Pumpkin Apple Bacon Soup Recipes
APPLE PUMPKIN SOUP
Relish autumn's color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. "For a treat, serve in hollowed-out small pumpkins," suggests Pat.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. , Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.
Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 389mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PUMPKIN APPLE BACON SOUP
My work serves this soup occasionally in the fall. I love it and always miss it so I started trying to figure it out myself so I can enjoy it at home! Great comfort food for those dreary fall days!
Provided by Tammy Bovender
Categories Other Soups
Time 1h15m
Number Of Ingredients 12
Steps:
- 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.
APPLE PUMPKIN SOUP
Make and share this Apple Pumpkin Soup recipe from Food.com.
Provided by Suzie_Q
Categories Apple
Time 9h45m
Yield 2 quart, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
- Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
- Reduce heat; cover and simmer for 25 minutes. Cool slightly.
- In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
- Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
- Stir in apple juice, cream, salt and pepper; heat through.
Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9
PUMPKIN APPLE SOUP
Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.
Provided by LilPinkieJ
Categories Apple
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
- Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
- Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9
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PUMPKIN SOUP WITH APPLE & SPICES - BROWN EYED BAKER
From browneyedbaker.com
4.7/5 (15)Total Time 45 minsCategory SoupCalories 176 per serving
- Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
- Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.) Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.) Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.
PUMPKIN SOUP WITH BACON - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Total Time 1 hr 20 minsCategory SoupCalories 271 per serving
- Cut the pumpkin in half lengthwise and scoop out all the seeds. Place the pumpkin halves, cut side down, on a sheet pan coated with cooking spray.
- While the pumpkin is in the oven, cook the bacon in a large pot over medium heat. The bacon should be crispy and browned, which will take 5-6 minutes.
PUMPKIN APPLE BACON SOUP - EMILY BITES
From emilybites.com
5/5 (1)Total Time 50 minsCategory SoupCalories 209 per serving
- 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.
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PUMPKIN-APPLE SOUP RECIPE | COOKING LIGHT
From cookinglight.com
Servings 8Calories 147 per servingTotal Time 1 hr 5 mins
- Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often.
- Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
PUMPKIN APPLE SOUP RECIPE - WALDY MALOUF | FOOD & WINE
From foodandwine.com
Servings 6
- In a large pot, cook the bacon over moderate heat until almost crisp. Add 2 tablespoons of the butter and let melt. Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
- Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute. Add the wine, cider and Calvados and cook until almost dry, about 5 minutes. Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the pepper. Discard the bouquet garni and cloves.
- Remove the ham hock. When it is cool enough to handle, pull the meat from the bone. Cut the meat into small pieces and reserve.
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5/5 (4)Calories 341 per servingCategory Soup
- Cook the bacon in a large frying pan over medium-high heat until crispy, about 10 minutes. Once it’s crispy, remove it from the pan and pour half of the bacon oil into a large pot.
- Add the thinly sliced onion to the pan and cook it until it is quite soft, about 5 or 6 minutes. Add the maple syrup and ginger to the pan and continue to cook until the onions are thick and caramelized, about 10 minutes. Remove the pan from the heat, crumble the bacon over the onions, and stir to mix them together.
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- Add the chicken stock, can of pumpkin, and orange juice to the pot and simmer for 5 minutes. Blend the soup (using an immersion blender or in batches in your blender) until creamy. Season to taste with sea salt.
PUMPKIN AND BACON SOUP | BETTER WITH GAS
From betterwithgas.com.au
Servings 6Total Time 55 mins
- Melt butter in large pot over a medium heat, add bacon and onions and cook for 3 minutes whilst stirring until the onions are soft.
- Add curry powder, stock, potatoes and pumpkin. Bring to the boil then cover pot and reduce heat to low and simmer ingredients for 30 minutes.
- In the pot use a potato masher to crush potatoes if you like a textural soup or use a stick mixer to create a velvety smooth soup. Add salt and pepper to taste.
- Serve in bowls and garnish with a little cream and fresh chopped chives. Serve with fresh crusty bread on the side.
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