Fall Harvest Soup!

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 183 Calories

Ingredients

• 1 ½ teaspoons ground cinnamon
• 1 tablespoon butter
• 1 ½ teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• 1 tablespoon honey
• 1 (15 ounce) can pumpkin puree
• 1 ½ teaspoons ground cloves
• 2 onions, chopped
• salt and ground black pepper to taste
• 6 cups chicken broth
• 1 cup chopped red bell pepper
• 1 apple, cored and chopped
• 2 large carrots, peeled and chopped
• 1 pear, cored and chopped
• 1 large sweet potato, peeled and chopped
• ½ cup evaporated milk (Optional)
• 8 leaves fresh basil for garnish

Recipe Instructions

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.

Step 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.

Step 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.