“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.” - by Amna
Ingredients
Adjust Servings
Original recipe yields 8 servings
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
Amount Per Serving (8 total)
- Calories
- 183 cal
- 9%
- Fat
- 3.7 g
- 6%
- Carbs
- 35.1 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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...." See more"
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