I’ve somehow managed to resist all things pumpkin-related thus far. No pumpkin spice lattes in September, pumpkin bread and curry in October, and – until Thanksgiving – pumpkin pie in November. I’ve managed to avoid the glossy handouts and magazine photos…..even a fall issue of “Food Network” magazine with a booklet called “50 Things to do with Canned Pumpkin.” So far, so good.
It’s not that I don’t like pumpkin; it just hasn’t come up. I promise I’ll make up my lack of pumpking love with this recipe. So easy, I should have consumed the better part of a bottle of wine while making this. (Tangent: Don’t mix a bottle each of red and white on your birthday. I should have known this, but decided to pretend I had my college tolerance that evening.)
I made this soup as one of the dishes for my holiday party on the 12th, and it went over really well.
Has pumpkin – canned pure pumpkin, even – always been this wonderful? Am I a pumpkin infant? What other pumpkin recipes can I make use of between now and whenever pumpkin stops being relevant? I’ve got to make up for lost time.
This one makes me think of two close friends wandering in the door for dinner, eating with bowls in our laps or resting on the coffee table while catching up on TV – most likely “Boardwalk Empire.” Maybe accompanied by some sort of pumpkin beer or mug of chai tea in hand.
Pumpkin Soup with Apple and/or Bacon
- 15-ounce can pure pumpkin
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons maple syrup
- pumpkin pie spice to taste
- 1 apple – cubed
- 1 tablespoon of salted butter
- Bacon to taste (if at all)
Whisk the pumpkin, chicken broth, cream, and pumpkin pie spice together in a saucepan over Medium heat for 5ish minutes, or until slightly reduced and thickened. Then whisk in the maple syrup.
Let this reduce, stirring if it ends up coming to a boil.
Meanwhile, cook the apple in butter until it gets soft.
If you feel like adding bacon, cook the bacon to the crispiness of your liking, just make sure to sprinkle cinnamon over the bacon while it’s cooking in the pan so the cinnamon renders into the bacon – great complexity of flavor….great holiday feel…..great in general. Just do it.
Add salt to taste to the soup (a large pinch should do it). Serve topped with the apple and crumbled bacon.