Ingredients for Pumpkin Apple Soup
- 4 slices bacon
- 2 tablespoons butter
- Red Apples
- Carrot
- 1 medium onion (chopped)
- Celery Rib
- Garlic Clove
- White Wine
- Apple Cider
- Canned Pumpkin
- Chicken Stock
- Dried Thyme
- Bay Leaf
- Salt and pepper to taste
- 1/2 cup heavy cream
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How to Make Pumpkin Apple Soup
- Cook 4 slices of bacon in a large pot until crispy. Remove bacon and crumble, reserving 2 tablespoons of bacon grease.
- Add 2 tablespoons butter to the pot. Sauté 2 medium apples (peeled, cored, and diced), 1 cup chopped carrots, 1 cup chopped celery, and 1 medium onion (chopped) until softened (about 8-10 minutes). Add 2 cloves minced garlic and cook for 1 minute more.
- Pour in 1/2 cup dry white wine, 1/2 cup apple cider, and 4 cups vegetable or chicken stock.
- Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon dried sage, 1/2 teaspoon dried thyme, and 1/4 teaspoon nutmeg.
- Bring to a simmer, then reduce heat and cook for 45 minutes, stirring occasionally.
- Carefully puree the soup using an immersion blender or a regular blender in batches. Stir in 1/2 cup heavy cream.
- Season with salt and pepper to taste. Garnish with crumbled bacon and a swirl of cream (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
54g
Fat
36g
Carbs
8g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Main Dish Soups Stews Fruit Vegetables Easy Kid Friendly Food Processor Blender Dietary Low Sodium Low Cholesterol Seasonal Low Calorie Low Carb Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Apples Squash Brunch Taste Mood Equipment Small Appliance 3 Steps Or Less 4 Hours Or Less
