Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 25 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • 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.

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  • 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.

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

Per Serving: 396 calories; protein 11.5g; carbohydrates 26.5g; fat 28.4g; cholesterol 61.5mg; sodium 1781.1mg.