Fall Harvest Soup!

Fall Harvest Soup!

3
Amna 0

"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 h {{adjustedServings}} servings 183 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 972 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

3
  1. 3 Ratings

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We thought the pumpkin and spices were either way too overbearing, or simply clashed with the rest of the ingredients and tried to blend fall veggies with a spice/pumpkin dessert.

I thought this was very tasty. I used green pepper instead of red and two apples instead of a pear. Great flavor and texture. I would definitely make it again (hopefully with an immersion ble...

Delicious! Loved it!