Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon

79 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
lis36d
Recipe by  lis36d

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (79)

Rate This Recipe
Paige in CA
72

Paige in CA

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 lighter in color than a slice of pumpkin pie. I did make one major alteration: instead of topping it with blue cheese and bacon, I fried a pound of bacon and wrapped each slice around a half a slice of Gouda cheese. I then rolled these into crescent rolls and served them with the soup, encouraging people to dip them. This turned out to be a major hit!

LukesMommy
33

LukesMommy

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 I added a few tablespoons of brown sugar. I also added a few extra pinches of salt and a dash of white pepper. I will defintiely make this soup again! Thanks!

Mary Ann
21

Mary Ann

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 husband loved it just as it was.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 26.5 g
  • 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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