Pumpkin Apple Bacon Soup

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 vote

30 Min
45 Min
Stove Top


  • 1 can(s)
    pumpkin puree 30 ounces
  • 6 slice
    bacon of your choice
  • 3 medium
    granny smith apples
  • 5 c
    chicken broth, low salt
  • 1 c
    heavy cream
  • 1 small
  • 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.

Printable Recipe Card

About Pumpkin Apple Bacon Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free

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