1 Lb Applewood smoked Bacon cubed
2 Yellow Onions
2 apples, peeled, cored and chopped
1 29 oz can unsweetened pumpkin puree
4 cups Chicken Stock
1 cup heavy cream
1/2 tsp ground nutmeg
1/8 cup real maple syrup
1/4 cup Bourbon
salt and pepper to taste
Home made Croutons (recipe below)
Reserved cooked Bacon crumbles
In a large, heavy pot, cook the bacon over medium heat until all the fat is rendered and the bacon is cooked and crispy. With a slotted spoon, remove the bacon and place on a paper towel lined plate to cool and drain. Set aside. Leave about 4 tablespoons of the grease in the pot and add your chopped onions and cool over medium heat for approx.4-6 minutes. Add the chopped apples and cook for another 4-5 minutes. Add the pumpkin puree and cook for another 2-4 minutes. Add the chicken broth and simmer, covered for 10-15 minutes. Using a hand blender puree the mixture till smooth and creamy. Lower the heat and add the cream, nutmeg, maple syrup and bourbon. Taste, then season with salt and pepper to your liking.
You can make this ahead of time and give it a day to sit in the frig. The flavors will just get better and more robust. This is a wonderful hearty soup the warms every spot in your tummy.
Serve piping hot with the garnishes on top!
My home made croutons are easy to make. Using Brioche bread works wonderfully as they remain tender and don’t get hard as rocks! Toss cubed Brioche with Extra Virgin Olive Oil, 2 Tbsp Garlic powder, salt and pepper and finely grated parmesan cheese. Spread out on a cookie sheet lined with parchment paper and toast at 325 for 10-15 minutes, or until they are lightly browned and toasted. your cooking time will depend on how large you cube the croutons. They will also continue to crisp as they cool. Store in a airtight container. Croutons also freeze well, just give them a light toast before using.
4 cups Brioche bread cubed
1/2 cup EVOO
2 Tbsp Garlic Powder (or Johnny’s Garlic seasoning)
1/4 tsp salt and pepper
1/2 cup finely grated fresh parmesan