pumpkin apple bacon soup

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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