Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon

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"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

25 m servings 396 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1781 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

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

Reviews

83
  1. 102 Ratings

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Most helpful positive review

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 lig...

Most helpful critical review

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 lo...

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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 lig...

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 ...

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 h...

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 ...

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. Le...

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 cayenn...

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'...

This recipe is fantastic! Everyone I served it to raved about it, and my husband has been asking when I'll make it again. This is a perfect fall recipe.

YUM! I served this for first course on thanksgiving this year and it was a big hit. The only changes I made was I used pumpkin pie filling and therefore omitted the pumpkin pie spice and molasse...

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