FALL HARVEST SOUP

Fall Harvest Soup image

Provided by Eileen Hineline

Time 1h

Number Of Ingredients 17

1 tablespoon butter
2 onions, chopped
6 cups chicken broth
1 large sweet potato, peeled and chopped
2 large carrots, peeled and chopped
1 apple, cored and chopped
1 pear, cored and chopped
1 cup chopped red bell pepper
1 (15 ounce) can pumpkin puree
1/2 cup evaporated milk (optional)
1 tablespoon honey
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
salt and ground black pepper to taste
8 leaves fresh basil for garnish

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.