Pumpkin Apple Soup Recipe

Name: Pumpkin Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, cut crosswise into 1/4-inch strips; 3 tablespoons butter; 4 tart apples, such as Granny Smith, peeled, cored and chopped; 1 carrot, chopped; 1 onion, chopped; 1 rib celery, chopped; 1 leek, white and light-green parts only, split lengthwise, cut crosswise into thin slices and washed well; 1 clove garlic, chopped; 3/4 teaspoon cinnamon; 1/8 teaspoon ground allspice; Pinch grated nutmeg; 1/4 cup dry white wine; 1/2 cup apple cider; 2 tablespoons Calvados or other brandy; 2 1/2 cups pumpkin puree; 2 quarts chicken or vegetable stock or canned low-sodium chicken broth; 1 meaty smoked ham hock (about 3/4 pound); 1 bouquet garni: 6 parsley stems, 3 sprigs thyme or 1/2 teaspoon dried, and 1 bay leaf; 4 cloves; 1 1/2 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 1 tablespoon sugar; 1 tablespoon cooking oil; 1 1/2 cups 1/4-inch cubes of day-old French or Italian bread, crusts removed; 1 tablespoon chopped fresh parsley

Servings: persons

2 slices bacon, cut crosswise into 1/4-inch strips
3 tablespoons butter
4 tart apples, such as Granny Smith, peeled, cored and chopped
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
1 leek, white and light-green parts only, split lengthwise, cut crosswise into thin slices and washed well
1 clove garlic, chopped
3/4 teaspoon cinnamon
1/8 teaspoon ground allspice
Pinch grated nutmeg
1/4 cup dry white wine
1/2 cup apple cider
2 tablespoons Calvados or other brandy
2 1/2 cups pumpkin puree
2 quarts chicken or vegetable stock or canned low-sodium chicken broth
1 meaty smoked ham hock (about 3/4 pound)
1 bouquet garni: 6 parsley stems, 3 sprigs thyme or 1/2 teaspoon dried, and 1 bay leaf
4 cloves
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 tablespoon sugar
1 tablespoon cooking oil
1 1/2 cups 1/4-inch cubes of day-old French or Italian bread, crusts removed
1 tablespoon chopped fresh parsley

1
In a large pot, cook the bacon over moderate heat until almost crisp.
2
Add 2 tablespoons of the butter and let melt.
3
Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
4
Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute.
5
Add the wine, cider and Calvados and cook until almost dry, about 5 minutes.
6
Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil.
7
Reduce the heat and simmer, partially covered, for 1 hour.
8
Add the pepper.
9
Discard the bouquet garni and cloves.
10
Remove the ham hock.
11
When it is cool enough to handle, pull the meat from the bone.
12
Cut the meat into small pieces and reserve.
13
Puree the soup in a food mill or food processor.
14
Add the ham.
15
Combine the remaining 1/2 teaspoon cinnamon with the sugar.
16
In a large frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat.
17
Add the bread cubes and sprinkle with the cinnamon-sugar.
18
Reduce the heat to moderately low and saute stirring frequently, until the bread is crisp and golden brown, about 8 minutes.
19
Drain on paper towels.
20
Reheat the soup and serve topped with the croutons and parsley.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 slices bacon, cut crosswise into 1/4-inch strips, 3 tablespoons butter, 4 tart apples, such as Granny Smith, peeled, cored and chopped, 1 carrot, chopped, and more.

Yes, Pumpkin Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions