I may be getting a bit carried away with pumpkin this year, but I make no apologies for that. I love it. The fact that this month’s Food Network Magazine included an article about “50 things to make with canned pumpkin” isn’t going to help the situation either. Hubby is out of town this weekend, so I whipped up this soup for myself in no time. It is extremely quick and easy, and is creamy and delicious. Perfect for a dreary Fall afternoon at home.
Creamy Pumpkin Soup with Apple and Bacon
Adapted from Food Network Magazine, October 2013
2 cups chicken stock
2 bouillon cubes
1 15-ounce can pumpkin
1/2 cup heavy cream (or milk of your choice)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice
salt and pepper to taste
2-3 slices bacon, cooked and crumbled
1 Granny Smith apple, cubed
1 tablespoon butter
~Cook 2-3 strips of bacon, crumble, and set aside. In a saucepan, bring chicken stock to a simmer. Add bouillon and whisk until completely dissolved. Add canned pumpkin, seasonings, and heavy cream. Simmer for 5 minutes, whisking frequently.
~Cook cubed apple in butter until soft.
~Top soup with crumbled bacon and cooked apple. Enjoy!