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Apple pumpkin bacon soup

Benjamin Sokoloski, Market on Front

This soup is an all-encompassing melody of the flavors people think of during fall. Apples, pumpkin and bacon are very flavor-forward ingredients yet play harmoniously well together.

click to enlarge Missoula Independent news
  • Cathrine L. Walters


For the apple butter:

6 Granny Smith apples, cubed and peeled

2 cups unsalted butter

2 tablespoons maple syrup

2 tablespoons honey

½ cup brown sugar

For the soup:

15 ounces canned pumpkin

5 cups chicken or veggie stock

3 cups cream

1 teaspoon pumpkin pie spice

5 apples

½ pound bacon

Entire batch of apple butter

click to enlarge Missoula Independent news
  • Cathrine L. Walters


First, make the apple butter. In a large pot, boil cubed apples until they’re soft enough to mash. Strain excess water. In a large mixing bowl, add unsalted butter, maple syrup, honey, brown sugar and apples. Mash the mixture thoroughly. Keep mashing. Mash one more time. Then refrigerate for 8 hours.

To make the soup, start by cooking the bacon until crispy. Drain excess fat and pat dry with a paper towel. In a large pot, simmer pumpkin and stock, and whisk. Add heavy cream, pumpkin pie spice and apple butter. Simmer for 20 minutes. Add apples, bacon, salt and pepper to taste. For less sweetness, add only half of your apple butter. To increase awesomeness, add more bacon.

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