Velvety Pumpkin Soup With Blue Cheese and Bacon recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
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
Nutrition Info
- 396.2 caloriescarbohydrate: 26.5 gcholesterol: 61.5 mgfat: 28.4 gfiber: 4.3 gprotein: 11.5 gsaturatedFat: 14.1 gservingSize: -sodium: 1781.1 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Velvety Pumpkin Soup With Blue Cheese and Bacon
Directions
-
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.