We had this soup for our Solstice feast and wowza. I will never eat another pumpkin soup ever again. I don't normally go for the squash soups but the blue cheese and bacon MADE this dish. Kids will even love this one!
- 2 (15 ounce) cans pumpkin
- 1 quart chicken stock
- 1 cup half-and-half
- 1 shallot, minced
- 1/4 cup molasses
- 2 tablespoons butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 slices bacon
- 1 cup crumbled blue cheese
- 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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.