Why we suddenly crave warm dishes in autumn
As the days grow shorter and temperatures drop, many people find their food preferences shifting as well. Crisp summer salads give way to pumpkin soup, oven-roasted vegetables, or a warm bowl of porridge. But why does this happen?
Here you will find out which factors play a role – and how you can enjoy the season in a culinary way.
Cooler temperatures make warm food especially pleasant
When it gets colder outside, many people find warm dishes particularly pleasant. A warm plate held in your hands, the scent of soup, or freshly baked oven vegetables can provide a feeling of warmth and comfort, especially on chilly days.
This isn't because our bodies suddenly require only warm meals in autumn. Rather, the environment in which we eat changes with the seasons. After a cold walk, a steaming soup often seems more inviting than it would on a hot summer day.
Scientific studies suggest that ambient temperature and the time of year can influence eating behavior. At the same time, everyone reacts differently. Habits, personal preferences, and the specific daily situation also play a role.
Furthermore, there is something quite ordinary: we perceive warmth in food not just through taste. Holding a warm bowl in our hands, the aroma, and the rising steam are all part of the experience. Especially on cool days, a warm dish can thus become a small ritual that we associate with comfort.
Autumn brings new foods to the table
Autumn marks the season for pumpkin, beetroot, root vegetables, various types of cabbage, leeks, apples, and pears. Many of these foods are particularly well-suited for warm preparations like boiling, braising, or baking.
Just a few generations ago, the selection of food depended much more heavily on the respective season. Although we can find many things in the supermarket almost all year round today, the seasonal offering continues to influence what ends up on our plates.
Seasonal foods also automatically bring variety to the kitchen: the focus in summer is on different ingredients than in autumn or winter.
Pumpkin, beetroot, apples, pears, and root vegetables can be combined in many different ways – from soups and oven dishes to a warm breakfast.
Less daylight changes our daily lives
In autumn, the days get shorter and we often spend more time indoors. Daylight and our internal rhythm are closely linked, influencing when we sleep, are active, and have our meals.
Seasonal differences have also been observed in eating habits. However, how pronounced these are varies from person to person. In addition to light and temperature, personal habits, daily routines, and social environments also play a role.
Food is also memory and emotion
The scent of cinnamon, a pumpkin soup just like the one your grandparents made, or a hot baked apple – certain dishes are linked to memories and feelings for us.
Our preferences are not just formed by taste. Food is closely tied to situations, people, and experiences. That is why certain dishes may appeal to us more during a particular season – even if, theoretically, we could prepare them all year round.
Perhaps autumn doesn't just taste of pumpkin and cinnamon – but also a little bit of memories.
Our daily lives change in autumn
Shorter days, more time spent indoors, cozy evenings, and the anticipation of the Advent season – all of this is part of autumn for many people.
Social habits also play a role. Cooking together, dinner parties, cozy evenings, or holidays can influence our meal plans and affect when, what, and how we eat.
Colorful oven vegetables
An uncomplicated autumn dish that can be changed again and again depending on the season, your taste, and the contents of your fridge.
Ingredients
- ½ small pumpkin
- 2 carrots
- 2 small beetroots
- 1 parsnip
- 1 red onion
- 2 tbsp olive oil
- Rosemary or thyme
- Pepper and a little salt to taste
- Optional: pumpkin seeds or walnuts
Preparation
- Preheat the oven to 200°C (top/bottom heat).
- Wash the vegetables, peel if necessary, and cut into similarly sized pieces.
- Toss with olive oil, herbs, and spices.
- Spread on a baking sheet and roast for about 30–40 minutes until the vegetables are tender and slightly browned.
- Sprinkle with pumpkin seeds or chopped walnuts if desired and serve warm.
Giving the seasons more room again
So why do we often crave warm dishes more in autumn? There isn't just one explanation. Cooler temperatures, shorter days, seasonal food, changed daily routines, and fond memories can all play a part.
We don't need to align our diet entirely with the calendar because of this. Nevertheless, it can be exciting to pay attention to which foods are currently in season when shopping next – and what we actually feel like eating when the weather gets cooler.
Perhaps that is exactly one of the beautiful sides of autumn: with the seasons, our dishes and little rituals are allowed to change, too.
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