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pumpkin apple bacon soup

(1 rating)
Recipe by
Tammy Bovender

My work serves this soup occasionally in the fall. I love it and always miss it so I started trying to figure it out myself so I can enjoy it at home! Great comfort food for those dreary fall days!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For pumpkin apple bacon soup

  • 1 can
    pumpkin puree 30 ounces
  • 6 slice
    bacon of your choice
  • 3 md
    granny smith apples
  • 5 c
    chicken broth, low salt
  • 1 c
    heavy cream
  • 1 sm
  • 1 Tbsp
    bacon grease
  • 1 tsp
    pumpkin pie spice
  • 3 Tbsp
    brown sugar-packed
  • 1/2 tsp
  • 1/2 tsp
    sage, dried (optional)
  • 1/2 tsp
    thyme, dried (optional)

How To Make pumpkin apple bacon soup

  • 1
    Peel and finely chop onion and set aside.
  • 2
    Core, peel and chop apples into small to medium chunks and set aside.
  • 3
    Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
  • 4
    In a large dutch oven, heat the bacon grease, then add in the onions, apples and spices until onions are translucent (approximately 8-10 minutes) medium-high heat.
  • 5
    Add in the chicken broth and bring to a boil on high heat until the apples are soft.
  • 6
    Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
  • 7
    With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
  • 8
    I do not have an immersion blender, so I placed the soup in batches in my blender adding in the cream. Soup will be velvety. Like a bisque. You may also, leave some bacon bits aside to garnish on top and add some pumpkin seeds to the top for a nice added touch.

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