Fall Spice Soup

There is something so comforting about a warm bowl of homemade soup when the weather starts to cool down. This Fall Spice Soup is creamy, hearty, nourishing, and full of cozy autumn flavors. Made with simple vegetables, creamy cashews, cannellini beans, and a blend of warming spices, it is the perfect soup to make on a chilly fall day.

The best part? This recipe is incredibly easy to make and can be prepared in either the Instant Pot or on the stovetop. Once the vegetables are tender, everything gets blended into a silky-smooth soup that is perfect served with a thick slice of sourdough bread.

Jump to recipe

This post may contain affiliate links, which means I may earn a small commission if you purchase through my links, at no extra cost to you. I only recommend products I genuinely use and love.

A Cozy Fall Soup with Simple Ingredients

This creamy vegetable soup gets its beautiful flavor from a combination of everyday ingredients and warming spices.

Carrots, celery, yam, and yellow potatoes create the hearty vegetable base, while cashews give the soup a naturally creamy texture without needing any dairy or cream. Cannellini beans add extra heartiness and plant-based protein, making this soup satisfying enough to enjoy as a complete meal.

The spice blend is what makes this soup especially cozy. Curry powder, turmeric, cumin, paprika, onion powder, and black pepper add warmth and depth without making the soup overly spicy. A little tomato paste also helps bring everything together with a subtle richness.

The result is a creamy, flavourful soup that feels comforting and nourishing at the same time.

How to Make Fall Spice Soup in the Instant Pot

Start by setting your Instant Pot to sauté mode and adding a little olive oil. Sauté the diced onion until it becomes soft and translucent. This simple step helps build the flavor of the soup right from the beginning.

Next, add the carrots, celery, yam, and potatoes. Sprinkle in the onion powder, curry powder, turmeric, cumin, paprika, salt, and black pepper. Add the crushed vegetable bouillon cubes and tomato paste.

Give everything a really good stir so the vegetables are coated in the spices and tomato paste. Let the mixture cook for a minute or two until everything becomes fragrant.

Add the cashews, rinsed cannellini beans, water, and bay leaf. Stir everything together, secure the Instant Pot lid, and set it to pressure cook for four minutes.

Once the cooking time is finished, carefully quick release the pressure. Remove the bay leaf before blending.

For the smoothest soup, transfer the cooked mixture to a high-speed blender in batches and blend until completely smooth and creamy. Always use caution when blending hot liquids and follow the instructions for your blender.

Taste the soup once blended and add more salt or black pepper if needed.

How to Make It on the Stovetop

Don't have an Instant Pot? No problem. This stovetop vegetable soup is just as easy to make.

Start by sautéing the onion in a large pot until soft and translucent. Add the carrots, celery, yam, and potatoes, followed by all of the spices, crushed bouillon cubes, and tomato paste.

Stir everything together and cook for a minute or two to allow the spices and tomato paste to become fragrant.

Add the cashews, cannellini beans, water, and bay leaf. Bring the soup to a boil, then reduce the heat to a gentle simmer.

Cover the pot and let the soup cook for approximately 25–35 minutes, or until all of the vegetables are very soft and easily pierced with a fork.

Remove the bay leaf and blend the soup in batches until smooth and creamy.

What Makes the Soup Creamy?

The secret to the creamy texture is cashews.

Cashews are one of my favorite ingredients for making dairy-free soups creamy because they blend beautifully into cooked vegetables. You don't need to add cream, milk, or a dairy substitute to get that rich texture.

The potatoes and yam also help naturally thicken the soup as they are blended, creating a velvety consistency that feels incredibly satisfying.

For an especially smooth soup, a high-speed blender works wonderfully. If you prefer a little texture, you can blend the soup less thoroughly or reserve some of the cooked vegetables before blending.

What to Serve with Fall Spice Soup

A bowl of creamy soup is even better with something delicious to dip into it.

My favourite way to serve this soup is with warm sourdough bread. The crisp, chewy bread is perfect for dipping into the creamy soup and makes the meal feel extra cozy.

You could also serve it alongside a simple green salad, roasted vegetables, or your favorite sandwich.

For a beautiful finishing touch, add a little freshly cracked black pepper and a drizzle of olive oil before serving.

Tips for Making the Best Creamy Vegetable Soup

Cut the vegetables into relatively similar-sized pieces so they cook evenly. Since everything will eventually be blended, the vegetables don't need to look perfect, but keeping the pieces similar in size will help them cook at the same rate.

Don't skip sautéing the onion. It only takes a few minutes, but it adds another layer of flavor to the finished soup.

Make sure to rinse and drain the cannellini beans before adding them to the pot. This removes the excess liquid from the can and helps keep the flavors of the soup fresh.

Taste at the end. Depending on the type of vegetable bouillon you use, the amount of salt needed can vary. Start with the recommended amount and add more after blending if needed.

If the soup is thicker than you'd like, simply add a little more water and blend again until you reach your preferred consistency.

A Cozy Soup for Chilly Days

This easy fall soup recipe is one of those meals that feels like a warm hug in a bowl. The combination of sweet carrots and yam, creamy potatoes and cashews, hearty cannellini beans, and warming spices creates a soup that is flavourful, comforting, and satisfying.

It's also a wonderful recipe to make ahead. Prepare a big batch and enjoy it throughout the week for easy lunches or dinners. The flavours have time to come together as the soup sits, making it just as delicious the next day.

Whether you make it in the Instant Pot for a quick weeknight meal or simmer it gently on the stovetop, this creamy Fall Spice Soup is the perfect recipe to welcome cooler weather.

Grab a loaf of sourdough, pour yourself a warm bowl, and enjoy all the cozy flavours of fall.

A Cozy Freezer Meal for Postpartum

This Fall Spice Soup is also part of my postpartum meal prep. I’ve been preparing nourishing, freezer-friendly meals ahead of time so that once baby arrives, I can spend less time worrying about what to cook and more time resting, recovering, and enjoying those early days. This soup freezes beautifully and is an easy meal to pull out, warm up, and enjoy with a slice of sourdough when I need something cozy and comforting.

........................................................................................................................................................

........................................................................................................................................................