Apple Bacon Pumpkin Soup
Blend together fresh apples, onion, and pumpkin puree for a balance of savory and sweet flavors.
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.
Video
Nutrition
Calories: 132kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 13mgSodium: 1821mgPotassium: 387mgFiber: 5gSugar: 6gVitamin A: 21393IUVitamin C: 8mgCalcium: 56mgIron: 2mg
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