Velvety Pumpkin Soup With Blue Cheese And Bacon
6 servings
Ingredients
2 (15 ounce) cans pumpkin
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese
Instructions
Step 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.
Step 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.
Step 3
Ladle soup into bowls. Top with bacon and blue cheese.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
