Velvety Pumpkin Soup With Blue Cheese and Bacon recipe

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Ingredients

2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

Nutrition Info

396.2 calories
carbohydrate: 26.5 g
cholesterol: 61.5 mg
fat: 28.4 g
fiber: 4.3 g
protein: 11.5 g
saturatedFat: 14.1 g
servingSize: -
sodium: 1781.1 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat, simmer 10 minutes.

  2. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy, remove to paper towels to drain, then cool and crumble.

  3. Ladle soup into bowls. Top with bacon and blue cheese.

Recipe Yield

6 servings

Recipe Note

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!

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