Pumpkin Soup with Bacon and Blue Cheese

Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

I always try to make things from scratch, but sometimes life is too hectic and stressful to take the time to make things the way I want. I normally would roast a fresh pumpkin for this recipe and then mash it and make the soup. However, that wasn't going to happen this week, so this soup recipe was a bit of a life saver. You can make the soup in the time that it takes to cook the bacon. Not only that, but it is a dump recipe, meaning you just dump everything into a pot and cook, so the clean-up is quick and easy as well.

This was quite tasty, with the hit of salt from the bacon and the tang from the cheese. Of course, if you want a vegetarian soup, use vegetable stock and leave out the bacon. This recipe calls for pumpkin pie spice, but I used some nutmeg and allspice, but you could add some ginger or cloves as well. I like a bit of spice, so I used more cayenne pepper then the recipe says. I'll make this again when I have more time, using fresh pumpkin.

INGREDIENTS

2 15 ounce cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
1/4 cup molasses
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese

PREPARATION:

  1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes.
  2. While soup is cooking, cook bacon until crispy and crumble into pieces.
  3. Ladle soup into bowls. Top with bacon and blue cheese.

    From the website Framed

This recipe appears in: Soups

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