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.

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