Fall calls for full-bodied red wines, woodsy scented candles, and soup—lots and lots of soup. Ideally, the hearty kind that makes you want to cozy up next to a crackling fire with a good book. But even if you don't have a wood-burning fireplace at your disposal (and if you do, we're jealous), these recipes bring that cozy fall sentiment to any locale.
Spanning spicy Thai khao soi topped with fresh pomegranate arils to Italian-inspired chicken noodle filled with fresh herbs and pumpkin, these soups are so tasty that you'll probably end up licking the bowl (and we won't judge you if you do).
Ahead are four soups for fall that put seasonal produce to good use.
Thai Pomegranate Chicken Khao Soi Noodle Soup
The Recipe: Thai Pomegranate Chicken Khao Soi Noodle Soup
The Standout Ingredient: The pomegranate arils. They add a welcome burst of freshness to a dish that's rich in spicy flavor.
The Pro Tip: Authentic khao soi curry paste can be difficult to track down. Luckily, Tieghan of Half Baked Harvest offers a substitution that's easily accessible and yields similar results. "I remade the soup using just Thai red curry paste, and it was still delicious," she explains. "Just add an extra pinch of cayenne for a little kick of heat."
SPICED INDIAN VEGETABLE AND LENTIL SOUP
The Recipe: Fragrant Spiced Indian Vegetable and Lentil Soup
The Standout Ingredient: The pumpkin, specifically fresh pumpkin. Skip the canned stuff—pick up a gourd from your local farmers market or grocery store. (Sarah of From the Kitchen notes that you won't get the right consistency or flavor if you substitute fresh with canned.)
The Pro Tip: This thick, hearty soup is ideal for chilly fall nights. "If you want a thinner consistency, feel free to add a little extra stock," offers Sarah. "I wouldn't recommend thinning with more coconut cream, as you will alter the flavor."
Italian Pumpkin and Kale Chicken Noodle Soup
The Recipe: Italian Pumpkin and Kale Chicken Noodle Soup
The Standout Ingredient: The rosemary, sage, and thyme. These herbs give the soup its rustic, Italian-inspired flavor.
The Pro Tip: For maximum flavor, Tieghan of Half Baked Harvest recommends using chicken thighs. "I used chicken breasts because the people I am feeding have this seriously weird issue with chicken thighs," confesses Tieghan. "They just do not understand that thighs add all the flavor."
KABOCHA SQUASH and CHESTNUT SOUP
The Recipe: Kabocha Squash and Chestnut Soup
The Standout Ingredient: The roasted chestnuts. They add a buttery flavor to the soup that beautifully complements the subtle sweetness of the kabocha squash.
The Pro Tip: Substitute kale with nori when making the crunchy sesame "leaves" for a Japanese-inspired topping. "If you have nori, you can tear the sheets into pieces, and brush them with a mix of the following: two teaspoons of olive oil, two teaspoons of mirin, and one teaspoon of sesame oil," offers Laura of The First Mess. "Sprinkle the nori with sesame seeds, and bake in a 300°F oven for eight minutes, rotating the sheet pan halfway through."