Warm your autumn evenings with rich, comforting Apple Bacon Pumpkin Soup. Blend roasted pumpkin puree and apples for natural sweetness, and enhance the flavor with crispy bacon for a savory crunch. Infuse the soup with aromatic spices like cinnamon and nutmeg, elevating every spoonful with a cozy taste of fall. Serve as a starter for festive gatherings or savor as a satisfying meal, ensuring warmth and joy at your table.
Make for fall inspired recipes by trying my Pumpkin Swirl Bread, or my Pumpkin Pasta Sauce Recipe. Enjoy my autumn inspired waffles with my easy to make Apple Cinnamon Waffles and Pumpkin Pecan Waffles recipes.
Ingredients
Find below the list of ingredients I used to make my Apple Bacon Pumpkin Soup.
- Bacon
- Onion
- Garlic
- Apples
- Ground Cinnamon
- Ground Nutmeg
- Dry or Fresh Rosemary
- Salt
- Chicken Broth
- Pumpkin Puree
See recipe card for quantities.
How to make Apple Bacon Pumpkin Soup
Make sure to prepare the onion, garlic and apple pieces before starting cooking the soup.
Place a large Dutch oven oven medium heat and cook the strips of bacon until you've reached your desired crispiness.
Remove the crispy bacon from the pot, leaving the bacon grease. Gently place the apple piece, onion, and garlic in the pot.
Cook until the onions are translucent and apples start to soften. Add the cinnamon, nutmeg, rosemary, and salt and cook for 2 minutes.
Pour the chicken broth into the Dutch oven and bring to a boil. Turn down the heat and simmer the soup until the apple pieces become fork tender.
Add the pumpkin puree to the pot and stir it in until well incorporated in the broth. Bring back to a simmer and then turn off the heat.
Use an immersion blender to puree the soup until smooth. Chop the bacon into bacon bits. Add them back to the soup, or serve them on the side.
Substitutions and Variations
- Butternut Squash - Replace the pumpkin puree with butternut squash puree.
- Vegetarian - Substitute the chicken broth with vegetable broth and omit the bacon. Start the recipe by cooking the apples and onions, making sure to use oil or butter.
Storage
Store any leftover Apple Bacon Pumpkin Soup in airtight containers. Place in the refrigerator for for 2-3 days or in the freezer for up to a month.
Recipe
Apple Bacon Pumpkin Soup
Ingredients
- 4 strips Bacon
- 4 pieces Apples peeled, cored, and cubed
- 1 large White Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 teaspoon Fresh Rosemary finely chopped
- 1 tablespoon Salt
- 900 ml Chicken Broth
- 796 ml Pure Pumpkin Puree
Instructions
- Make sure to prepare the onion, garlic and apple pieces before starting cooking the soup.
- Place a large Dutch oven oven medium heat and cook the strips of bacon until you've reached your desired crispiness.
- Remove the crispy bacon from the pot, leaving the bacon grease. Gently place the apple piece, onion, and garlic in the pot.
- Cook until the onions are translucent and apples start to soften. Add the cinnamon, nutmeg, rosemary, and salt and cook for 2 minutes.
- Pour the chicken broth into the Dutch oven and bring to a boil. Turn down the heat and simmer the soup until the apple pieces become fork tender.
- Add the pumpkin puree to the pot and stir it in until well incorporated in the broth. Bring back to a simmer and then turn off the heat.
- Use an immersion blender to puree the soup until smooth. Chop the bacon into bacon bits. Add them back to the soup, or serve them on the side.
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