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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better. Ingredients:
4 slices bacon, diced |
2 tablespoons butter |
4 red apples, diced |
1 carrot, chopped |
1 onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1/4 cup white wine |
1/2 cup apple cider |
2 1/2 cups canned pumpkin |
2 quarts chicken stock |
1 teaspoon dried thyme |
1 bay leaf |
salt and pepper |
1 cup cream |
Directions:
1. In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery and garlic cook until soft in the bacon grease.
2. Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
3. Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
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