Velvety Pumpkin Soup With Blue Cheese and Bacon

Velvety Pumpkin Soup With Blue Cheese and Bacon


(2 votes) 5 2

This quick and tasty holiday soup is brought to a higher level with the addition of blue cheese and bacon. Yum!

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Bradenton, FL


  • 2 15-oz. cans pumpkin
  • 1 qt. chicken stock
  • 1 C. half-and-half
  • 1 shallot, minced
  • 1/4 C. molasses
  • 2 Tbs. butter
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 6 slices bacon
  • 1 C. crumbled blue cheese

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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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