Recipe: Pumpkin Soup with Apples and Bacon

Food Network Magazine often has special inserts with collections of recipes – of course, October’s issue featured pumpkin.  The trendiest fall item.  (Seriously – is there any company that hasn’t jumped on the pumpkin flavored bandwagon this fall?)

Okay, back on track.  We tried this pumpkin soup recipe last week.  Both NavyGuy and I were skeptical about the flavor combinations, but it ended up being pretty tasty and super easy.  I’m not sure I’d make it often, but neither of us is huge pumpkin fans, so if you’re more of a pumpkin lover you’ll probably enjoy this.

Creamy Pumpkin Soup with Apples and Bacon

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Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.  Add 2 tablespoons maple syrup. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.

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