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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2 (15 ounce) cans
pumpkin pie spice
crumbled blue cheese
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!
my daughter made this, doubled in fact, and it turned out just awful. We used fresh pumpkin, goat's milk (which is creamier than 1/2 & 1/2) and followed the instructions to a "t" --it looked lovely, smelled remarkable --but tasted like BLECH! We ended up pulling out the packaged of ready-mades & had an unhealthy dinner instead. boo hoo.
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!
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.
this soup is so deliscious. and the extra touch of bacon and bleu cheese as a garnish really give it an elegant and upscale feel. i would make this certainly as a first course to Thanksgiving dinner and any time we have special company over during the cooler months. it is soooo easy!
Excellent. I used cinnamon and nutmeg since I don't care for all of the spices in pie spice, added a lot of cayenne and ground pepper because I love it, and added a few chives to the garnish. Left everything else as written - awesome. Thanks!!!
WONDERFUL recipe. Too bad I can't find a way to make it look more appetizing; once I added the molasses, the soup turned to brown glop. What delicious glop, though! I added a bit more cayenne to offset the sweetness. Mmmmmm.
This was absolutely delicious!! I added a little sherry - maybe about 2T. One review asked what "pumpkin pie spice" is... it is a spice mixture of cinnamon, nutmeg, ginger and allspice - I didn't have the mixture on hand myself, so I used a heaping 1/4t of both cinnamon and nutmeg and 1/8t of ginger and allspice.
* Percent Daily Values are based on a 2,000 calorie diet.
Velvety Pumpkin Soup With Blue Cheese and Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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