Fall Harvest Soup!

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

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.