Soups & stews for fall with harvested veggies - gardenstead Skip to content
pumpkin soup

Soups & stews for fall with harvested veggies

As fall is right around the corner, it simply reminds me of pumpkins, halloween and warm stews. If you have some freshly harvested vegetables, making soups and stews is a great way to use up your harvest. Making a big batch of soup is great because then you can freeze it and then thaw it out when you are ready to eat it.

Best soups and stews for fall:

Pumpkin soup:

This soup screams fall, it is thick and really filling and the pumpkin taste is absolutely delicious!


  • 2 tbsp unsalted butter
  • 1 large potato
  • 1 onion
  • 4.5 cups of chicken broth
  • 15.5 oz of pumpkin puree
  • 1 tsp of cinnamon powder
  • ¼ tsp of ground nutmeg
  • ½ pt of heavy cream
  • Salt and pepper to taste


  1. In a large pot melt the butter over medium heat. Then you want to add potato and onion and cook, stirring occasionally, until the onion is translucent, which should take about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes. Then stir in the pumpkin puree.
  2. Using an immersion blender, purée mixture until smooth. Add in salt, pepper, cinnamon and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly.
pumpkin soup
Vegetable and beef stew:

Filled with lots of flavor, this soup will definitely be a repeat every year.


  • 2 tbsp olive oil
  • 2 pounds of steak
  • Salt and pepper to taste
  • 1 medium sweet onion
  • 2 large carrots
  • 2 celery ribs
  • 3 cloves of garlic
  • 8 ounces cremini mushrooms
  • 3 tbsp all purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 1/2 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large russet potato
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat olive oil in a large stockpot over medium heat. Season steak with salt and pepper. In small batches, add the steak to the stockpot and cook, until evenly browned, about 6-8 minutes, then set aside.
  2. Add diced onion, carrots and celery. Cook, stirring occasionally, for about 3-4 minutes.
  3. Add diced garlic and mushrooms, and cook for another 3-4 minutes.
  4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
  7. Stir in cut potato; simmer until potatoes are just tender and the stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.
beef stew
Vegetable barley soup:

If you are looking for a vegan/ vegetarian soup option this is perfect for you. Even non-vegans will love this soup!


  • Vegetable oil
  • Onion
  • Garlic
  • Carrots
  • Mushrooms
  • Celery
  • Potato
  • Pearl barley
  • Water
  • Vegetable stock powder
  • Salt and pepper to taste
  • Parsley


  1. Heat oil in a dutch oven or large cooking pot, then add onions, garlic and carrots and cook until tender. Then add in mushrooms, celery and potatoes and saute for about 3 minutes.
  2. Add barley and add about 5-6 cups of water. Season the soup with vegetable stock powder, salt and pepper and bring it to a boil. Stir it occasionally to prevent the barley from sticking to the bottom of the pot.
  3. Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and you should see the barley expand and tripled in size. The barley should be soft but still chewy.
  4. Cover and cook on low for 6-7 hours.
  5. Then it is ready to serve. Finish it off by garnishing it with parsley.
Vegetable barely soup
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