Fall Harvest Soup Food

FALL HARVEST SOUP!

Fall Harvest Soup! image

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.

Provided by Amna Kazmi

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

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
½ cup evaporated milk
1 tablespoon honey
1 ½ teaspoons ground allspice
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ teaspoons ground cinnamon
salt and ground black pepper to taste
8 leaves fresh basil for garnish

Steps:

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 Facts : Calories 183.2 calories, Carbohydrate 35.1 g, Cholesterol 12.1 mg, Fat 3.7 g, Fiber 6.7 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 16.6 g

AUTUMN HARVEST SOUP

Autumn Harvest Soup image

I started developing this soup for a RecipeZaar cooking contest. Finally finished it, a bit too late for the contest! A hearty soup, add bread and you have dinner.

Provided by Galley Wench

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups dry white beans, soaked
2 tablespoons olive oil
8 ounces smoked bacon, cut in half crosswise
2 garlic cloves, chopped
3/4 cup onion, diced
1/2 cup leek, diced
1 cup celery, 1/4-inch diced
2 apples, tart cooking, peeled and cubed
1/2 cup carrot, 1/4-inch diced
2 cups butternut squash, 1/4-inch diced
1 1/2 tablespoons fresh thyme, chopped
1 1/2 tablespoons fresh rosemary, chopped
5 cups vegetable stock
sea salt & white pepper

Steps:

Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.

HARVEST SOUP

Harvest Soup image

Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. -Janice Mitchell Aurora, Colorado

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
2 garlic cloves, minced
3-1/2 cups water
2-1/4 cups chopped peeled sweet potatoes
1 cup chopped red potatoes
1 cup chopped peeled acorn squash
2 teaspoons beef bouillon granules
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.

Nutrition Facts : Calories 241 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 493mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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