There are so many reasons I love the Fall season. Not only because of the weather and all the leaves changing colors, but also because of all the yummy food. Apple cider, Pumpkin Pie, Pumpkin Roll…..the list could go on.
I’ve never had Pumpkin Soup before, but thought I would take the recipe one step further by adding apple and bacon. Man, oh man, the apple and bacon is just the “Dash of Sass” that made this recipe over the top and delicious. I added extra bacon/apple to my bowl!
- 1 (15 oz) can of pumpkin
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 tablespoons maple syrup
- 2 small apples, peeled, cored, cubed
- 1 tablespoon butter
- 4 slices of bacon, cooked and sliced into ¼ inch slices
- In a medium size pot or dutch oven, whisk pumpkin, chicken broth, heavy cream, pumpkin pie spice and salt together.
- Bring to a simmer, whisking mixture every few minutes.
- After 5 minutes, add maple syrup and whisk mixture.
- Simmer 1 additional minute, before removing pot from heat.
- In a small frying pan, melt butter over medium heat. Add apple and cook until apple becomes softened.
- Serve warm soup in bowl. Garnish with sliced bacon and apples.
MAKES 2 SERVINGS.
Tip #1: Don’t have pumpkin pie spice? 1 tsp substitute = 1/2 tsp. ground cinnamon plus 1/4 tsp. ground ginger, 1/4 tsp. ground allspice or cloves, and 1/8 tsp. ground nutmeg.
Tip #2: “Sass” up your serving bowl by serving the soup in the shell of a small pumpkin! (I was bummed I couldn’t find one at my local supermarket!)
Tip #3: Recommended apples: Gala or McIntosh apples. The only apple I would not recommend is a Red Delicious.