In a large, heavy-bottomed pot, cook the bacon over medium heat until all the fat is rendered and the bacon is crispy.
With a slotted spoon, remove the bacon pieces to a paper-towel lined plate to cool. Set aside to use later as the topping.
Leave about 2 Tablespoons of grease in the pot. Pour the excess grease into a jar (the excess drippings can be used in other recipes). Add the chopped onions. Cook over medium heat for 4-6 minutes. Add the chopped apples and cook for another 4-5 minutes, or until the onions start to turn a light golden color.
Add the pumpkin purée and cook for another 2-3 minutes. Add the chicken broth and bring to a light boil. Turn the heat down to low and simmer, covered, for 10 minutes or until the apples are soft.
Ladle the soup by batches into a blender or Vitamix, or use a hand blender. Blend until very smooth. Pour back into a clean pot. Add the cream, nutmeg and maple syrup. Season with salt and pepper. Simmer over medium heat, for 5-10 minutes.
Serve hot with your choice of toppings. Enjoy!
Notes
I prefer to cut up the bacon prior to cooking it. That way it cooks evenly and it can get extra crispy for soup recipes. You don't want soggy bacon! I also find it easier to slice the uncooked bacon, if you put it into the freezer for about 5 minutes prior to slicing. ***Gluten-free if you omit the croutons***
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/apple-bacon-pumpkin-bisque/