Pumpkin Apple Soup


  • 1¼ lb sugar pumpkin, halved, seeded and cubed
  • 2 onions, quartered
  • 1 large McIntosh apple, peeled, halved and cored
  • 1 clove garlic
  • 4 tsp (18 mL) olive oil
  • 2 slices bacon, diced
  • 4 cups water
  • 2 Tbsp Apple Crumble, Black Tea
  • Salt and pepper to taste


  1. Place pumpkin, onions, apple and garlic in roasting pan.
  2. Drizzle with oil and toss to coat.
  3. Roast in 425°F (220°C) oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
  4. In large stock pot, cook bacon over medium-high heat until crispy, about 5 minutes.
  5. Transfer bacon to paper towel-lined plate.
  6. Add water to the stock pot and bring to a boil. Turn heat off.
  7. Steep Apple Crumble, Black Tea, in water (in stock pot) for 2-3 minutes.
  8. Add roasted mixture to the stock pot.
  9. Bring ingredients to a boil, reduce heat, and simmer for a half-hour.
  10. Puree soup using a hand held blender.
  11. Serve with bacon bits and roasted pumpkin seeds.