Velvety Pumpkin Soup With Blue Cheese and Bacon Recipe -
Velvety Pumpkin Soup With Blue Cheese and Bacon Recipe
  • READY IN 25 mins

Velvety Pumpkin Soup With Blue Cheese and Bacon

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

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!

Most Helpful Critical Review
Oct 22, 2010

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.


100 Ratings

Oct 16, 2008

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!

Dec 06, 2007

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.

Oct 20, 2008

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!

Oct 19, 2008

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!!!

May 24, 2008

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.

Nov 21, 2008

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.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 1781 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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