Is everyone tired of pumpkin yet? Just bear with me, because this really is the best soup that I have ever made (we're not counting the white bean and chicken chili, obviously). The aroma of the apples cooking in the skillet combined with the scent of the pumpkin is mouthwatering, and so very… fall. This is a super easy recipe, but the creaminess of the soup and the addition of apples and bacon make it amazing.
Creamy Pumpkin Soup with Apples and Bacon
adapted from a Food Network magazine insert
1 15oz. can of pumpkin
1 14.5 oz can of chicken broth
1/2 cup cream
1/2 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1 peeled and cubed apple
cooked and crumbled bacon, to taste
In order to get by with only using one pot and one skillet, I cooked the apple first, melting a little bit of butter in the skillet and cooking the apple until soft. Then I set it aside and cooked the bacon with the same skillet.
Meanwhile, I combined all of the other ingredients in the pot and brought it to a simmer. I whisked it for about five minutes or so, and then served it topped with the bacon and apples. Extra bacon for Riley, extra apples for me, just the way we like it. The whole thing was so quick and easy, not to mention delicious, that we'll definitely be making it a go-to dinner on the boat.
Do you have any favorite quick and easy soup recipes to pass along? I'd love to hear them!