Prep time 10 min.

Cook time 25 min.


8 slices bacon, cut into ½-inch pieces

1 cup chopped onion

1 large apple, peeled and chopped (about 1 ½ cups)

1 Tbsp. chopped fresh sage or 1/2 tsp. dried sage

1 clove garlic, quartered

1/8 tsp. cayenne, optional

1 carton (32 oz.) College Inn® Chicken or Turkey Broth

1 can (15 oz.) pure pumpkin

1 tsp. brown sugar

Salt and black pepper, to taste

Optional Toppings:

Sliced green onions

Roasted pepitas (pumpkin seeds)

Grated Parmesan cheese


  1. Cook bacon in a large 4-qt. saucepan or Dutch oven. Drain bacon on paper towels and set aside. Drain all but 1 Tbsp. bacon drippings.

  2. Cook onion, apple, sage, garlic and cayenne, if desired, in reserved bacon drippings over medium-high heat about 5 to 7 minutes or until onion is softened and translucent, stirring frequently.

  3. Transfer onion mixture to a blender; add 2 cups broth and puree until smooth. (Or, use an immersion blender to puree right in the saucepan.) Return to saucepan and add remaining broth, pumpkin and brown sugar. Bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve topped with bacon and other optional toppings, as desired. 

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