Fall Harvest Soup

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.