4 harvest soups

Pumpkins, porcini mushrooms, parsnips, onions, chard, and more: Here are the flavors of fall, by the steaming bowlful
Molly Watson

Spiced Pumpkin Soup with Ginger Browned Butter
Warm spices and caramelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.

Wild Rice and Mushroom Soup
A little cream goes a long way in this earthy, supremely comforting soup.

Root Vegetable Soup with Meatballs
We love the play between the delicate, slightly sweet purée of turnips and parsnips and the savory cheese- and herb-enhanced meatballs. Serve this soup as the first course for a fall dinner party.

Vegetable Minestrone
The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest.

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