INGREDIENTS:
12 slices center cut bacon
1 small onion, diced
3 medium apples, peeled and chopped
4 cups fat free, less sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
30-40 oz canned pumpkin puree
1/4 cup packed brown sugar
8 oz cream cheese, softened and cubed
DIRECTIONS:
Prepare the bacon according to package directions until crispy. Place cooked bacon on a few paper towels to dry and cool. Reserve 4 tablespoon of the bacon grease and discard the rest. Chop the bacon into small pieces.
Place the bacon grease in a Dutch oven or soup pot and bring over medium heat. Add the onions and apples and stir to coat. Cook for 8-10 minutes until onions are translucent. Add the broth, salt, pepper, thyme and cinnamon and stir together. Bring the mixture to a boil and boil for 5 minutes until apples are softened.
Add the pumpkin, brown sugar and bacon pieces and stir until well combined. Reduce the heat to med-low and cook for about 10 minutes.
When soup is done cooking, add the cream cheese and puree the soup completely, either by using an immersion blender directly in the pot or by pouring the soup in batches into a normal blender, until smooth. Soup will be thick and creamy. Serve with bacon pieces sprinkled over top as garnish.
