pumpkin apple bacon soup
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!
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 can pumpkin puree 30 ounces
- 6 slices bacon of your choice
- 3 medium granny smith apples
- 5 cups chicken broth, low salt
- 1 cup heavy cream
- 1 small onion
- 1 tablespoon bacon grease
- 1 teaspoon pumpkin pie spice
- 3 tablespoons brown sugar-packed
- 1/2 teaspoon pepper
- 1/2 teaspoon sage, dried (optional)
- 1/2 teaspoon thyme, dried (optional)
How To Make pumpkin apple bacon soup
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Step 1Peel and finely chop onion and set aside.
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Step 2Core, peel and chop apples into small to medium chunks and set aside.
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Step 3Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
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Step 4In 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.
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Step 5Add in the chicken broth and bring to a boil on high heat until the apples are soft.
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Step 6Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
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Step 7With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
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Step 8I 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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