the delightful taste of chestnuts.

Note: More recipes are coming soon!