Apple Bacon Pumpkin Bisque
“This is one of our customer favorites,” -Mandy, Olde World Bakery & Bistro
*You can substitute acorn or butternut squash for pumpkin.
1 lb bacon, cut into 1” pieces
1 onion, skinned and chopped
2 apples peeled and chopped (Granny Smith, Fuji or Johnathan)
1 clove garlic, minced or 1 tsp garlic powder
2 16 oz cans pureed pumpkin or 1 fresh pie pumpkin- cooked
1 quart (4 cups) chicken or vegetable broth
2 quarts (8 cups) milk
½ tsp ground nutmeg
1 tsp salt
½ tsp ground pepper
1-2 cups heavy whipping cream
In a large 8 quart stock pot, brown bacon over medium heat until crispy. Add chopped onion, garlic and apples and cook approximately 5 minutes, or until onions are translucent. Add pumpkin, broth, milk and spices. Bring to a very slow simmer to blend flavors. Do not boil, as this will curdle the milk. Stir in 1 or 2 cups heavy whipping cream for even creamier consistency. Garnish with croutons and bacon bits. For gluten-free, garnish with roasted pumpkin seeds and bacon bits.
*To substitute acorn or butternut squash, or to cook a fresh pumpkin, cut squash in half and remove seeds. Place skin side up on a cookie sheet, and bake at 350 degrees for 1 hour. When cool enough to handle, scrape baked squash or pumpkin into soup pot as directed in recipe.