As the leaves start to change color and the air turns crisp, our craving for seasonal dishes intensifies. While we sometimes get swept up in the idea of creating elaborate and expensive meals, there’s no need to break the bank. Here are five frugal fall recipes that’ll taste just as delicious.

1. Pumpkin Spice Soup

Ingredients:

• 1 can (15 oz) of pumpkin puree
• 2 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup milk or cream (optional)

Instructions:

In a pot, sauté the chopped onion and garlic until translucent. Add the pumpkin puree, broth, cinnamon, nutmeg, salt and pepper. Simmer for 15 to 20 minutes. If desired, add milk or cream for a creamier texture. Serve hot with a sprinkle of cinnamon on top.

2. Easy Butternut Squash Risotto

Ingredients:

• 1 cup arborio rice
• 1 small butternut squash, peeled and diced
• 1 small onion, finely chopped
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

Heat olive oil in a pan and sauté the onion until translucent. Add arborio rice and cook for a few minutes until translucent at the edges. Add the diced butternut squash. Gradually add broth, one ladle at a time, stirring until absorbed. Keep adding broth and stirring until the rice and squash are tender. Season with salt and pepper and add white wine if desired. Serve hot.

3. Sage and Basil Chicken Stew

Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 2/3 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 1/2 cups chopped carrots
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil leaves
• 1 tsp garlic salt
• 1 tsp dried parsley
• 3 cups cooked, diced potatoes
• 1/2 cup chopped celery
• 1/8 cup all-purpose flour

Instructions:

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes. Stir in sage, basil, garlic salt, parsley, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

4. Spicy Pumpkin Chili

Ingredients:

• 2 cloves garlic minced
• 1 yellow onion diced
• 2 tbsp olive oil
• 1 lb. ground beef
• 1 15 oz can black beans, drained
• 1 15 oz can petite diced tomatoes undrained
• 1 15 oz can pumpkin purée
• 1/2 6 oz. can tomato paste
• 2 cups water
• 1 tbsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp freshly cracked black pepper
• 1 tsp salt

Instructions:

Sauté the onion and garlic in the olive oil over medium heat until the onions are tender. Add the ground beef. Cook until the beef is browned. Add black beans, tomatoes, puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper and salt. Stir to combine. Cover. Allow the chili to simmer for 30 minutes stirrring occasionally. Season to taste. Serve with toppings such as sour cream, cheese, green onion and corn chips if desired.

5. Quick Fall Stir-Fry

Ingredients:

• 3 cups assorted fall vegetables (e.g., bell peppers, broccoli, carrots)
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tsp honey or brown sugar
• 1 clove garlic, minced
• 1/2 tsp ginger, minced

Instructions:

Heat vegetable oil in a pan or wok. Add minced garlic and ginger, and sauté briefly. Add chopped vegetables and stir-fry until tender. In a small bowl, mix soy sauce and honey (or brown sugar). Pour the sauce over the vegetables and stir to combine. Serve over rice or noodles.

Photos courtesy of: The Spruce Eats (Squash Risotto);Little Broken (Chicken Stew); Dishing Up the Dirt (Pumpkin Chili); Downshiftology (Stir Fry).