Soups Around the World: Hearty Autumn Soup Recipes from Various Cultures

September 15, 2023

Overview: Explore a world of comforting flavors with our collection of hearty autumn soup recipes from diverse cultures. From Italian minestrone to Moroccan harira, savor the essence of the season through soul-warming dishes that unite different corners of the globe.  Warm your soul this season with delicious and culturally-inspired recipes!

As the crisp autumn breeze sets in and leaves start to paint the landscape with warm hues, there’s nothing quite as comforting as a steaming bowl of soup. This season, let your taste buds embark on a flavorful journey as we explore a collection of hearty autumn soup recipes from diverse cultures around the world.

We believe that a little bit of diversity in the kitchen enriches everyone’s diet. From the spicy aromas of Asia to the rich traditions of Europe and beyond, these soups are not just delicious, but also a reflection of the culinary diversity that enriches our global palate.

Let’s savor the essence of autumn through these lovely recipes that unite different corners of the world.

Italian Minestrone: A Rustic Delight 


  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 1 zucchini, diced

  • 1 cup green beans, chopped

  • 1 can (14 oz) diced tomatoes

  • 4 cups vegetable broth

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1/2 cup small pasta (such as elbow or ditalini)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and pepper to taste

  • Grated Parmesan cheese for serving


In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic, zucchini, and green beans. Cook for an additional 3 minutes.

Pour in the diced tomatoes and vegetable broth. Bring to a simmer. Stir in the kidney beans, pasta, oregano, and basil. Simmer until the pasta is cooked, about 10 minutes.

Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

>> Related Reading: 7 Italian Soups You’ve Got to Try At Least Once

Thai Tom Kha Gai: The Spicy Elixir


  • 2 cups chicken broth

  • 1 can (14 oz) coconut milk

  • 1 lemongrass stalk, bruised and chopped into pieces

  • 3 slices galangal (or ginger)

  • 3 kaffir lime leaves, torn

  • 1 small chicken breast, sliced

  • 1 cup mushrooms, sliced

  • 2 tbsp fish sauce

  • 1 tbsp lime juice

  • 1 tsp chili paste (adjust to taste)

  • Fresh cilantro leaves for garnish


In a pot, combine the chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat. Add the sliced chicken and mushrooms.

Cook until the chicken is cooked through. Stir in the fish sauce, lime juice, and chili paste.

Simmer for a few more minutes to allow the flavors to meld. Remove the lemongrass, galangal, and kaffir lime leaves.

Serve hot, garnished with fresh cilantro leaves.

Mexican Pozole: A Celebration in a Bowl 


  • 1 pound pork shoulder, cubed

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 cans (15 oz each) hominy, drained and rinsed

  • 4 cups chicken broth

  • 2 tsp chili powder

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • Radishes, sliced, for garnish

  • Shredded cabbage, for garnish

  • Lime wedges, for serving


In a large pot, brown the pork cubes over medium-high heat until they develop a golden crust. Add the chopped onion and garlic. Sauté until the onion is translucent.

Pour in the chicken broth and add the hominy, chili powder, and oregano. Season with salt and pepper. Simmer for about 45 minutes to an hour, until the pork is tender and flavors are well combined.

Serve hot, garnished with sliced radishes, shredded cabbage, and lime wedges.

>> Related Reading: 22 Mouth-Watering Mexican Soups Recipes

French Onion Soup: Elegance in Simplicity 


  • 4 large onions, thinly sliced

  • 2 tbsp butter

  • 2 tbsp olive oil

  • 4 cups beef broth

  • 1 cup red wine

  • 1 tsp sugar

  • Salt and pepper to taste

  • Baguette slices

  • Gruyère cheese, grated


In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook slowly, occasionally stirring, until they caramelize and turn golden brown. Sprinkle the sugar over the onions and continue cooking for a few more minutes. Pour in the red wine and let it simmer until reduced by half.

Add the beef broth and bring to a gentle simmer. Cook for about 20-30 minutes. Season with salt and pepper to taste. Preheat the broiler. Ladle the soup into oven-safe bowls. Place baguette slices on top of the soup and sprinkle with grated Gruyère cheese.

Broil until the cheese is melted and bubbly.

Serve hot and enjoy the mouth-watering soup!

Japanese Kabocha Soup: Umami Harvest


  • 1 small kabocha squash, peeled, seeded, and diced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 2 tbsp miso paste

  • 1 tbsp soy sauce

  • 1 tsp grated ginger

  • Salt and pepper to taste

  • Toasted sesame seeds, for garnish

  • Soy sauce, for drizzling


In a pot, sauté the chopped onion and garlic until they are translucent. Add the diced kabocha squash and vegetable broth. Bring to a simmer and cook until the squash is tender. Use an immersion blender to puree the soup until smooth.

In a small bowl, whisk together the miso paste, soy sauce, and grated ginger with a little hot soup until well combined. Stir the miso mixture back into the pot. Season with salt and pepper to taste.

Serve hot, garnished with toasted sesame seeds and a drizzle of soy sauce.

Moroccan Harira: Spices of Tradition 


  • 1 cup dried green or brown lentils, rinsed and drained

  • 1/2 cup dried chickpeas, soaked overnight and drained

  • 1 onion, chopped

  • 2 celery stalks, chopped

  • 2 carrots, diced

  • 3 cloves garlic, minced

  • 1 can (14 oz) diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh parsley

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • Pinch of saffron threads (optional)

  • 6 cups vegetable broth

  • Salt and pepper to taste

  • Lemon wedges, for serving


In a large pot, sauté the chopped onion, celery, and carrots until softened. Add the minced garlic, ground cumin, turmeric, cinnamon, and ginger. Cook for a couple of minutes until fragrant. Pour in the vegetable broth, diced tomatoes, lentils, and soaked chickpeas.

Bring to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours, until the lentils and chickpeas are tender. Add the chopped cilantro, parsley, and saffron threads (if using) to the pot. Simmer for an additional 15-20 minutes to meld the flavors.

Season with salt and pepper to taste. Serve hot, with lemon wedges for squeezing.

In Summary

As autumn unfurls its tapestry of colors, these hearty soup recipes from around the world offer more than just warmth for your body—they provide a taste of cultural heritage and culinary artistry.

With each simmer and spoonful, you’ll be savoring the traditions and flavors that connect us across borders. This autumn, let your soup pot become a vessel of unity and exploration, celebrating the rich tapestry of soups from around the world.

If you’re ready to bring the world’s flavor to your kitchen, its time to stock up on spices, produce, and more to create these delicious soups and experience a taste adventure like never before!

And as you prepare to cook some delicious autumn soups from around the world, remember, you can always find an amazing selection of produce and other international ingredients right here at Redlands Ranch Market!