Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon

Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.

Rated 4.5 from 84 votes

Prep Time

10M

Total Time

25M

Servings

6 servings

What You Need

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

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Instructions

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.

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.

Ladle soup into bowls. Top with bacon and blue cheese.

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