Best Fall Harvest Soup Recipes

FALL HARVEST SOUP!

Steps:

• Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.

POTLATCH FALL HARVEST SOUP

Steps:

• Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
• Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

FALL HARVEST SOUP

Steps:

• 1. Preheat oven to 450 ° 2. With a sharp knife, make 5 cuts into the potato, squash, and pumpkin. Do not cut all the way through the skins. 3. On a foil covered rimmed baking sheet, roast the sweet potato, squash and pumpkin for approximately 1 hour and 15 minutes. The potato may be done before this time. If it is, remove it to a plate and continue roasting the other vegetables. The vegetables are done when a knife can easily go through the skin. Thoroughly cool on the sheet. 4. Scoop out the seeds of the pumpkin and the squash. Scoop the flesh from the skins and place in a medium bowl. Scoop flesh from the sweet potato and mix all together in the bowl. Discard seeds and skins. 5. In a6-8 quart heavy bottomed pot, warm the canola oil over medium heat. Add the onions. Sauté until the onions are transparent and soft. 6. Lower the heat to medium-low. Add the garlic and sauté for one minute. 7. Add the apple pieces and continue to sauté until slightly soft, then add 6 cups of the vegetable broth, Calvados if using, the apple juice, and the pumpkin/potato/squash mixture. Stir well. 8. Add the curry powder, powdered ginger, salt, white pepper and honey or agave syrup if using. Increase the heat until the mixture just begins to boil, then lower the heat to medium low and simmer for 30 minutes, stirring occasionally. Adjust the seasonings to taste. If necessary or desired, thin the soup with additional broth. 9. Purée with an immersion or standard blender and serve.

FALL HARVEST SOUP

Steps:

• 1. Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• 2. Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• 3. Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.