fall harvest soup

Recipe by
Eileen Hineline
Coolidge, AZ

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

  • 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

How To Make fall harvest soup

  • 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.
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