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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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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