Just right for a Fall or Winter evening, this soup is the perfect combination of pumpkin, apples, bacon and spices. Use canned pumpkin or roast your own (directions included ) and substitute the coconut milk for the cream in a lower fat version. The roasted pepitas (directions included) are the perfect garnish and add a spicy crunch.
This soup is a bit fancy and fun to serve to guests as part of a larger meal or just to eat by itself with a slice of good, crusty bread. We make it several times a year when pumpkins are in season.
Pumpkin Apple Soup
8
servings45
minutes2
hoursIngredients
2 Tbsp olive oil
8-10 strips bacon
1 medium onion, diced
2 1/2 pounds apples, peeled, cored and chopped
1 – 29 oz can pumpkin puree OR 1 3/4 cup freshly roasted Sugar Pumpkin puree *
1 cup apple juice
3 cups chicken stock
4 bay leaves
1/8 tsp ground ginger
1/8 tsp ground mace
1/4 tsp nutmeg
1 Tbsp salt
2 tsp fresh ground black pepper
1 cup cream or full fat coconut milk
roasted pepitas for garnish*
Directions
- Heat the olive oil in a large soup pot. When hot, add the bacon strips and cook until browned on both sides, about 5-6 minutes.
- Add the onions and apples and saute until tender.
- Add the canned or fresh-roasted pumpkin* and apple juice, saute for 3-5 minutes.
- Add the chicken stock and all the seasonings. Simmer for 2 hours on low heat.
- Remove from heat and puree with an immersion blender or in a food processor. Return to the pot (if using a food processor) and add the cream or coconut milk. Adjust seasonings and add more cream/coconut milk if you prefer a thinner soup.
- Serve warm with a garnish of roasted pepitas. **
Notes
- *Try roasting your own Sugar Pumpkin for this recipe. It’s easy and so good! Make sure to use the Sugar variety and leave the other varieties for jack-o-lanterns. To roast a Sugar Pumpkin: Halve a small sugar pumpkin from top to bottom and scoop out the seeds. Slice each piece in half to make quarters. Brush 1 Tbsp olive oil over the pumpkin flesh and place, cut sides down, onto a parchment or foil-lined baking sheet. Roast at 425° F for 35-40 minutes, or until the flesh is easily pierced with a fork. Set it aside to cool. One 15-ounce can pumpkin = 1 3/4 cups mashed pumpkin so you’ll have extra pumpkin left over to make homemade pumpkin cookies or a pumpkin roll.
- ** To make roasted pepitas: Toss 1 cup pepita seeds with 1 tsp olive oil on a baking sheet in a single, even layer. Roast the seeds in a 325° F oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with 1 1/2 tsp ground coriander, 3/4 tsp salt, 1/4 tsp fresh ground pepper, and a pinch of cayenne. Let cool for 10 minutes.
- A food processor works fine for this recipe but it’s also fast and fun to use an immersion blender. I love this All Clad Immersion Blender from Amazon.
