Pumpkin Apple Soup

This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer.

4 slices bacon, diced
2 tablespoons butter
4 apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1⁄4 cup white wine
1⁄2 cup apple cider
2 1⁄2 cups Roasted fresh pumpkin, pureed
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 cup cream

In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery and garlic cook until soft in the bacon grease. Add the wine, cider and stock. Add pumpkin puree and herbs; simmer for one hour. Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

From: Food.com

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