Harvest Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 499.0 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Harvest Soup calories by ingredient
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Submitted by: CO_MOMMA


A warm and hearty Autumn inspired soup. A blend of veggies, rich coconut and spicy apples makes this a perfect addition to any chilly day. A warm and hearty Autumn inspired soup. A blend of veggies, rich coconut and spicy apples makes this a perfect addition to any chilly day.
Number of Servings: 12


    1 tbsp olive oil
    4 small onions chopped small
    4 large carrots chopped small
    4 large celery stalks
    2 cloves garlic crushed
    ½ tsp cumin
    1 tbsp cinnamon
    ¼ tsp allspice
    ¼ tsp white pepper (black is ok but not as pretty)
    1 tbsp kosher salt
    3 med apples peeled cored and cut into chunks
    2 tbsp blackstrap molasses (honey would be ok but not as flavorful or iron rich)
    6 Cups vegetable broth
    1 can coconut milk
    1 large can pumpkin (NOT pumpkin pie mix)
    1 tsp liquid smoke (optional)
    1 tsp orange zest


I use a food processor with a slicing blade to make short work of the prep.
Heat olive oil in your favorite soup pot over medium low heat.
Toss in onions and half of salt and sweat until onions are clear and fragrant. The point is not to brown so keep the heat down so they don’t sizzle away.
Add carrots, celery, garlic, cumin, allspice, cinnamon and pepper. Raise heat to medium and stir frequently for a few minutes.
Add molasses, cooking for 5 minutes.
Add apples and 4 -5 cups of the broth and allow to come to a low boil over med high heat.
Reduce heat to med-slow and simmer until carrots are tender ( the length of time depends on how small they are cut. Mine are sliced relatively thin by the FP so this step only takes about 5 minutes )
Remove from heat and (CAREFULLY) strain the mixture reserving the liquid.
Put veggies etc into food processor or blender (a blender would probably need to be split in two to fit the whole batch.) and puree until smooth, adding liquid to help the process. (If you have a stick blender, just use that in the soup pot and skip the straining step.)
Return to pan with the reserved liquid.
Add pumpkin, coconut milk, and liquid smoke. Stir to combine.
Heat thoroughly to your liking.
Add orange zest last and taste. It may need more salt if you prefer. I also usually add extra cinnamon at this step as well because I like it!
Serves about 12
My serving number is approximate and conservative because I have never actually measured it.

Number of Servings: 12

Recipe submitted by SparkPeople user CO_MOMMA.


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