fall harvest soup
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.
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For fall harvest soup
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1 tablespoon butter
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2 onions, chopped
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6 cups chicken broth
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1 large sweet potato, peeled and chopped
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2 large carrots, peeled and chopped
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1 apple, cored and chopped
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1 pear, cored and chopped
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1 cup chopped red bell pepper
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1 (15 ounce) can pumpkin puree
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1/2 cup evaporated milk (optional)
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1 tablespoon honey
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1 1/2 teaspoons ground allspice
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1 1/2 teaspoons ground nutmeg
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1 1/2 teaspoons ground cloves
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1 1/2 teaspoons ground cinnamon
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salt and ground black pepper to taste
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8 leaves fresh basil for garnish
How To Make fall harvest soup
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1Melt 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.
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2Reduce 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.
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3Stir 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Fall Harvest Soup:
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