Wednesday, October 23, 2013

Pumpkin Soup with Sauteed Apples and Bacon

I've resisted sharing a pumpkin recipe with you long enough.  I've had pumpkin fever since about mid-June, but I knew once I started making pumpkin I would be bombarding you with everything pumpkin.  So, for you, I've resisted...until now! 
My weakness has gotten the best of me and I've finally broken out the pumpkin!  And the fact that my Food Network Magazine arrived and had a booklet of 50 recipes using pumpkin puree didn't help the fact either.  I promise to share pumpkin recipes in moderation.  Well, at least I'll try to share in moderation!
So now, I present you with pumpkin soup with sauteed apples and bacon.  This was on the cover of the October issue of Food Network Magazine.  A big bread bowl filled with pumpkin soup and topped with pieces of soft, slightly sweet apple and bits of salty, crunchy bacon.  I was instantly drawn to this recipe from the picture alone.
I quickly started thumbing through the magazine to find that beautiful cover recipe.  When I found the recipe and started skimming through it I was shocked how easy it was.  Less than 10 ingredients provides you with a soup that is flavorful, filling and delicious.
I was surprised how quickly this soup came together.  A can of pumpkin puree combined with chicken broth, a few spices and some maple syrup.  Five minutes of simmering to allow the flavors to develop and that's it.  Chopped apples that have been sauteed in butter are then sprinkled over the top to add a hint of sweetness and texture.  Then a generous helping of bacon is added to the mix.  Because, well, bacon just makes everything better.  You've got a creamy soup that is studded with bits of soft apple and crunchy bacon.  The flavors of the pumpkin, apples, pumpkin pie spice and bacon marry together so well providing a variety of flavors and textures.
While this soup would probably be more than enough alone, it would be delicious with a grilled cheese.  I paired this with mini grilled cheese sliders.  I baked biscuits, then added cheddar cheese, apples and bacon.  These little sliders are so cute and so good and are the perfect compliment to this delicious pumpkin soup that screams fall. 

Pumpkin Soup with Sauteed Apples and Bacon

1 (15oz) can pumpkin puree
2 Cups chicken broth
1/2 Cup half and half
1/2 Tsp pumpkin pie spice
salt and pepper, to taste
2 Tbsp maple syrup

To top-
Bacon, cooked and crumbled
1 Small apple, cored, peeled and chopped
1 Tbsp butter


Combine pumpkin, chicken broth, half and half, pumpkin pie spice and maple syrup in a medium saucepan and stir to combine.  Place over medium heat and allow to simmer for about 5-10 minutes.  Taste, adjust seasonings, if needed.  If the soup is too thick, add a little more half and half or chicken broth.

For the apples-
Place butter and apple chunks in a small saute pan and cook over medium-low heat until apples are softened, about 5 minutes.

To serve-
Divide soup among the bowls and top with bacon and apples.  Serve.

Recipe source:  Food Network Magazine, October 2013

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