Fall Harvest Soup

Eileen Hineline

By
@HappyCooking54

I love soup and make it whenever I can and love new flavors to try. I found this recipe along with picture on the AllRecipes web site.
I am sharing it with you. I love the color of the soup and just the list of ingredients tells me this is so delicious! Why wait until cooler weather to enjoy this soup?
I say make it today and enjoy a bowl with some crusty bread, mmm so good.


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Rating:

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Serves:

8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

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
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy