Pumpkin Apple Bacon Soup
If you want to add more gluten free and dairy free recipes to your recipe box, Pumpkin Apple Bacon Soup might be a recipe you should try. This recipe serves 6. One serving contains 266 calories, 7g of protein, and 15g of fat. For $2.17 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Emily Bites has 269 fans. Head to the store and pick up apples, black pepper, dried thyme, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a budget friendly soup. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Try Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich, Pumpkin Soup With Bacon, and Pumpkin Bacon Soup for similar recipes.
Servings: 6
Ingredients:
2 medium apples, peeled and chopped
½ teaspoon black pepper
3 tablespoons packed brown sugar
30 oz canned pumpkin puree
¼ teaspoon cinnamon
½ teaspoon dried thyme
5 cups fat free, less sodium chicken broth
1 small onion, diced
½ teaspoon salt
6 slices center cut bacon
Equipment:
paper towels
dutch oven
immersion blender
blender
pot
Cooking instruction summary:
Prepare the bacon according to package directions until crispy. Place cooked bacon on a few paper towels to dry and cool. Reserve one tablespoon of the bacon grease and discard the rest. Chop the bacon into small pieces, separating two slices worth of chopped bacon from the rest (reserved for garnish).Place the tablespoon of bacon grease in a Dutch oven or soup pot and bring over medium heat. Add the onions and apples and stir to coat. Cook for 8-10 minutes until onions are translucent. Add the broth, salt, pepper, thyme and cinnamon and stir together. Bring the mixture to a boil and boil for 5 minutes until apples are softened.Add the pumpkin, brown sugar and bacon pieces (4 slices worth) and stir until well combined. Reduce the heat to med-low and cook for about 10 minutes.When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth.Soup will be thick and creamy. Serve with the remaining bacon pieces sprinkled over top as garnish.
Step by step:
1. Prepare the bacon according to package directions until crispy.
2. Place cooked bacon on a few paper towels to dry and cool. Reserve one tablespoon of the bacon grease and discard the rest. Chop the bacon into small pieces, separating two slices worth of chopped bacon from the rest (reserved for garnish).
3. Place the tablespoon of bacon grease in a Dutch oven or soup pot and bring over medium heat.
4. Add the onions and apples and stir to coat. Cook for 8-10 minutes until onions are translucent.
5. Add the broth, salt, pepper, thyme and cinnamon and stir together. Bring the mixture to a boil and boil for 5 minutes until apples are softened.
6. Add the pumpkin, brown sugar and bacon pieces (4 slices worth) and stir until well combined. Reduce the heat to med-low and cook for about 10 minutes.When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth.Soup will be thick and creamy.
7. Serve with the remaining bacon pieces sprinkled over top as garnish.
Nutrition Information:
covered percent of daily need
