Maybe it’s all the soup I’ve been serving up at work lately. Maybe it’s the beautiful weather. The onset of Fall. The wonderful hiking adventure with my cousins the other day. Maybe it’s nostalgia. Whatever the motives, I am on a soup blogging kick! Yep the rest of the week my featured recipes will be soulful, heart-warming, layered flavored, delicious, can-I-get-another-bowl, soups.
Today’s of course needed a little seasonal tastiness, so I grabbed apples and pumpkin (thanks to Jan for the inspiration). Naturally I had to throw some bacon in there. Next I had intended to add an onion, I remembered a recipe my dad had made with pumpkin, bacon and onions. After a quick glance and then a follow-up thorough search of the fridge I was slightly let down when I discovered there were no onions. What to do? Oh, I stumbled upon celery instead. I love celery in soup. It must have been meant to be. So here is the result of all my scavenging and inspiration.
Pumpkin Bacon Soup
- 2 cups pumpkin puree
- 2 cups broth (feel free to make your own)
- 10 slices of bacon
- 1 honey crisp apple
- 4 stalks of celery
- 2 tsp minced garlic
- pumpkin pie spice
- sea salt and pepper
Let’s Make it Happen: Put pumpkin puree and broth in a soup pot on a medium/low heat. Crisp up bacon a bit. Cut into the soup with some kitchen shears. Peel apple. Shred into the soup. Chop celery. Lastly sprinkle in the spices. I am not a measurer, especially when it comes to spices. Do what feels good and tastes good to you. Get your spoon in there. Try it out. Turn it on low. Let it stew. Take a hike, and come back and enjoy, it’s soup time!!!!
My hike, thank you McCormick’s Creek for the breathtaking, soul-replenishing day.