Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

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

On a fall trip to a museum with a couple of friends, pumpkin apple soup was on café menu. It was really good, so I looked for one to make at home with frozen pumpkin puree left over from Thanksgiving. This is the recipe I found and it is fabulous. So many layers of flavor. Can't believe more people haven't reviewed it, or maybe people just don't think of pumpkin soup. I did not add the cream at the end, but sprinkled a little crumbled feta in. Delicious.

Caryltoo February 21, 2016

Quite possibly THE BEST soup I've ever tasted! We like to eat this with crusty bread for dipping.

Gabri January 09, 2010

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.

seesko November 28, 2008