Hearty Fall Recipes to Warm the Soul


Feeling festive? This fall, celebrate the beautiful colors of the season with some healthy harvest recipes. From pumpkin soup to savory stew, you’ll be using lots of fresh root vegetables and earthy seasonings to light up your dishes. Here are some hearty fall recipes to warm the soul!

Pumpkin & Turnip Soup

1 hr 15 min

  • 6 cups chicken stock

  • 1 1/2 teaspoons salt

  • 4 cups pumpkin puree

  • 2 turnips

  • 1 teaspoon chopped fresh parsley

  • 1 cup chopped onion

  • 1/2 teaspoon chopped fresh thyme

  • 1 clove garlic, minced

  • 1/2 cup coconut milk

  • 5 whole black peppercorns

  • Add all ingredients to list

  1. In a large pot, heat stock, salt, turnips, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, and then take down the heat; let simmer for 30 minutes uncovered.

  2. Puree the soup in small batches (1 cup at a time) using a blender or hand-held blender (way more convenient).

  3. Heat the soup again in the pot, bring it to a boil and then let it simmer for another 30 minutes, uncovered. Stir in coconut milk. Pour into soup bowls and top with fresh parsley.

Yummy Beef Stew

2 hr 20 min

  • 2 pounds cubed beef stew meat

  • 3 tablespoons vegetable oil

  • 4 cubes beef bouillon, crumbled (organic or low sodium)

  • 4 cups water

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 3 large potatoes, peeled and cubed

  • 4 carrots, cut into 1 inch pieces

  • 4 stalks celery, cut into 1 inch pieces

  • 1 large onion, chopped

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

  1. In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into the pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

  2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Curry Cauliflower Soup

1hr 10 min

  • 6 carrots, peeled and chopped

  • 1/2 head cauliflower, trimmed and chopped

  • 1 1/2 teaspoons olive oil

  • 2 cloves garlic, chopped

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 3 cups vegetable broth, or more if needed

  • 1 tablespoon curry powder

  • 1 cup coconut milk

  • 1/2 lime, juiced