Prep 10 mins
Cook 1 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.
Quite possibly THE BEST soup I've ever tasted! We like to eat this with crusty bread for dipping.
This was a great soup to have for lunch on Thanksgiving day. The blend of flavors was amazing. My husbands has asked that this become a Thanksgiving day tradition. Thanks Jess! made for bevy tag 2008.