Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon

81
lis36d 0

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

Ingredients

25 m servings 396 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1781 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

81
  1. 100 Ratings

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This soup has a wonderful texture, thick but incredibly creamy. The taste is somewhere between dinner and dessert, a nice change of pace. My soup came out looking appetizing, just a little lig...

A very nice fall soup! I made a few changes and the outcome was fabulous! I cut the ceyanne pepper completely as we don't like spicy things. I used turkey bacon in place of regular bacon and ...

Very good and quick to prepare. The longest part was browning the bacon! It was just a bit spicy for my taste, so I will cut the cayenne in half next time and put out hot sauce on the side. My h...