Warm up with these pumpkin, sweet potato, and tomato soups bursting with fall flavors.

For this fall soup, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

The best fall flavors come together in this flavorful soup.

Fibrous squash makes this velvety, slightly sweet option satiating. Plus, research shows antioxidant-dense turmeric may boost the liver's ability to remove chemicals.

Sweet potato and almond butter give this soup a creamy, decadent texture.

Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.

This solid Tuscan-style soup includes an Italian variety of kale, cavolo nero, that has crinkly leaves and a near-spicy bite; the dish gets significant protein from cannellini beans

Get pizza flavor without the grease with this comforting soup.

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Power-packed with nutritional value, this soup will fill you with many essential vitamins and proteins. For a vegetarian version, substitute vegetable stock for the chicken stock.

Opting for protein-packed dried lentils keeps down costs, and the sweet potato adds even more vitamins and a sweet flavor to this hearty soup.

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.

Buttermilk gives our squash soup a pleasant tartness, which complements the sweetness of the squash.

Showcase a beautiful hollowed-out pumpkin with this wholesome soup.

For the most flavor and juiciness, we cooked the chicken on the bone.