Reviewed: Nov. 7, 2009

this soup is surprisingly delicious! the only modification we made was we sprinkled a few chopped green chives on the soup along with the bacon and blue cheese. Delicious! Will definitely make again!

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couchspudsrock

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 5, 2009

Wow! A creamy pumpkin soup with a big spicy kick! I did not top with the blue cheese and bacon, because I did not have any on hand, but it was still delicious on its own with a handful of croutons. I first melted the butter and sauteed the shallot for a couple minutes over medium heat. Then added remaining ingredients, brought to a bubble, then reduced heat to low and simmered for 10 minutes.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

Two years ago I tried making pumpkin soup for the first time. Not so great recipe. Last year I tried another one. Sickening recipe. I was about to give up but gave this recipe a try. The third time was the charm! Amazing! I will make this soup every year for the rest of my life!

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Betty Bella

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Reviewed: Oct. 26, 2009

Really great, easy soup! I think the blue cheese crumbles really make the soup- they are the perfect complement. And of course, everything is better with bacon! Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 25, 2009

This is such a great twist on Pumpkin soup! So many of them are too sweet, but the smokiness in this one is a real treat. Plus, anything with bacon AND molasses is bound to be a winner! :D

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Oct. 23, 2009

Delicious! The bacon and the bleu cheese makes it different and interesting! Great fast recipe!

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

Very good soup with interesting flavors! I made it with veggie broth, soy bacon and omitted the molasses. Also added a dash curry powder. YUM!

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 14, 2009

This was very good and easy to make. We weren't so keen on the bacon, so the second night we substituted toasted nuts. The nuts have the same crunch as the bacon but fit the dish much better.

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Cassidy

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Reviewed: Oct. 12, 2009

This is a very easy and delicious soup. I made it once as written and it turned really brown after the molasses was added. I made it again and just added a tablespoon of molasses and it was perfect. Served it with pieces of grilled "Easy Beer Bread Mix" from this site for a really perfect fall dinner.

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GretchenLee

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Reviewed: Oct. 10, 2009

I found this recipe, got up from the computer, and had dinner on the table in 15 minutes! Awesome soup. I actually cut out the cayenne because of the kids but still wanted some spice, so I put a dash of chilli powder as garnish in my bowl. Also cut the fat by browning some canadian bacon. Also added brown sugar instead of molasses, and it looked very appealing. Will make on a regular basis.

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lsmohler

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Reviewed: Oct. 8, 2009

I LOVE this soup and so does my family. I made it twice this week! I use whole milk instead of cream and my sister gave me some real maple syrup so I used that instead of molasses - FAB!!

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DeeDee

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Reviewed: Oct. 4, 2009

fantanstic soup!

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tia

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Reviewed: Oct. 3, 2009

Phenomenal!! Forgot to put the shallot in (drats!) but still fantastic. I love the bite that the cayenne gives it.

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Sep. 26, 2009

Please allow me to put a big caveat in front of this review. I really wanted to try this recipe as-is, but because of the pumpkin crop issues this year I was unable to find canned pumpkin in my local grocery stores. SO, I made a significant change: I bought two butternut squashes and split them, basted them with olive oil, and baked them face up in an inch of water with foil over the top for an hour. I then pureed the majority of the ingredients in the blender before placing them in the pot. I really liked the additions of blue cheese, bacon, and hot sauce, and also drizzled some scotch in to add to the recipe's deep flavor. The richness of the flavor is very nice, and I look forward to trying it with pumpkin when supplies are again available!

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McRae Family

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Reviewed: Feb. 6, 2009

EXCELLENT soup...and if you have leftovers...sautee some sliced boneless, skinless chicken breasts in a bit of vegetable oil, and add a tablespoon of curry powder while they're cooking. Once cooked through, add the leftover soup and some frozen green peas (thawed). Simmer over low heat about 5 min. Serve over hot rice...seriously delicious!!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 16, 2009

Very Good! I served this on Christmas day so I simply put all of the ingredients into my crock pot and let it cook on low for about 2 1/2 hours.

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kmcgrath

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 12, 2009

This is a great recipe. I've never had a shallot in the house when I make it, so have used yellow and green onions instead, and the yellow is a MUCH better substitution than the green. I also omit the butter and use fat free half and half. If you're used to eating low fat, you won't miss it here. I've passed this on to many and they all love it.

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

I didn't have molasses so I used an equal amount of pure maple syrup. It was FABulous! I can't compare to how it would have been with the molasses but having read other comments I can report that the syrup didn't alter the color of the soup. I also left out the cayenne pepper, added black pepper and extra sea salt. Yum! This one's a Keeper!

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Tracy

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

This is delicious and very easy. It actually tastes expensive, great for entertaining before a meat dish.

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Cookin'Mom

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Dec. 5, 2008

Yum, this is the best! I'm not even really a 'soup person', but this one intrigued me and it was certainly simple enough to prepare. I made it exactly as instructed and it was divine. How can you go wrong with blue cheese and bacon as a garnish?! A simple, elegant soup with 5 star restaurant taste and presentation. Thank you for the recipe!

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Amulet707

Cooking Level: Beginning

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Velvety Pumpkin Soup With Blue Cheese and Bacon

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