Thanksgiving dinner might descend into a face-cramming marathon of turkey, stuffing and mashed potatoes, but if you start the meal with a bowl of light, creamy, perfectly seasoned soup, your dinner will feel downright elegant, if only for a moment. These eight soups rely on the hearty vegetables of late fall and early winter — roasted carrots, butternut squash, cauliflower — and dress them up with holiday-worthy garnishes like buttered pecans and spicy toasted pumpkin seeds.
Soups like these freeze well, you can make a few batches this weekend and cross at least one course off your to-do list.
8 Light Soups to Begin an Autumn Dinner
- 1 Roasted Garlic, Pumpkin & Leek Soup - Goodies à Volonté (pictured)
- 2 Butternut Squash Soup with Pear, Cider & Vanilla Bean - Roost
- 3 Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs - What's for Lunch, Honey?
- 4 Sweet Potato Soup with Buttered Pecans - Gourmet
- 5 Roasted Beet Soup with Fennel and Orange - The Kitchn
- 6 Roasted Carrot Soup with Dukkah Spice and Yogurt - Bon Appetit
- 7 Quick Winter Squash Soup with Spicy Toasted Pumpkin Seeds - Epicurious
- 8 Roasted Carrot and Parsnip Soup - Real Simple
Do you serve soup as a starter at your Thanksgiving meal? Any favorite recipes?