Cook1 hr 10 mins
Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.
- In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery 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.