Pumpkin isn't just for pies anymore

Pumpkin isn't just for pies anymore

Thanksgiving Pumpkin Soup with Bacon and Caramelized Apple

Are you tired of pumpkin pie every year for Thanksgiving? Me neither. But for those of you that are, or just have an extra can of pumpkin that you don’t know what to do with, here’s a chance to mix it up this Thanksgiving. Savory with a hint of saltiness and sweetness, this Thanksgiving Pumpkin Soup with Bacon and Caramelized Apple is sure to be a hit. And best of all, you can tell your snobby in-laws that you slaved over a stove for hours making it, when in reality you whipped it up in under a half hour and spent the rest of the day on YouTube, like I did.

Warning, the following pictures were taken by me. Exceptional unprofessionalism follows.

Ingredients

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  • 15 oz canned pumpkin
  • 2 cups chicken stock
  • 1/2 cup cream
  • 4-6 strips of bacon
  • 1 apple
  • 1/2 tsp pumpkin spice
  • 1 tbsp butter
  • Cinnamon
  • Salt and pepper (optional)

Directions

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  2. Fry bacon to desired crispiness. If you want a bit more spice in the soup, add salt and pepper.
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  4. Remove bacon to paper towel and pat dry.
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  6. Chop bacon into small bits.
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  8. Cube the apple. I used a Braeburn apple for the slight spice it has with the sweetness, but you can use whichever is your favorite.
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  10. Use a small cup and coffee filter, drain the bacon grease from the frying pan and filter out the little crispy bits. You may need to pick the filter out of the cup and squeeze it to get all of the grease.
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  12. Add the bacon grease to another frying pan with about a tablespoon of butter. If you’re wondering why not just use more butter instead of adding the bacon grease, it adds a bit more flavor than just butter alone.
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  14. Once the butter is melted, add the apple and a dash of cinnamon. Let the apple cubes simmer until soft, then remove from heat.
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  16. In a medium saucepan, combine a can of pumpkin, two cups chicken stock, 1/2 cup of cream, and 1/2 teaspoon pumpkin spice.
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  18. Heat the ingredients over medium heat while whisking them together for about five minutes.
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  20. Spoon the soup into a medium bowl and top with the caramelized apple and bacon pieces.
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  22. Devour with pride. Have two more bowls. Do not share.

 

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