Pumpkin Apple Bacon Soup Recipes

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APPLE BACON TOMATO SOUP



Apple Bacon Tomato Soup image

A rich, flavorful, surprising soup. Warm and soothing in the winter. By the second day the sauteed apples have really infused the soup and it is so tasty! Could be wonderful with mozzarella cheese grated on top just before serving.

Provided by Jennifer Fey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

5 slices bacon
1 tablespoon olive oil
½ white onion, chopped
2 teaspoons garlic, minced
2 cups beef stock
1 (15.5 ounce) can pinto beans
1 (14.5 ounce) can Italian-style stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
½ cup red wine
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  • Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
  • In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  • Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 16.6 g, Cholesterol 11.9 mg, Fat 10.3 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 446.8 mg, Sugar 6.1 g

APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Relish autumn's color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. "For a treat, serve in hollowed-out small pumpkins," suggests Pat.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 2 quarts).

Number Of Ingredients 12

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon each ground cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. , Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 389mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. -Rebecca Phillips, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces smoked sausage, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional

Steps:

  • In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 1216mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

PUMPKIN & BACON SOUP



Pumpkin & bacon soup image

The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives

Provided by Tom Kerridge

Categories     Lunch, Soup, Starter, Supper

Time 1h20m

Number Of Ingredients 9

1 tbsp vegetable oil
50g butter
1 onion, finely chopped
150g maple-cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)
1l chicken stock
100ml double cream
3 tbsp pumpkin seeds, toasted
maple syrup, for drizzling

Steps:

  • In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  • Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Nutrition Facts : Calories 557 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium

APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Provided by Suzie_Q

Categories     Apple

Time 9h45m

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
  • Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  • In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
  • Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
  • Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.

Provided by LilPinkieJ

Categories     Apple

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

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

Steps:

  • In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
  • Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
  • Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9

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