Cake, Batter, and Bowl

Pumpkin Apple Soup

Soups

Well hello, did you miss me? Last week was a whirlwind, and try as I might, I never quite managed to get a post up. I spent the first couple of days attending a conference for work just outside of Boston. Then Apolinaras and I headed over to Portland, Oregon for my friend’s beautiful wedding. We had such a fantastic time catching up with everyone, and I’m hoping to get a trip recap up soon! We returned this morning to an empty fridge, but I just made a grocery list and all the ingredients for this lovely soup were at the top.

Every fall, I get very excited to try a few new pumpkin soup recipes and this time I added some hickory smoked bacon and apple juice to the pot for some extra layers of flavor. I also stirred in a touch of cream and some apple cider vinegar for a bit of tang. Then I garnished my soup with some sweet sautéed apples and crunchy sunflower seeds. We may or may not have inhaled the whole pot in one day…good thing I put enough ingredients for a double batch on my grocery list this time!

Pumpkin Apple Soup
Printable Recipe

Ingredients:
4 slices hickory smoked bacon, chopped
4 large shallots, chopped (1 cup)
2 cloves garlic, minced
3 cups low-sodium chicken stock
1 cup unsweetened apple juice
1 15-ounce can pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup heavy cream
2 tablespoons apple cider vinegar
1 apple, peeled, cored, and finely chopped
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
1 tablespoon roasted salted sunflower seeds (or pumpkin seeds if you have some around!)

Directions:
Heat a large stockpot over medium high heat and add bacon to the pan; cook for 5 to 7 minutes or until crispy, stirring regularly. Drain on paper towels. Add shallots to the same stockpot with the bacon grease and sauté for 5 to 7 minutes or until soft. Add garlic and sauté one additional minute. Add chicken stock, apple juice, pumpkin puree, the cooked bacon, cinnamon, and nutmeg, and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Use an immersion blender to puree until smooth; stir in heavy cream and apple cider vinegar and heat 2 to 3 more minute or until warmed through.

Meanwhile, make the apple garnish by placing apples, butter, and brown sugar in a small pot over medium heat; sauté for 10 to 12 minutes, or until apples are softened and lightly browned. Stir in sunflower seeds. Scoop soup into bowls and garnish with chopped apples. Makes 4 servings.

Nutrition: 313 calories, 16.1g fat, 3.9g fiber, 8.0g protein per serving
Cost: $2.48 per serving

Udon Miso Soup

Apolinaras and I ventured back to HMart on Super Bowl Sunday and enjoyed big bowls of udon soup for lunch from the Japanese section of food court. We always go back and forth on what to order because everything looks so tasty, but I think we made a good choice,...

Latin Crab Bisque

After searching high and low at several grocery stores for ancho chile powder, a frequently used ingredient in my Rick Bayless cookbook (which is awesome by the way!), I finally managed to visit our local Penzeys and pick some up. I went in for the chile powder and...

Mini Meatball Mexican Soup

Remember when I mentioned I was testing a few soup recipes last week?  Work has been super busy, but I finally got around to making this one last night and had to post it right away because it’s so addicting! I had a huge bowl for dinner and went back for...

Pumpkin Apple Soup

Well hello, did you miss me? Last week was a whirlwind, and try as I might, I never quite managed to get a post up. I spent the first couple of days attending a conference for work just outside of Boston. Then Apolinaras and I headed over to Portland, Oregon for my...

Roasted Yellow Pepper and Leek Soup

The first thing I always do when I’m planning a vacation is figure out where to eat. In fact, I would say our days tend be structured by what activities are around the restaurants we want to visit! I had more difficultly than usual planning our NYC trip because my mom...

Spiced Pumpkin Soup with Turkey Bacon

We had a blast in Chicago this weekend, but now I’m exhausted and it’s only the beginning of the week! There wasn’t a moment of downtime between Emily’s wedding downtown, navigating our way through the suburbs to visit our friends with babies, and squeezing in meals...

Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons

I have a love-hate relationship with carrots. Carrot cake is my very favorite (although I'm not sure that really counts!), and I tend to enjoy hearty carrot chunks in vegetable and chicken noodle soup, but raw carrots just don't do it for me. I always pick around them...

Thai Sweet Potato Soup

Unfortunately, I forgot to take a picture of all our goodies from Eva’s farm share this week, but the bounty was similar to last time, except we got green peppers and wheat berries instead of the baby spinach and golden beets. I made quick use of the green peppers in...