Pumpkin Apple Bacon Soup
Makes 6 cups

5 slices bacon, cut into ½ inch pieces
½ cup chopped onion
1 ½ cups chopped, peeled Granny Smith apple (about 1 large)
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
3 ½ cups chicken broth
15 ounce can pumpkin puree
2 teaspoons maple syrup
½ cup Half & Half
1/8 teaspoon cayenne pepper, optional
¼ cup pepitas

Fry bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside. Pour out all bacon grease into a small heatproof bowl, then add 1 tablespoon grease back into pot. Heat grease over medium-high heat until shimmering, then add onion and apple. Cook for 6-8 minutes, until onion is translucent, and apple is soft. Add garlic and continue to cook for 1-2 minutes, until fragrant. Add the salt, pepper, and 2 cups of the chicken broth. Bring to a boil, then remove from the heat.

Pour into a blender and add pumpkin puree. Cover with blender lid, and remove center of lid so steam can escape. Blend 30 seconds on high until apples and onions are pureed, then add remaining 1 ½ cups chicken broth, and blend 1-2 minutes on high until very smooth.

Pour soup back into pot and heat over medium heat until warm. Stir in maple syrup, Half & Half, and cayenne (if using). Cook until heated through.

Ladle into bowls and top with pepitas and cooked bacon. Serve with crusty bread.