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Velvety Pumpkin Soup With Blue Cheese and Bacon

SUBMITTED BY: lis36d

"This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum! Yum!"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 (15 ounce) cans pumpkin
  • 1 quart chicken stock
  • 1 cup half-and-half
  • 1 shallot, minced
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 slices bacon
  • 1 cup crumbled blue cheese

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2008 by DesertDryad
WONDERFUL recipe. Too bad I can't find a way to make it look more appetizing; once I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by LMNOATP
Different, but pretty good. I nice twist when you're craving pumpkin flavors in the fall. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by Mary Ann
Very good and quick to prepare. The longest part was browning the bacon! It was just a bit... MORE


 
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Nutritional Information
Velvety Pumpkin Soup With Blue Cheese and Bacon

Servings Per Recipe: 6

Amount Per Serving

Calories: 420

  • Total Fat: 31.9g
  • Cholesterol: 61mg
  • Sodium: 1764mg
  • Total Carbs: 25.5g
  •     Dietary Fiber: 4.3g
  • Protein: 10.7g

VIEW DETAILED NUTRITION

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