- 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
- 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.
09/07/2019
recipepes.com
fall harvest soup!, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
