FALL HARVEST SOUP!

Fall Harvest Soup! image

Sweet potatoes, pumpkin, carrots, apple, and pears come together in this lightly spiced soup to make a super comforting fall dish! Serve with toasted and buttered crusty Italian bread.

Provided by Amna Kazmi

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

Ingredients

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
½ cup evaporated milk
1 tablespoon honey
1 ½ teaspoons ground allspice
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ teaspoons ground cinnamon
salt and ground black pepper to taste
8 leaves fresh basil for garnish

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.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 35.1 g, Cholesterol 12.1 mg, Fat 3.7 g, Fiber 6.7 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 16.6 g