Pumpkin Soup with Bacon, Apple & Sage

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Average: 4 (1 vote)

Welcome soup season with this savory pumpkin soup made with seasonal ingredients. For a delicious kick of spice, add the cayenne.

Pumpkin Soup with Bacon, Apple and Sage

Serves

Servings: 
4
Prep Time
10 min
Cook Time
25 min

Welcome soup season with this savory pumpkin soup made with seasonal ingredients. For a delicious kick of spice, add the cayenne.

Ingredients

8 slices bacon, cut into ½-inch pieces

1 cup chopped onion

1 large apple, peeled and chopped (about 1 ½ cups)

1 Tbsp. chopped fresh sage or 1/2 tsp. dried sage

1 clove garlic, quartered

1/8 tsp. cayenne, optional

1 carton (32 oz.) College Inn® Chicken Broth

1 can (15 oz. each) Libby’s® 100% Pure Pumpkin

1 tsp. brown sugar

Salt and black pepper, to taste


Optional Toppings:

Sliced green onions

Roasted pepitas (pumpkin seeds)

Grated Parmesan cheese

Directions
  1. Cook bacon in a large 4-qt. saucepan or Dutch oven. Drain bacon on paper towels and set aside. Drain all but 1 Tbsp. bacon drippings.
  2. Cook onion, apple, sage, garlic and cayenne, if desired, in reserved bacon drippings (or 1 Tbsp. vegetable oil) over medium-high heat about 5 to 7 minutes or until onion is softened and translucent, stirring frequently.
  3. Transfer onion mixture to a blender; add 2 cups broth and puree until smooth. (Or, use an immersion blender to puree right in the saucepan.) Return to saucepan and add remaining broth, pumpkin and brown sugar. Bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve topped with bacon and other optional toppings, if desired.
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