Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.75 Kcal (493 kJ) | ||
| Calories from fat | 25.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 3% | |
| Sodium | 686.27mg | 29% | |
| Potassium | 427.94mg | 9% | |
| Total Carbs | 19.86g | 7% | |
| Sugars | 10.32g | 41% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 42mg | 70% | |
| Vitamin A | 1mg | 32% | |
| Iron | 10.3mg | 57% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 34.83 Kcal (146 kJ) | ||
| Calories from fat | 7.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 4% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 3% | |
| Sodium | 203.02mg | 29% | |
| Potassium | 126.6mg | 9% | |
| Total Carbs | 5.88g | 7% | |
| Sugars | 3.05g | 41% | |
| Dietary Fiber | 1.01g | 14% | |
| Protein | 0.59g | 4% | |
| Vitamin C | 12.4mg | 70% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 3mg | 57% | |
| Calcium | 24.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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