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.

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

183 calories; protein 4.5g; carbohydrates 35.1g; fat 3.7g; cholesterol 12.1mg; sodium 923.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2015
Wonderful flavor and texture - got a lot of compliments from my guests! Read More

Most helpful critical review

Rating: 1 stars
11/12/2012
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. Read More
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
11/12/2012
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. Read More
(1)
Rating: 2 stars
09/18/2016
I think the spices and everything was good EXCEPT the red bell pepper. It is too overpowering and that's all I taste in the soup. Next time I will skip the bell pepper all together. Read More
Rating: 1 stars
10/09/2017
Way to much spice! Read More
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Rating: 5 stars
12/05/2015
Wonderful flavor and texture - got a lot of compliments from my guests! Read More
Rating: 5 stars
11/08/2015
What an amazing soup - very delicious savory flavor. I will make this again! Read More
Rating: 5 stars
09/30/2013
Delicious! Loved it! Read More
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Rating: 5 stars
10/27/2013
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 blender instead of a magic bullet next time!) Read More
Rating: 1 stars
10/23/2016
A friend and I tried making this using the 8-serving quantities (without the evaporated milk) and found that it was totally overpowered by the spices - 1 1/2 teaspoons of each was far too much - and by the red pepper. Our soup was also far too thick. Overall it ended up being virtually inedible. Read More
Rating: 5 stars
10/31/2020
When I made this I put in about a teaspoon of garlic, as I was stir frying the onions and bell pepper. I used fresh pumpkin. When it called for can milk I put in a pint of half and half, and a quarter of a cup of heavy whipped cream. I omitted the honey and put in a cup and a half of light brown sugar. I also omitted the salt and pepper and let the do that to their own bowl. This was the first time making pumpkin soup and I loved it. I have a friend that has had this kind of soup before and she loved the soup. I will be making this soup again. Read More
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