Fall Harvest Soup! recipe
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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
Nutrition Info
- 183.2 caloriescarbohydrate: 35.1 gcholesterol: 12.1 mgfat: 3.7 gfiber: 6.7 gprotein: 4.5 gsaturatedFat: 1.9 gservingSize: -sodium: 923.8 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Fall Harvest Soup!
Directions
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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.