Savory Fall Harvest Soup
This light, savory fall harvest soup has a warming broth and a rich, satisfying flavor. It is easy to make, like all of my soups.
I wanted a good, fast soup for a damp and cold Halloween Eve that incorporated the fall harvest. I wasn't disappointed with this tasty winner.
I was invited to my son and daughter-in-law's home for dinner and, of course, to see the grandkids in their Halloween costumes. As with many Halloweens that I can remember, it was a cold and damp evening in Pennsylvania. I wanted to bring soup to take the chill off, both in the house and in our bodies.
I Created This Soup From What I Had On Hand
I had some homemade unsweetened pumpkin puree leftover that I had made for another recipe. I also had a large white organic russet potato, organic sweet potatoes, an organic onion, and organic parsley. I knew these ingredients could come together to make a tasty, savory soup. We were not disappointed!
Everyone Loved The Soup
We were eight adults and four kids for dinner. Before everyone left to trick-or-treat, the pot of soup was empty and everyone's soup bowls were licked clean. Yes, it was a good soup!
So there you have it—a fall harvest soup recipe that was born from what I had in my kitchen: onions, sweet potato, white potato, pumpkin puree, and parsley.
With just 5 or 6 ingredients, it was a simple yet delicious soup.
Although I made it for Halloween, it certainly is worthy of being brought to the Thanksgiving table. It is light, so it can easily be served alongside a heavier meal, and it's a perfect choice.
All of my recipes are vegan and gluten-free.
1 large onion, diced
1 large Russet potato- peeled and chopped small
1 large sweet potato- peeled and chopped small
1 cup of homemade unsweetened pumpkin puree ( or canned)
1/2 cup of parsley
8 cups vegetable broth, divided
6 cups water, divided
2 tablespoons of salt-free seasoning mix
Optional: 1/4 teaspoon of ground turmeric to add a stronger orange/yellow color and some valuable antioxidants that the pretty spice provides. ( if you decide to use the turmeric, remember- turmeric stains, so be careful of tablecloths and clothing!)
Directions:
In a soup pot sauté the onion in olive oil for a few minutes. Add the chopped white potato, chopped sweet potato and continue to sauté on low. When the potatoes are partially cooked, add the 6 cups of broth, 4 cups of water, the pumpkin puree, seasoning and the parsley. Cook on medium heat until the potatoes are soft and begin to fall apart. Add 2 more cups of vegetable broth and 2 cups of water and cook for about another 10 minutes uncovered
.JPG "sweet potato and white potato") |
| Cut up sweet potato and white potato |
.JPG "homemade roasted pumpkin puree") |
| Homemade Pumpkin Puree made by roasting a small "sugar pumpkin" variety of pumpkin and scooping and mashing- see directions roasted homemade pumpkin puree |
.JPG) |
| Everything simmering in a pot Instant Pot Update 2026: I now make all of my soups in the Instant Pot bc it is so easy, no spills, and no splatter. This recipe can easily be adapted for the IP. Instant Pot Directions: Simply put everything in the liner of the Instant Pot. Secure the lid, set to pressure cook for 6 minutes. When done, carefully release the steam according to the manufacturer's instructions. When all steam is released, carefully remove the lid. Done!!! Give Soup Time For the Flavors To Mingle ***I always find that soup tastes best when the soup sits a while and the flavors have time to mingle. Next day is the best- but feel free to eat it right away if need be. Another Delicious Halloween Soup I could have also made my popular but sweet pumpkin pie soup, which is blended with sweet apple cider and creamy coconut milk. How to Make Homemade Vegetable Broth From Scraps My friend Laura keeps a large baggie in the freezer and adds scraps of onion, celery, carrot, bell pepper, potato peels, mushrooms etc.to the baggie each day to freeze them (instead of throwing them away) until she has enough to make a nice vegetable stock for her soups. |
