PUMPKIN BACON SOUP

Pumpkin Bacon Soup image

This is a slightly sweet soup and is wonderful on a cold night with a grilled swiss cheese sandwhich. I think that it is good as is, or you can play with it a little! Enjoy! Note: If you want to add some tang to the soup, you can substitute up to 1 cup of milk with yoghert.

Provided by Dwynnie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans pumpkin
1 3/4 cups apple cider
1/4 lb bacon, cooked very crispy and crumbled
4 tablespoons brown sugar
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
3 dashes cinnamon
4 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons sherry wine
1 tablespoon sherry wine vinegar
2 1/4 cups whole milk
4 teaspoons thinly sliced green onions (for garnish)

Steps:

Mix all of the ingredients together (not garnish and reserving a little of the bacon for garnish) and heat over medium.
Ladle into soup bowls and top each cup with 1 tsp of sliced green onion and the remainder of the bacon to serve.

Nutrition Facts : Calories 351.9, Fat 17.5, SaturatedFat 6.9, Cholesterol 33, Sodium 2626.8, Carbohydrate 34.9, Fiber 1.2, Sugar 23.9, Protein 9.9

*** Explore more Pumpkin Bacon Soup Recipes »

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