Tart Apple and Pumpkin Soup

Tags: Soup, Let's Dish
  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 3 lb. pie pumpkin (or 1 29 oz. can unsweetened pumpkin pulp)
  • 1 1/2 Tablespoons olive oil
  • 4 oz. (about 4 slices) turkey bacon (96-percent lean), chopped
  • 1/2 cup finely chopped onion
  • 2 granny smith (or other tart apple), peeled, cored, and chopped finely
  • 1 clove minced garlic
  • 4 c. low sodium, fat-free chicken broth
  • 1 bay leaf
  • 1 teaspoon dried rubbed sage
  • 1 cup fresh apple cider
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground white pepper
  • 12 oz. soft silken tofu


1. Cut the pie pumpkin in half and remove the seeds. Put the cut surface of the pumpkin down onto a sheet tray filled with a thin layer of water. Bake in a 350 degree oven until tender (about 45 minutes). Scoop out the flesh of the pumpkin and reserve.

2. Meanwhile, cook turkey bacon in olive oil in a large saucepan until lightly browned. Add the onion and apple and cook until the onions are transparent and the apples soft.

3. Add the garlic and cook 1 more minute.

4. Add the chicken broth, bay leaf, sage, apple cider, salt, white pepper, and pumpkin pulp. Bring to a boil. Reduce heat and simmer for 30 minutes.

5. Remove bay leaf. Puree in a food processor with tofu until smooth. If the soup is too thick, add water.

Nutritional Analysis: Cal: 178, T.Fat: 7gm, Sat F: 1gm, Chol: 13mg, Sod.: 455mg, T.Carb: 20gm, Fib: 4gm, Pro: 11gm

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