~Pumpkins
~My birthday
~Pomegranates
~Scarves
~Boots
~Pumpkins
~My birthday
~Comfort Food
~Pumpkin everything
Did I mention my birthday?? (It's in November and no, I won't let you forget...)
Anyway...
When I was in Vegas this weekend,
#2 = #1 + apples + bacon
So here's what you need:
15 oz. can of pumpkin -- I just used half of a 29 oz can because I'm planning on using the rest tomorrow!
2 c. chicken broth
1/2 c. of cream
1/2 tsp. pumpkin pie spice -- I would definitely add more as it was a little bland for my tastes. We ended up sprinkling more spices on as we were eating it.
1 apple, peeled and cubed
4 slices of bacon
Whisk together the pumpkin, chicken broth, cream, and pumpkin pie spice in a pot. Heat to boiling and simmer for 5 minutes. Don't forget to whisk while it's heating up!!
While the pumpkin soup is cookin', heat some butter in a frying pan and add the cubes of apple pieces. I let that cook on low until the soup was almost done. I used a Fuji apple, but would be interested in trying other kinds to see how it affected the taste. I would prefer something with a stronger and sweeter taste to offset the pumpkin. Still, it was good!
Once I got the apples on, I added some bacon to another frying pan and burnt it to a crisp. Ok, not really, but I let it get a little crispy. Once it was done, I wrapped it up in a paper towel and crunched it up so we would have our own little bacon bits.
As soon as everything is done, pour the soup in some bowls and top with the cooked apple and bacon. I had grabbed some ciabatta bread at the store earlier, so we used that to dip in our soup.
So yummy!!! Here's the proof....
Omnomnom...so good!
Apple deliciousness!!! My bacon picture was blurry. Boo!
Even Cooper (sorta) liked it!
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