I'll give a brief update before discussing this amazing new recipe! Adjusting to my new work schedule has gone well; however, now when I get home, there's the dinner-bathtime-bedtime rush, leaving little "quality" time to hang out with my precious Z. I feel guilty, but that never goes away, because it's a mom thing. When I cook, I either rely on my crockpot to do the work for me, or I need a recipe that's fast and healthy. I found a winner! This pumpkin soup is perfect for the gorgeous fall weather we've been having. It isn't too pumpkiny for those who don't enjoy the taste of pumpkin, and it certainly isn't sweet like pumpkin pie, but savory instead. My wonderful husband made a fresh baguette (one of the many perks of a French husband!) and it went very well with the soup.
(Note: I doubled the recipe to take some for lunch. Below is the original recipe.)
1-15 ounce can pumpkin
2 cups chicken broth
1/2 cup cream
1 apple, cut into small cubes
3 pieces turkey bacon
1 bag shredded cheddar cheese
In a stock pot, combine the pumpkin, chicken broth, and cream. Cook on medium heat, stirring well for 5 minutes, then simmer. Sauté the apple in a little bit (1/2 tablespoon) of butter until soft. Cook the turkey bacon according to the package directions.
Ladle the soup into bowls. Sprinkle cheese on top of the soup, then place the sautéed apples and crumbled bacon. Serve with bread. Enjoy!